Lemon Pudding Cake With Raspberry Sauce
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
43
Spice
45
Sweetness
48
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
To prepare the cake: Preheat the oven to 325°
2
Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage
3
Add the flour and mix well
4
Whisk in the lemon juice, salt, and milk until completely combined
5
In a separate bowl, whip the egg whites until soft peaks form
6
Add 1/2 cup of the sugar, and whip until stiff peaks form
7
Gently fold the egg whites into the lemon mixture
8
Pour the batter into a plastic wrap-lined 9 by 13-inch pan and bake for 30 minutes, or until lightly browned
9
Remove the cake from the oven and let it cool slightly, then refrigerate for at least 1 hour
10
Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface
11
Cut eight 3-inch circles with a ring cutter
12
To prepare the sauce: Reserve 16 raspberries for the garnish
13
Purée the remaining raspberries with the remaining 1/4 cup sugar for 2 minutes, or until smooth
14
Strain through a fine-mesh sieve
15
Spoon some of the raspberry sauce in the center of each plate and top with a circle of pudding cake
16
Place 2 raspberries and a mint sprig in the center of each cake
17
To prepare the cake: Preheat the oven to 325°
18
Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage
19
Add the flour and mix well
20
Whisk in the lemon juice, salt, and milk until completely combined
21
In a separate bowl, whip the egg whites until soft peaks form
22
Add 1/2 cup of the sugar, and whip until stiff peaks form
23
Gently fold the egg whites into the lemon mixture
24
Pour the batter into a plastic wrap-lined 9 by 13-inch pan and bake for 30 minutes, or until lightly browned
25
Remove the cake from the oven and let it cool slightly, then refrigerate for at least 1 hour
26
Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface
27
Cut eight 3-inch circles with a ring cutter
28
To prepare the sauce: Reserve 16 raspberries for the garnish
29
Purée the remaining raspberries with the remaining 1/4 cup sugar for 2 minutes, or until smooth
30
Strain through a fine-mesh sieve
31
Spoon some of the raspberry sauce in the center of each plate and top with a circle of pudding cake
32
Place 2 raspberries and a mint sprig in the center of each cake