You now have a lot more time at home and want to feel closer to Kanton Graubünden, where our campus is waiting for you? Love and longing also go through the stomach, as they say. So take a chance on original recipes from Kanton Graubünden Switzerland and feel a little more connected to us.
The origin of the Bündner Nut Cake
Oh, it smells so good... There's nothing better than when the freshly baked cake comes out of the oven. If the cake is from Kanton Graubünden Switzerland, even better. Did you know that the origins of the Bündner Nussorte (Nut Cake) are to some extent rooted in the early tourist movements between Graubünden, Italy and France?
In the late Middle Ages, confectioners and bakers from the South of Graubünden mainly emigrated to Venice and learned new recipes and ingredients there. An intercultural exchange of traditions, recipes and other knowledge developed over a long period of time. In this way, the recipe for the nut cake found its way back to its homeland, the Engadine.
The nut cake as a souvenir and a gift
The Bündner Nussorte, produced with love and care, is an excellent sweet accompaniment to coffee or tea, as a dessert or snack before bedtime.
The all-rounder is popular as a small gift or souvenir from your holidays in Kanton Graubünden. The caramel cake has now become an export hit and can be bought in all retail outlets.
The Bündner Nussorte is still best homemade
There are many recipes how to make an original Bündner Nussorte. Every family in Graubünden probably keeps its own secret family recipe.
Here is our recipe tip for the Bündner Nusstorte to be baked by Andreas Caminada, one of our experts in our Culinary Arts major:
Ingredients:
Dough
100 g sugar
145 g butter
1 egg
250 g flour
1 pinch of salt
1 vanilla pod, scraped out
1 lemon, only abrasion
Filling
200 g sugar
160 g cream
250 g walnut kernels
Preparation
- Put the sugar in a bowl, add the egg, some lemon grated, the scraped vanilla and a pinch of salt. Stir well. Pour the flour on the work surface and knead into a dough with the diced butter. Add the sugar mixture and continue to knead into a smooth dough. Put the dough in a cool place for about 30 minutes.
- For the filling, let the sugar caramelise in the pan. Bring the cream to the boil and add to the caramel. Let the mixture boil until all sugar lumps have dissolved. Add the nuts (chop if necessary). Let cool slightly.
- Roll out the dough 4 mm thick and press it into a ring form (16 or 18 cm diameter). Pour the filling on top. Roll out a 4 mm thick lid with the remaining dough. Spread the rim with egg yolk and press the lid on. Draw a pattern on the lid with a fork and prick the lid several times. If there is too much filling, bake a second nut tart or cut the mixture in half.
- Bake the cake in the oven at 180 °C hot air for about 30 minutes until golden brown.
Have fun baking the cake and enjoy or "an Guata" as we say in Graubünden!
