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Graubünden nut pastry trifle
45 m active | 1 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 805
  • Fat about 59g
  • Carbohydrates about 52g
  • Protein about 15g
This is needed
This is needed for 4 people
Caramelized nuts
  • 100 g sugar
  • 50 g hazelnuts, coarsely chopped
  • 3 tbsp water
  • 1.5 dl cream
  • 100 g walnut kernels, coarsely chopped
Shortcrust pastry crumble
  • 60 g white flour
  • 1 organic lemon, use only half of grated zest
  • 2 pinches sea salt
  • 20 g sugar
  • 40 g butter, cold, cut into pieces
Quark cream
  • 250 g half-fat quark
  • 1 dl cream, whipped until stiff
  • 1 tbsp sugar
  • 1 tsp vanilla sugar
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And that's how it's done
And that's how it's done
Caramelized nuts
Boil the sugar and water in a wide stainless steel pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Mix in the nuts, pour in the cream, return the pan to the hob, reduce the liquid slightly over a low heat. Transfer the nuts to a bowl, leave to cool.
Shortcrust pastry crumble
Mix the flour, salt, sugar and lemon zest in a bowl. Add the butter, rub by hand to form a crumbly mixture, spread onto a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 180°C. Remove, leave to cool.
Quark cream
Combine the quark with the whipped cream, vanilla sugar and sugar. Layer the quark cream, nuts and shortcrust pastry crumble in bowls or glasses, top with the crumble.