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Cake and Wine Pudding (kucha Un Wei)

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

1  pint  Wine
3  each  Egg yolk
3  each  Egg white
    Sponge cake
    Lady fingers
1  teaspoon  Cornstarch
3  teaspoons  Sugar
1/2  cup  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.

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