Feed Me That logoWhere dinner gets done
previousnext


Title: Cake and Wine Pudding (Kucha Un Wei)
Categories: Penn Pudding
Yield: 1 Servings

  Macaroons
  *or:
1ptWine
3 Egg yolk
3 Egg white
  Sponge cake
  Lady fingers
1tsCornstarch
3tsSugar
1/2cNuts, 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.

previousnext