Tom Glatz writes:
I talked about food with Hermine Volkovits (Jabing). She makes wonderful Nussbitter. Have you ever had it? I have a recipe that I will attach. I don't know how exact it is. It was one of her recipes (you know how it is) that she never put into writing or into our system of measure. My mother was always a wonderful baker and wanted her recipe, but never ventured to make it. We had it when we were both in Austria once at a relative's house. Then Minnie made it for us once. Notice the funny measurements! We did the best we could to convert to our system. It is not an easy recipe to make. My mother thinks it is easier with two people beating the eggs for the 2 sections. It is my most favorite Burgenland Milchspeise!
| 6-3/8 oz. Butter | 7-1/2 oz. Sugar | 9 Egg Yolks (save whites for 3rd layer) |
| 1/2 Lemon and Rind | 1/4 tsp. Vanilla | |
| 1 tsp. Baking Powder | 6-3/8 oz. Flour |
Grease bottom of 15 x 10 glass pan, beat butter with sugar, add egg yolks one at a time, mix in lemon and grated lemon rind, add vanilla, fold in baking powder and flour.
One can of SOLO Brand Apricot filling spread over top of first layer.
(ED. - this is made from apricots, sugar and corn syrup - it's very good but could probably be duplicated by boiling dried apricots in water with sugar to taste or even using apricot preserves; I often use SOLO Brand Poppy Seed and Nut fillings and like them very much, a little too sweet but can be cut with bread or cake crumbs).
| 9 egg whites | 1/2 tsp. cream of tartar | 6-3/8 oz sugar |
| 14 oz. ground walnuts | dash of rum (none for cook!) | 1-1/2 tsp. Cocoa |
Beat egg whites and cream of tartar, add sugar slowly, add nuts, rum and cocoa. Spread over top. Bake 30-35 minutes at 350°F. Test with knife, should come out clean when done.