Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.










The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







Vanilla-Nut "Wolfzahne"



4 Servings
BASIC DOUGH ====================
250 g butter (or margarine)
2 T sour cream
100 g sugar
4 egg yolks
375 g flour
1 flour for rolling out
1 butter (or shortening for)
-greasing t,he pan
FILLING ========================
4 egg whites
250 g sugar
4 packages vanilla sugar
250 g (or grated nuts),Chopped


Cream the butter or margarine with the sour cream and sugar. When creamed, add the egg yolks one by one.
Blend in the flour. When a dough starts to form, knead it briefly with the hands. Flour the work surface and roll the dough out. Cut into strips about 2 cm wide by five cm long.
Place these strips in the lightly greased pan ("backblech"), cover with a clean kitchen towel or dishtowel, and let stand overnight in a cool place.
The next day, whip the egg whites until stiff. Add the vanilla sugar and the chopped/grated nuts to the egg whites, and mix well. The mixture should be handled lightly, so as to remain fluffy. If the mixture becomes too runny, thicken with a small amount of flour. Fill an icing bag with the mixture and pipe it into the dough-strips in the baking pan. Preheat the oven to 175 degrees C and bake the cakes for about 10 minutes.













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.