Engadiner nut cake

160g butter

150g sugar

1 pinch of salt

1 egg

300g flour

20g butter

300g sugar

250g walnuts

125ml cream

1  yolk

Mix the butter with sugar, salt and the egg. add the flour, refrigerate the dough for at least 2 hours

Use 2/3 of the dough on the bottom and the side of the cake pan (24cm), which needs to be pre coated with butter. 

Heat up the butter, mix it with sugar and caramelize it. Then add the walnuts and the cream slowly and whisk at all time. After it cooled down, fill it on top of the dough.

Create a plate with of the rest of the dough and put it on top of the cake. Press it firmly onto the cake at the edge and coat the cake with the yolk. Use a fork to to pinch the cake

Bake it for 30-40 min at 320 degree.