Grisons nut cake
The Graubünden Nut Pastry. With Walnuts, Mountain Honey and Heavy Cream.
The Graubünden nut pastry is a traditional sweet, caramelised nut-filled pastry from canton Graubünden in Switzerland. The Swiss cake was at its first height in the 1920s. Beginning in the 1960s, it went through a renaissance which continues today. Ours is made by the Confiserie Marcel Schmid in Sedrun at the entrance to the Oberalp Pass and is top quality handmade confectionary. The golden-brown baked shortcrust shell surrounds a sinful filling of mountain honey, heavy cream and walnuts (which make up of a good third of the ingredients). The confectioner recommends warming the little cake and serving it with vanilla ice cream and whipped cream. Or just serve it plain. Providing that you haven’t broken the sealing of the pie, you can store it for up to two months. After it’s cut, it won’t persist long on the table anyway; we’re quite sure.
Graubünden Nut Pastry.
Notes and ingredients:
Graubünden Nut Pastry.
Ingredients shortcrust: wheat flour, Swiss butter, sugar, whole egg, water, raising agent (sodium carbonate, diphosphate, ammonium carbonate), table salt, natural lemon aroma.
Ingredients filling: caramel cream (49%), walnuts (22%), whole cream, sugar, Swiss mountain honey, glucose syrup.
Note on Allergens:
The pastry is made with cereals which contain gluten. It contains eggs, walnuts and milk.
It can contain traces of sesame and peanuts. The filling can contain pieces of nutshells.
Storage Instructions, Preparation Note:
Store in a cool and dry place.
Origin or provenance:
Responsible Food business operator:
Marcel Schmid GmbH
Via Alpsu 107
|Nutritional values per||100 g|
|Calorific value||2060 KJ / 492 kcal|
|hereof saturated fatty acids||9,46 g|
|hereof sugar||29,4 g|
Article Number 87961
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