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Receta Lemon Pudding Cake With Raspberry Sauce
by Global Cookbook

Lemon Pudding Cake With Raspberry Sauce
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  Raciónes: 8

Ingredientes

  • 4 x Large eggs seperated
  • 1 3/4 c. sugar
  • 1/4 c. all-purpose flour
  • 1 c. freshly-squeezed lemon juice
  • 1/4 tsp salt
  • 1 1/4 c. lowfat milk
  • 4 c. raspberries
  • 8 x mint sprigs

Direcciones

  1. Preheat the oven to 325 degrees.
  2. Whip the egg yolks and 1 c. of the sugar till it reaches the ribbon stage. Add in the flour and mix well. Whisk in the lemon juice, salt and lowfat milk till completely combined. In a seperate bowl, whip the egg whites till soft peaks form. Add in a 1/2 c. of the sugar and beat till stiff peaks form. Gently fold the egg whites into the lemon mix.
  3. Pour the batter into a plastic wrap-lined 9- by 13-inch pan and bake for 30 min, or possibly till lightly browned. Remove the cake from the oven and let cold slightly, then chill for at least 1 hour.
  4. To make the raspberry sauce: Reserve 16 raspberries for the garnish. Puree the remaining berries with the remaining 1/4 c. sugar for 2 min, or possibly till smooth. Strain through a fine-mesh sieve.
  5. 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.
  6. This recipe yields 8 servings.