Cake & Wine Pudding (Kucha Un Wei) Recipe

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Cake & Wine Pudding (Kucha Un Wei) Ingredients

1 macaroons
1 sponge cake
1 *or:
1 lady fingers
1 pt wine
1 tsp cornstarch
3 each egg yolk
3 tsp sugar
3 each egg white
1/2 cup nuts, chopped

A Recipe for
Cake & Wine Pudding (Kucha Un Wei)

Forget love... I'd rather fall in chocolate!
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The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried.
Mignon McLaughlin, The Second Neurotic's Notebook, 1966

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Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

There is no sincerer love than the love of food.
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This is a recipe for Cake & Wine Pudding (Kucha Un Wei) from the recipe cookbook of Recipes-to-go (Dessert)

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Cake & Wine Pudding (Kucha Un Wei)

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

Cake & Wine Pudding (Kucha Un Wei) 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.

Serves: 1

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