This recipe comes from the Nu-Wray Inn in Burnsville, North Carolina. It was published in "North Carolina's Historic Restaurants and Their Recipes", by Dawn O'Brien.
Ingredients
- Cake:
- 3 eggs
- 1 cup sugar
- 4 tablespoons cold water
- 1 1/2 cups flour
- 2 heaping teaspoons baking powder
- Custard:
- 1 quart milk
- 5 eggs, minus whites of 2 eggs
- 5 tablespoons sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
- Topping:
- 1/2 cup good wine, sherry
- 1/2 pint whipping cream
- 2 egg whites
- any red jelly
- 2/3 cup sliced almonds, toasted
Directions
Mix sugar and sour cream together; add slightly beaten eggs, salt, and spices. Pour into unbaked pie shell and bake at 425 degrees for 8 to 10 minutes. Reduce heat to 325 degrees and bake another 20 minutes or more.
A cup of undiluted evaporated milk plus one tablespoon of vinegar may be used in place of sour cream.
Sweetened whipped cream and pecans may be placed on top.
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Submitted 6/13/05.
Source: See Comments Section
Submitted By: Marlen
matchlessm@aol.com
Tipsy Cake