Cream Nut Filling Recipe

Instructions

1. 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.
2. Beat the yolk of an egg, add two-thirds of a cup of thick sour cream and heat the mixture until stiff.
3. 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.
4. Chill and spread thickly, just before serving, between the layers and on top of either a plain sponge or butter cake.