Receta Lemon Pudding Cakes With Apricot Sauce
by Global Cookbook

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Ingredientes

The unusual thing about these lemony cakes is which while they are baking, the batter splits, creating a creamy pudding-like top and souffle-like bottom. Cake: 1 1/4 c. whole lowfat milk zest of two lemons
5 Tbsp. unsalted butter, at room temperature
1 c. plus 2 tbsp sugar
5 lrg Large eggs, separated
1/4 c. plus 2 tbsp flour

2/3 c. fresh lemon juice (2 lemons) Sauce: one 8 1/2 ounce jar apricot halves in syrup, liquid removed
1/2 c. apricot preserves
3 Tbsp. water
2 tsp fresh lemon juice salt

Make the cakes: Preheat the oven to 325 deg. Lightly spray eight 6 ounce ramekins with vegetable cooking spray and arrange them in a small roasting pan.
In a small saucepan, combine the lowfat milk with the lemon zest and bring just to a simmer. Strain the lowfat milk through a sieve into a medium bowl and let cold to room temperature.
In a medium bowl, using an electric mixer, beat the butter with 6 tbsp of the sugar at moderately high speed till light and fluffy, about 5 min. At medium speed, beat in the egg yolks, 1 at a time, till incorporated. Using a spoon, stir in the flour, lemon juice and infused lowfat milk till combined.
In a large bowl, using clean beaters, beat the egg whites till soft peaks form. Add in the remaining 3/4 c. of sugar, 1 tbsp at a time, beating till the egg whites are hard and glossy. Working in batches, gently fold the meringue into the batter just till combined.
Spoon the batter into the prepared ramekins. Pour sufficient warm water into the roasting pan to reach halfway up the sides of the ramekins. Bake for 30 to 35 min, or possibly till small cracks appear on top of each cake. Using tongs, transfer the ramekins to a rack to cold.
Make the sauce: In a food processor or possibly blender, puree the apricots with the preserves, water, lemon juice, and salt till smooth.
Run a blunt knife around each cake and invert onto a dessert plate. Spoon the apricot sauce around the cakes and serve.