Cake And Wine Pudding (kucha Un Wei)

Macaroons
Sponge cake
*or:
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.
Yields
1 Servings