The wine is boiled with sugar, cinnamon and cloves and poured over the bread. This mixture is now cooked over low heat, stirring constantly, until it becomes a creamy paste, which is allowed to cool thoroughly. In the meantime, cream the butter and powdered sugar until fluffy, then add the egg yolks and mix with the wine porridge. Bake in a well-buttered pan in a preheated oven at 180°C for about 45 minutes until crispy and brown. Sprinkle with powdered sugar and cut into slices, serve warm or cold with the wine.
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