Cake & Wine Puddingdesserts 1 single macaroons 1 single sponge cake 1 single *or: 1 single lady fingers 1 pint wine 1 teaspoon cornstarch 3 each egg yolk 3 teaspoon sugar 3 each egg white 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. |
