Cake & wine pudding (kucha un wei)
1 Servings
Ingredients
| Quantity | 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 |
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.