Zugspitz Region - Heu Heimat!Almwiesenküche
Topfennockerl – nach einem Rezept der Landfrauen
500g Topfen
75g Hartweizengrieß
75g Mehl
3 Eier
1 Prise Salz
Für die Zuckermilch:
1/4 l Vollmilch
60g Zucker
1 Pck. Vanillezucker
60g Butter
Topfen, Grieß, Mehl, Eier und Salz zu einem Teig verrühren. Milch mit Zucker, Vanillezucker und Butter in einer Auflaufform heiß werden lassen. Aus dem Topfenteig mit zwei Löffeln Nockerl abstechen und in die Zuckermilch setzen. Bei 180 Grad ca. 40 Minuten backen. Dazu passt Apfelmus oder Kompott.
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