Date Torte Pudding
Ingredients:
1/4 cup butter
1 cup sugar
3 eggs
1/4 cup milk
1 cup sifted flour
few grains salt
2 teaspoons baking powder
1 cup cut dates
1 cup cut nuts
1 teaspoon vanilla
Custard Filling:
1 cup cream, scald
2 tablespoons coconut dessert
2 egg yolks
2 tablespoons sugar
1 teaspoon vanilla
Directions:
Cream the butter, slowly beet in the sugar. Add beaten egg yolks. Rub fruit and nuts with little flour. Sift dry ingredients, add alternately with the milk. Add fruit and stiffly beaten whites. Bake in 2 buttered and flour 9-inch cake tins in moderate oven, 350 degrees F., about 35 minutes. When cold put together with custard filling, top with sweetened whipped cream.
Custard Filling:
Beat egg yolks, stir in sugar and few grains of salt. Add dessert powder, stir in hot cream. Stir and cook in double boiler. Remove from fire, cool, add vanilla. Spread between layers.
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