Cake & Wine Pudding (kucha Un Wei) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Macaroons,
Sponge cake,
*or:,
Lady fingers,
1 pint: Wine,
1 tsp: Cornstarch,
3 each: Egg yolk,
3 tsp: Sugar,
3 each: Egg white,
1/2 cup: Nuts, chopped
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp