Stuffed Nut Thaler


Rating: 4.50 / 5.00 (2 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Ingredients:









Filling:









Casting:





Instructions:

A great cake recipe for any occasion:

Toast oatmeal in 2 tbsp. hot butter until light yellow and pour into a suitable bowl full. Add the remaining ingredients and knead until smooth. Roll out the dough between two sheets of parchment paper or possibly cling film. Cut out the pastries and place them on a greased baking tray, put them in the preheated oven and bake at 200 degrees, middle shelf, for 10 minutes until light brown. Cool the pastry on a baking rack. For the cream, stir cornstarch and egg yolks in enough cold milk. Bring the remaining milk and sugar to a boil, add the mixed cornstarch while stirring and bring to a boil briefly. Stir cooled creme by the spoonful into the creamed fat. Stir in ground hazelnuts at the end. Spread the cream on half of the desserts, cover the other desserts with icing (stir all ingredients until smooth), decorate with hazelnuts and place on top of the cream desserts.

Related Recipes: