Try this delicious cake recipe:
Tuorta da nusch has become the most popular export product of Engadine confectionery today. It continues the long confectionery tradition of the Engadine, in fact it proves that with the return of the emigrants, foreign influences have taken ground in the Engadine, because walnuts were unknown in the alpine high valleys. The origin of the Engadin nut cake can be found in France.
Quickly assemble a short pastry from the ingredients for the dough (do not knead), form it into a ball and leave it to cool and rest for half an hour with the lid closed.
In the meantime, melt the sugar to light blond caramel. Fry the chopped walnuts (*), extinguish with the cream and stir in the honey. Mix well and cool a little (the filling must remain half warm, otherwise it will not be possible to spread it evenly afterwards).
Roll out two thirds of the dough thinly, spread it on the buttered springform pan and raise the edges a little. Spread the nut filling evenly on the bottom. Roll out a suitable lid from the remaining dough, prick a few times with a fork, place on top and press down well all around.
Bake the cake at 180 °C for about one hour.
This nut tart must not be eaten fresh: it must stand for at least 1 day.
(*) Depending on the choice, there are variants in which the walnuts are not roasted, but are added at the very end.