Nut Filling
1/3 cup Eagle brand milk
1 Egg Yolk
2/3 Cup Sour Cream
1 cup Powder Sugar
1 cup ground nuts
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Force through a meat chopper or crush with a rolling pin one cup of nut meats-almonds,
pecans or English walnuts may be used, or else grated cocoanut. Beat the yolk of an egg,
add two-thirds of a cup of thick sour cream and heat the mixture until stiff. Sweeten with
a third of a cup or more of sifted powdered sugar, flavor with vanilla, then gently fold
in the nuts and the stiffly beaten white of one egg. Chill and spread thickly, just before
serving, between the layers and on top of either a plain sponge or cake.
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