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Bündner Nusstorte: Bake yourself a piece of Swiss tradition
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Bündner Nusstorte: Bake yourself a piece of Swiss tradition

Bündner Nusstorte – Perfectly baked with an ILAG-coated baking tin

This traditional Swiss speciality impresses with its crispy shortcrust pastry and a deliciously caramelized nut filling. We recommend using a baking tin with a high-quality ILAG non-stick coating to ensure that the cake slides out of the tin effortlessly and bakes to an even golden brown.

Ingredients (for a 24 cm springform pan)

For the dough:

  • 300 g flour
  • 150 g butter (cold, in pieces)
  • 100 g sugar
  • 1 egg
  • 1 pinch of salt
  • 2 tbsp cold water

 

For the filling:

  • 200 g sugar
  • 250 g coarsely chopped walnuts
  • 200 ml cream
  • 2 tbsp honey
  • 1 pinch of salt

Preparation

  1. Prepare the shortcrust pastry: Mix the flour, sugar and salt in a bowl. Add the cold butter in small pieces and rub together with your fingers to form a crumbly mixture. Add the egg and water and quickly knead everything into a smooth dough. Wrap the dough in cling film and refrigerate for at least 30 minutes.
  2. Prepare the filling: Melt the sugar in a pan over a medium heat and allow to caramelize. As soon as the sugar has a golden color, add the chopped nuts, honey, salt and cream. Stir everything well and bring to the boil briefly, then leave to cool slightly.
  3. Prepare the baking tin: Lightly grease an ILAG non-stick coated baking tin (optional, as the coating guarantees easy release of the cake).
  4. Shape the cake: Roll out two thirds of the pastry and line the baking tin with it. Form an edge. Spread the cooled nut filling on top. Roll out the remaining pastry, place on top as a lid and press the edges down firmly.
  5. Bake: Preheat the oven to 180 °C top/bottom heat (160 °C fan oven). Prick the cake several times with a fork and bake for 35-40 minutes until golden brown.
  6. Enjoy: Allow the Bündner Nusstorte to cool thoroughly before removing it from the tin. Thanks to the ILAG non-stick coating, this is effortless - without sticking or breaking!

Tip:

The nut cake tastes best when it is left to rest for 1-2 days.

Have fun baking and enjoying!