Cake and Wine Pudding (kucha Un Wei)
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.