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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the flour in a mixing bowl cut the butter into small pieces rub the flour and butter rapidly between the tips of your fingers. Add egg and egg yolk salt and sugar blend quickly into a smooth dough. | 2. Cool in the refrigerator for 1 - 2 hours. | 3. In a small saucepan caramelize the sugar until a light brown. Stir in all the nuts mix well add cream and honey bring to the boil. | 4. Preheat the oven to 180°C Roll out 2/3 the dough to a thickness of 3 mm. Butter a false-bottomed cake pan 20 cm in diameter dust with flour and line with the dough leaving a 3.5cm edge. | 5. Prick the pastry with a fork and pour the nut-mixture into the pan. Spread out evenly. | 6. Roll out the remaining dough cut into a circle the size of the baking pan and cover the nut-mixture. Press edges together and baste the top with egg yolk. | 7. Bake for 50-55 minutes. Take the cake out of the pan when it is lukewarm and leave it on a cake rack to cool. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	180			15390.0	707.13	480.87	1296.0
sugar	150			120897.0	30239.4	0.0	0.0
flour	300			173484.0	37981.62	2820.3	673.08
egg	1			71.5	0.36	6.28	4.755
salt	1	teaspoon		-	-	-	-
sugar	200			120897.0	30239.4	0.0	0.0
walnut	225		chopped	433602.0	0.0	0.0	49050.0
cream	250	ml		836.8979	16.8648	9.2059	87.9504
honey	2	tablespoons		-	-	-	-
butter				15390.0	707.13	480.87	1296.0
flour				173484.0	37981.62	2820.3	673.08
egg yolk	1			54.74	0.6103	2.6962	4.5118

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.