a mailing-suitable cake


Sending birthday cakes by mail is not really easy: Will the cake arrive in a nice-looking status? How much time will the transport take? Will the cake be edible?

Questions, questions, questions. Schwarzwälder Kirschtorte is surely not the right answer. And while everybody else is already posting recipes of Christmas cookies, I finally post a recipe for Engadiner Walnußtorte. Prepare it, wrap it, wait 1 week and eat it. Or prepare it, wrap it, put it in a package and send it to someone as a gift.

The recipe makes one cake of 26cm, I prefer using dough and filling vor two cakes of 16 cm (round cakes). Making two gives the possibility of wrapping both, sending one and eating the other one week later…

350 g flour
250 g butter
200 g sugar (or a bit less)
a pinch of salt
1 egg

Quickly knead together cold butter, sugar, salt, and egg. Then add the flour. Knead only as long as absolutely necessary (until you have something that starts to remind of a dough). Prepare the baking pan (26 cm or 2 of 16 cm). Use about 1/2-3/4 of the dough, roll it out and cover the bottom of the pan and form the edges (about 3-4 cm in height).

Put the oeuvre into the fridge.


Meanwhile, prepare the filling:

300 g walnuts
200 g sugar
100 ml cream
3 tblsp honey
juice of 1/2 lemon
about 1-2 tblsp rum

Chop the walnuts coarsely.

Heat the cream. This is very important! Don’t use cold cream!

In a large (!) pot, heat 1/2 of the sugar. As soon as it’s melting and starting to caramelize, add the second half. Let it caramelize a little bit, add the honey. Stir well, don’t caramelize too much time. (haha, good description, no? You should put it immediately away from the heat when it starts to smell bitter) Pour in the hot (!) cream in one shot. Be careful! A lot of hot foam will start mounting. Stir well. Add the walnuts. Set aside.

Distribute the filling into the prepared mould.

Use the rest of the dough to form a lid: Roll it out, cut a lid and press it softly against the dough-edges of the bottom/edge.

(If you’re perfect, you take some egg yolk, brush it on top of the cake and make nice patterns using a fork. I’m too lazy for that…)

Bake (200°C) for about 40 minutes.

It’s perfect, if you wait one week before you eat it!



4 Responses to “a mailing-suitable cake”

  1. I’ve made it only once – after having been given the reccipe via ICQ-chat (well, back in the dark ages, we used to use ICQ as an instant messaging service).
    It’s a lovely cake (or is it a pie, actually?).

  2. Also einen Kuchen zu versenden, finde ich schon abenteuerlich :-) Aber die Nusstorte scheint ja prädestiniert dafür zu sein! Ich glaube, die probiere bei mehr funktionierenden Geschmacksnerven aus :-)

    • Bei meiner Mama (und die ist Verpackungskünstlerin, wenn’s um Päckchen geht!) ist der Kuchen in Folie eingewickelt, dann vielleicht noch in bißchen Serviette und das dann in einer flachen Keksdose, die ganz gut dem Maß der Backform, die Mama nutzt, entspricht. So kommt der Kuchen heile an!
      Ein weiterer Verschick-Kuchen ist Linzer Torte.
      Und damit ist das Verschicken nicht mehr sooooo abenteuerlich!

  3. Der Kuchen schaut mit den großen, dicken Nussstücken wirklich absolut lecker aus! :-)

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