Nut Cook with Wine Chaudeau

Dice de-barked crêpes, soak in milk, squeeze well and strain. Cream butter and half of the sugar with vanilla sugar, rum, grated lemon peel, cinnamon and the egg yolks. Mix in the ribs, whip the egg whites with the remaining sugar to egg whites and fold in. Finally, mix nuts, breadcrumbs and flour and mix gently. Fill into the buttered and dusted cake pan and bake for about 40 minutes at 180 degrees.

Portion, sprinkle with sugar and serve with wine chaudeau.

For the wine chaudeau: whisk all ingredients in a snow kettle over steam until thick.

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