Nut Tortedesserts 6 eggs 1 cup sugar 1 pkg vanilla sugar (approx. 1 tsp) 250 gm ground hazelnuts (8 - 8 3/4 oz*) 4 tablespoon very strong coffee 1 pint heavy cream 1 teaspoon instant coffee 1 pkg vanilla sugar (approx. 1 tsp) Bake at 350 to 375 degrees F. ((*Note: This recipe was a mixture of German and English, and the hazelnuts were listed as '1/2 #'. If that was a German pound, then it would be 250 grams, if an American pound, 227 grams. K.B.)) Source: Handwritten German recipe obtained by Pat Stockett Translation/Conversion: Karin Brewer Posted by: Karin Brewer, Cooking Echo, 8/92 |
