| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Swiss |
Cakes, Ethnic, Swiss |
6 |
Servings |
INGREDIENTS
| 180 |
g |
Butter, 6.5 oz |
| 150 |
g |
Granulated sugar, 5.5 oz |
| 300 |
g |
Sifted flour, 10.75 oz |
|
|
Egg |
| 1 |
ds |
Salt |
| 200 |
g |
Granulated sugar, 7 oz |
| 225 |
g |
Walnuts, coarsley chopped |
|
|
8 oz |
| 2 1/2 |
|
Whipping cream, 1/2 pint |
| 2 |
T |
Honey |
|
|
Butter, flour |
|
|
Egg yolk |
INSTRUCTIONS
Pastry Place the flour in a mixing bowl, cut the butter into small
pieces, rub the flour and butter rapidly between the tips of your
fingers. Add egg and egg yolk, salt and sugar, blend quickly into a
smooth dough. Cool in the refrigerator for 1 - 2 hours. Filling In a
small saucepan caramelize the sugar until a light brown. Stir in all
the nuts, mix well, add cream and honey, bring to the boil. Preheat
the oben to 180 oC (356 oF). Roll out 2/3 the dough to a thickness of
3 mm (1/8 in). Butter a false-bottomed cake pan (21 cm, 8 1/4 in) in
diameter, dust with flour and line with the dough leaving a 3.5 cm ( 1
3/8 in) edge. Prick the dough with a fork and pour the nut-mixture
into the pan. Spread out evenly. Roll out the remaining dough, cut
into a circle the size of the baking pan and cover the nut-mixture.
Press edges together and baste the top with egg yolk. Bake for 50-55
minutes. Take the cake out of the pan when it is lukewarm and leave it
on a cake rack to cool. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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