Bündner Nusstorte: precise to the millimetre

Beat 175 g butter with 65 g icing sugar until fluffy and clearly lighter in colour. Then add 20 g liquid full cream and a pinch of salt and stir briefly.

Mix 240 g White flour with 25 g Vanilla cream powder and add both to the butter mixture. Work it only until the dough can be pressed together. The cream powder makes the nut dough especially crumbly.

Press the dough together briefly on the work surface and wrap it as flat and square as possible in cling film. Place it in the fridge for about 1 hour. Chilled flat, it can later be rolled out much more evenly.

Put 50 g granulated sugar and 60 g glucose syrup into a pan and melt them over medium heat, stirring constantly with the mixing spatula. Keep cooking until both together take on a lovely golden brown colour.

Deglaze the caramel with 60 g butter. Then add 25 g milk, 2 pinches of salt, the vanilla and 25 g honey and let everything come briefly to a boil until the mixture becomes thicker and more viscous.

Mix in 100 g chopped walnuts and immediately fill the mixture into a round silicone mold Ø 14 cm. Smooth it out and let it rest in the fridge for about 15 minutes.

Grease a 3.5 cm high, perforated cake ring Ø 15 cm completely with soft butter and dust it with flour. Place it on a sheet of baking paper. This way the cake comes out of the ring cleanly after baking.

Roll out the dough between rolling guides to exactly 5 mm and cut out a circle with a ring Ø 18 cm. Lift it into the cake ring with a cake disc and press first the base, then the edge firmly, without air in the corners.

Release the chilled caramel from the silicone mold and place it in the centre of the dough. Press it down lightly. At 14 cm it fits exactly into the lined ring.

Roll out the remaining dough again to 5 mm and cut out the lid with a ring Ø 14 cm. Brush the dough edge above the caramel with water so the lid holds well.

Place the lid on top and press it down lightly all around. Then run the fluted pastry wheel around the edge: this joins the lid and edge firmly and creates the typical grooved pattern.

Prick the lid several times with a fork. Bake the Bündner Nusstorte at 190 °C fan oven for approx. 30 minutes. Let it cool in the ring and only then unmould it.