Cake and Wine Pudding (Kucha un Wei)
sponge cake or lady fingers
1 pint wine
1 tsp cornstarch
3 yolks of eggs
3 tsp sugar
3 whites of eggs
1/2 cp chopped nut meats
1 - Place pieces of sponge cake, lady fingers or similar cake into an earthenware dish (fill about 1/2 full).
2 - Add a few macaroons.
3 - Heat the wine.
4 - Mix the cornstarch and sugar together and slowly add the wine.
5 - Beat the yolks of eggs and add to the wine mixture.
6 - Cook about 2 minutes.
7 - Pour over the cake and let cool.
8 - When cool, cover with stiffly beaten whites of eggs and sprinkle with the chopped nutmeats.
9 - Place in a moderately slow oven (325 degrees F.) for a few minutes to brown.
10 - Serve cold.