Lemon Pudding Cake with Raspberry Sauce Recipe - Cooking Index
Lemon Pudding Cake with Raspberry Sauce Recipe - Cooking Index
| 4 | Eggs - seperated | |
| 1 3/4 cups | 346g / 12oz | Sugar |
| 1/4 cup | 15g / 0.5oz | All-purpose flour |
| 1 cup | 237ml | Freshly-squeezed lemon juice |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 1/4 cups | 296ml | Milk |
| 4 cups | 948ml | Raspberries |
| 8 | Mint sprigs |
Preheat the oven to 325 degrees.
Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt and milk until completely combined. In a seperate bowl, whip the egg whites until soft peaks form. Add a 1/2 cup of the sugar and beat until stiff peaks form. Gently fold the egg whites into the lemon mixture.
Pour the batter into a plastic wrap-lined 9- by 13-inch pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let cool slightly, then refrigerate for at least 1 hour.
To make the raspberry sauce: Reserve 16 raspberries for the garnish. Puree the remaining berries with the remaining 1/4 cup sugar for 2 minutes, or until smooth. Strain through a fine-mesh sieve.
Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut eight 3-inch circles with a ring cutter. Serve with sauce and garnsih with raspberries.
This recipe yields 8 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9314) - from the TV FOOD - NETWORK
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