Leaves are falling, Autumn is calling



Now that autumn is clearly again in our country. The weather is clearly getting colder, wetter due to the many rain showers that pass over our country, and the wind is howling around the house, it even becomes less attractive for me to go outside. Of course I do my daily rounds with the dogs, but even I make these rounds shorter than usual due to the many rain showers. Dogs do not have the biggest hobby of walking through the rain either.

In the moments when the sun is shining I can really enjoy the beautiful colors that appear in the nature around me. But unfortunately those moments are becoming increasingly rare. Fall is clearly not my favorite time of year, despite the photographic beautiful moments that occur. Despite the fact that it is again fully possible to photograph mushrooms ... despite the beautiful colors. It remains my least favorite time of the year.



Although there is one thing in this time that I look forward to every year. Despite the fact that I am sure it will really be autumn when it finally comes again… I still look forward to it. The moment the hazelnuts fall from the bushes and walnuts fall from the trees. Oh yes, really… DELICIOUS those fresh walnuts!

And what do you do on days when it's raining cats and dogs, when the dogs don't even want to go outside to play? The big round walk has happened, and you realize that you picked a lot of walnuts last weekend. You have to do something with your time. Yes, you take a lot of those nuts, crack them one by one and make something tasty with them!

Ah you guessed it ... A pie with walnuts!

Oh yes… it takes some work, but then you have something in the end. What then? Oh yes of course! Then you have a delicious Engadiner Walnut Cake!

What do you need for this?

Take:

For the dough:

  • 150 grams of cold butter -
  • 1 small egg -
  • 90 grams of sugar -
  • 240 grams of flour -
  • pinch of salt

For the walnut filling:

  • 200 ml whipped cream -
  • 150 grams of sugar -
  • 50 grams of honey -
  • 300 grams of peeled walnuts -
  • pinch of salt -
  • 30 grams of butter

Well that is not too bad, right? The biggest work for me was cracking and peeling the fresh walnuts and then roasting them to enhance the flavor.

Okay, how do you make this cake?
Cut the butter into small pieces and mix together the butter, sugar and some salt. Add flour and egg. Knead this into a nice smooth dough that does not stick to your hands. Possibly add a little flour or if the dough is too dry a small splash of milk. Wrap dough in plastic foil and keep cool for an hour. That is not that difficult, is it?

Then you will attach the filling. And that is not difficult at all. Bring the whipped cream, sugar and honey to the boil. Coarsely chop walnuts. Add chopped walnuts with a little salt and the butter to the whipped cream mixture. Simmer for another 3 minutes. Then cool down.

This is the original recipe, but what I did yesterday is that I only used half the honey while bringing the whipped cream and sugar to the boil. I didn't add the other half of the honey until much later, when the mixture had cooled down quite a bit, but still warm enough to make the honey liquid. Why did I do this like this? For the simple reason that if you bring honey to the boil, it loses its fragrance very quickly, and that is a shame. The taste also decreases when you bring the honey to the boil and I thought that was a shame too. Hence this middle way, so that the honey could retain as much aroma and flavor as possible.

If your dough has been in the fridge for an hour, you can roll it out neatly into a nice bottom. Slightly larger than the cake pan you are using so that you can create a nice raised edge along the edge of your cake pan. And when you have done that, pour in the half-cooled filling. You ensure that it spreads nicely over the bottom so that you get a nice even whole. This is done 40/50 minutes in the bottom of the oven at 180 degrees until the dough gets a nice golden brown color.

Make sure your notes don't get too black. I put aluminum foil over the cake pan for the first 30 minutes to prevent the nuts from burning. You can also do this the other way around. First let your dough turn brown and then cover with aluminum foil if necessary. After 50 minutes my cake was ready I thought I took it out of the oven. Looked for a place where he could cool off quietly without my babies being able to indulge in the delicacy that they would really like to taste. And after the cake had finally cooled down sufficiently after a few hours… then it was time to finally taste whether my work had been in vain.



And I can tell… It tastes delicious! My work has therefore not been in vain. If you are now looking for something to spend your time on such rainy autumn days… I can recommend this cake.

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It looks absolutely delicious that cake. 😀

It totally is delicious

Thank you for visiting and commenting on my blog.

Pro level!!!! also think this looks so damn yummy, ahhhhhhh y u do dis now am hungry. It looks absolutely delicious and am going to reblog to tempt others into this decadent delight! :)
axey

Thank for your vote, comment and reblog. If I was close to you I would have delivered some delicious walnut pie to your place personally ... but I'm afraid that the pie has disappeared strangely before I can make that happen now.

no problem it looks or looked amazing , love this time of year and am gearing up to get the winter blubber layer of a few lb.s started, like a polar bear..ya know?

Thanks for sharing your experience with us!
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Thank you!

Autumn is pretty much the same here in California until it is almost to the end of it, then it is pretty much like winter. That being said, I kinda miss the change in season. That pie certainly looks delish!

Such lovely pictures it makes it hard to imagine that you do not like autumn, but I suppose the pictures are not showing the rainy side of things. The cake looks and sounds wonderful.

That sounds simply delicious! Thank you for sharing the recipe. Have a lovely evening @hetty-rowan!💜