Walnutpie

Sift the flour over a bowl and mix with the caster sugar and salt.

Cut the butter into slices, place on the flour mixture and cut into cubes with 2 knives. Knead into a cohesive dough ball.

Cover the dough in a bowl and let it sit in the refrigerator for 30 minutes.

In the meantime, preheat the oven to 180 ºC.

Let the sugar caramelize carefully in a pan with thick soil.

Keep stirring with a wooden ladle, quench with the water. Pour the cream into the caramel and let it simmer until all the sugar has dissolved.

Add the walnuts and cook for a while. Remove the pan from the heat. Divide the dough into 2 pieces.

Dust the work surface with flour. Roll out both dough balls into a round slice of approx. 24 cm diameter.

Grease the spring form. Place the dough on the bottom and iron the filling over it.

Cover the filling with the second dough piece and press the edges. Knock the egg with the water and brush the top of the dough with it.

Bake the cake in the middle of the oven in about 45 minutes.