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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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