Markgräfler Nut Gâteau

(from Joanna’s recipe box)

Recipe for a gateau approx. 24 cm in diameter

Source: Martin Abril

Prep time: 60 minutes
Cook time: 40 minutes
Serves 6 people

Categories: Dessert


  • Filling:
  • 12 ozs. caster sugar
  • about 10 1/2 ozs. walnuts, roughly chopped (hazelnuts may be used instead)
  • 7 ozs. double cream (1 tub)
  • 2 tbsp. clear (liquid) honey
  • Rich short pastry for bottom and top:
  • 13 ozs. plain flour
  • 6 1/2 ozs. butter
  • 3 1/2 ozs. caster sugar
  • 1 sachet of vanilla sugar or grated peel of half a lemon
  • 1 egg
  • 1 pinch of salt
  • Further ingredients:
  • 1 egg white, lightly beaten
  • 1 egg yolk, beaten with
  • 2 tbsp. double cream


  1. First prepare the filling, as this has to cool before it is needed again.

  2. Melt the sugar in a coated saucepan until it is golden yellow but not brown.

  3. Stir in the roughly chopped nuts until they are well coated with sugar, add the cream and the honey.

  4. Mix at very low heat until all ingredients are well blended. Remove from stove and allow to cool.

  5. Quickly knead the short pasty from the ingredient listed and then put in the refrigerator for about 30 minutes.

  6. Heat the oven to approx. 400 F

  7. Split the dough into two portions, one portion

  8. slightly larger. Roll out the larger portion between two sheets of clear plastic foil and place in a baking tin that is either well-greased or [??? the edge].

  9. Pour the filling on the pastry and smooth with a moistened baking spatula. Roll the second portion of dough as rounded

  10. [I think you put the egg white down here on top of the filling.]

  11. ??? Fold the raised edge of dough over the coat with white of egg.

  12. Place the layer of pastry on top and press the edge against it the egg white serve as glue

  13. Put the whipped yolk over the top and prick with a fork to let any steam escape

  14. Bake the cake for about 35 to 40 minute ??? on the grid.

  15. Test with a wooden skewer to see if the cake is done.

  16. Allow the cake to cool roughly, then wrap in aluminum foil or in a sufficiently large tin with a lid.

  17. Keep for one week to allow the flavours to blend the cake moist.

  18. The nut gateau will keep for several weeks if stored in a cool place

  19. Note: This nut gateau is an “immigrant the Swiss Engadine region. The luxury prepared with walnuts, the simple version hazelnuts.

  20. (see for another example and pictures)

Email to a friend | Print this recipe | Back