Title: Cake and Wine Pudding (Kucha Un Wei)
Categories: Penn Pudding
Yield: 1 Servings
| | | Macaroons |
| | | *or: |
| 1 | pt | Wine |
| 3 | | Egg yolk |
| 3 | | Egg white |
| | | Sponge cake |
| | | Lady fingers |
| 1 | ts | Cornstarch |
| 3 | ts | Sugar |
| 1/2 | c | Nuts, chopped |
Place pieces of sponge cake, lady fingers or similar cake into an
earthenware dish (fill about 1/2 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.