Cake & wine pudding ( kucha un wei )
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Macaroons | ||
| *or: | ||
| 1 | pint | Wine |
| 3 | Egg yolk | |
| 3 | Egg white | |
| Sponge cake | ||
| Lady fingers | ||
| 1 | teaspoon | Cornstarch |
| 3 | teaspoons | Sugar |
| ½ | cup | Nuts, chopped |
Directions
Place pieces of sponge cake, lady fingers or similar cake into an earthenware dish (fill about ½ full). Add a few macaroons. Heat the wine. Mix the cornstarch and sugar together and slowly add the wine.
Beat the yolks of eggs and add to the wine mixture. Cook about 2 minutes. Pour over the cake and let cool. When cool, cover with the stiffly beaten egg whites and sprinkle with the chopped nutmeats.
Bake at 325-F for a few minutes to brown. Serve cold. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.