Engadine Cake
by Tavolino
A creamy cake that is considered a variation of the Grisons nut cake. It consists of three shortcrust pastry layers, a delicate butter-almond cream, and a crunchy Florentine topping.
Ingredients
- Flour 250 g
- Ground hazelnuts 50 g
- Vanilla sugar 1 packet
- Salt 1 pinch
- Butter 350 g
- Sugar 290 g
- Lemon (zest) 0.25 piece
- Cinnamon powder 0.25 tsp
- Egg yolk 5 pieces
- Milk 3.3 dl
- Honey 25 g
- Heavy cream 20 g
- Slivered almonds 55 g
- Candied orange peel 0.5 tbsp
- Candied lemon peel 0.75 tbsp
- Currants 1.5 tbsp
- Pine nuts 1 tbsp
- Cornstarch 25 g
- Vanilla bean 0.5 piece
- Almond paste (baking marzipan) 60 g
- Powdered sugar 60 g
- Kirsch 2 tbsp
- Ground almonds (toasted) 5 tbsp
Preparation
- 1
For the dough, rub the flour, nuts, vanilla sugar, cinnamon, salt, and butter together until crumbly. Briefly work in the sugar, egg yolk, and milk; do not knead.
- 2
Divide the dough into three, roll out between parchment paper to a thickness of 3 mm, and cut out three 24-cm circles. Prick with a fork and chill for 45 minutes.
- 3
Bake the pastry bases in a preheated oven at 180°C (convection) for approx. 13 minutes and let cool completely.
- 4
Florentine mixture: Bring the butter, sugar, honey, and cream to a boil and simmer for 1 minute. Stir in the remaining ingredients.
- 5
Pour the mixture into a springform ring, smooth the surface, and bake at 170°C (convection) for approx. 12 minutes. Let cool.
- 6
Filling: Mix the cornstarch with a little milk. Add the remaining milk, egg yolk, sugar, vanilla sugar, vanilla seeds, and almond paste.
- 7
Bring to a boil while stirring, pass through a sieve, and let cool covered with plastic wrap.
- 8
Beat the butter until fluffy, stir in the powdered sugar (approx. 4 minutes). Gradually stir in the vanilla cream and Kirsch.
- 9
Spread one-third of the cream onto two of the shortcrust bases and stack them.
- 10
Place the third base on top and coat the entire cake with the remaining cream.
- 11
Sprinkle the sides with toasted almonds. Place the Florentine topping on top.
- 12
Chill the cake for 2-3 hours and dust with powdered sugar before serving.