Yield: 1 Servings
Measure | Ingredient |
---|---|
1 x | Macaroons |
1 x | Sponge cake |
1 x | *or: |
1 x | Lady fingers |
1 pint | Wine |
1 teaspoon | Cornstarch |
3 eaches | Egg yolk |
3 teaspoons | Sugar |
3 eaches | Egg white |
½ cup | Nuts, chopped |
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.