Lemon pudding cake with raspberry sauce

1 servings

Ingredients

Quantity Ingredient
4 Eggs; seperated
1¾ cup Sugar
¼ cup All-purpose flour
1 cup Freshly squeezed lemon juice
¼ teaspoon Salt
1¼ cup Milk
4 cups Raspberries
8 Sprigs mint

Directions

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 ½ 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 ¼ 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.

Yield: 8 servings

Converted by MC_Buster.

Per serving: 2186 Calories (kcal); 31g Total Fat; (12% calories from fat); 41g Protein; 452g Carbohydrate; 789mg Cholesterol; 922mg Sodium Food Exchanges: 1½ Grain(Starch); 3 Lean Meat; ½ Vegetable; 3 ½ Fruit; 3 ½ Fat; 23 ½ Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9314 Converted by MM_Buster v2.0n.

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