For the short crust pastry: 225 g softened butter 150 g sugar 450 g of unbleached flour as fine as cake flour or you can also use unbleached cake flour Filling: 300 g walnuts roughly chopped 300 g of sugar 75 g milk 125 g heavy whipping cream 200 g marzipan (raw) cut in cubes Also: Egg for brushing powdered sugar (confectioners sugar) walnut halves for garnishing 1. For the short crust pastry, use kneading attachment on your stand mixer and mix the butter, sugar, eggs and flour quickly to form a smooth dough. Continue kneading by hand on kitchen counter forming it into a log. Leave it to rest and cool in the refrigerator for a few hours. 2. On a pot, heat up the heavy cream and mix until smooth. On a different pot, melt the sugar until it is caramelized. Gradually add the heavy vream while stirring. Add the marzipan paste and simmer gently until all the sugar lumps have melted. Then add the walnuts and let it cool (room temperature) 3. Preheat oven to 170°C (i live in the US so in my oven it's 325°F) 4. After several hours take the crust out of the fridge and cut 2/3 of the pastry, roll it till smooth and place in a tart pan. cut the edges. Add the cooled filling to the tart and smooth it gently. Brush the edges of the tarte with egg. 5. Roll out the rest of the dough and place it on top of the filling (make sure it covers) 6. Brush evenly with egg, then use a fork to carve a grid like ice cream cone grid design on the crust. Prick the dough multiple times with a metal spit to let it breathe 7. Place in the preheated oven 170°C or 325°F for about 30-40 minutes (the top should then have a golden brown color). 8. garnish with powdered sugar and pecan halves.
Was ist "Obers" ? (Milch und Obers erwärmen)
Obers = Sahne
Wo finde ich die Mengenangaben
Hallo Magdalena hier kommst du direkt zum Rezept: frischgekocht.billa.at/rezept/engadiner-nusstorte-BI-24938 Liebe Grüße
after so many years I finally found my childhood dessert favorite... Engadiner Nuss torte!
I worship engandiner nusstorte! I could live eating only it !
Schmeckt herrlich!
do you have anenglish translation for this beautiful recipe
For the short crust pastry:
225 g softened butter
150 g sugar
450 g of unbleached flour as fine as cake flour or you can also use unbleached cake flour
Filling:
300 g walnuts roughly chopped
300 g of sugar
75 g milk
125 g heavy whipping cream
200 g marzipan (raw) cut in cubes
Also:
Egg for brushing
powdered sugar (confectioners sugar)
walnut halves for garnishing
1. For the short crust pastry, use kneading attachment on your stand mixer and mix the butter, sugar, eggs and flour quickly to form a smooth dough.
Continue kneading by hand on kitchen counter forming it into a log.
Leave it to rest and cool in the refrigerator for a few hours.
2. On a pot, heat up the heavy cream and mix until smooth.
On a different pot, melt the sugar until it is caramelized. Gradually add the heavy vream while stirring.
Add the marzipan paste and simmer gently until all the sugar lumps have melted. Then add the walnuts and let it cool (room temperature)
3. Preheat oven to 170°C (i live in the US so in my oven it's 325°F)
4. After several hours take the crust out of the fridge and cut 2/3 of the pastry, roll it till smooth and place in a tart pan.
cut the edges. Add the cooled filling to the tart and smooth it gently. Brush the edges of the tarte with egg.
5. Roll out the rest of the dough and place it on top of the filling (make sure it covers)
6. Brush evenly with egg, then use a fork to carve a grid like ice cream cone grid design on the crust.
Prick the dough multiple times with a metal spit to let it breathe
7. Place in the preheated oven 170°C or 325°F for about 30-40 minutes (the top should then have a golden brown color).
8. garnish with powdered sugar and pecan halves.
Das sieht sooooo lecker aus 😍😭
I love Nusstorte!
Marzipan ??? Engadiner Nusstorte !! Zucker Nüsse Honig !!!