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Cake and Wine Pudding (Kucha Un Wei)

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Desserts Penn dutch


  • Macaroons
  • Sponge cake
  • Lady fingers
  • 1 pt Wine
  • 1 ts Cornstarch
  • 3 Egg yolk
  • 3 ts Sugar
  • 3 Egg white
  • 1/2 c 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.
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