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Nut torte with Graubünden Röteli semifreddo
25 m active | 4 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 342
  • Fat about 24g
  • Carbohydrates about 25g
  • Protein about 5g
This is needed
This is needed for 4 people
  • 1 fresh egg yolks
  • 1.5 tbsp sugar
  • 0.5 vanilla pod, cut open lengthways, seeds scraped out; only use the seeds
  • 1.8 dl full cream, whipped until stiff
  • 1 fresh egg whites
  • 2 tbsp Bündner Röteli (Graubünden liqueur) or Kirsch
  • 1 tsp sugar
  • 0.5 Engadine nut tart (approx. 225 g)
  • For a cake tin approx. 20 cm diameter, brushed with a little oil and lined with cling film
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And that's how it's done
And that's how it's done
In a bowl, beat the egg yolk and sugar until light and frothy, stir in the vanilla and Röteli. Carefully fold the cream into the mixture. Beat the egg whites until stiff, add the sugar, continue beating until the egg whites turn glossy and carefully fold into the mixture. Spoon the mixture into the prepared cake tin, cover and freeze for approx. 4 hrs.