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Рецепт Patrick Clark"S Lemon Pudding Cake With Fresh Raspberries
by Global Cookbook

Patrick Clark"S Lemon Pudding Cake With Fresh Raspberries
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Ингредиенты

  • 4 x Large eggs separated
  • 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. fresh raspberries
  • 8 sprg fresh mint

Инструкции

  1. Preheat the oven to 325 degrees. 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.
  2. In a separate bowl, whip the egg whites till soft peaks form. Add in 1/2 c. of the sugar, and whip till stiff peaks form. Gently fold the egg whites into the lemon mix.
  3. Pour the batter into a parchment lined 9 by 13-inch cake 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. Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut into 8 (3-inch) circles with a ring cutter.
  5. To prepare the sauce: Reserve 16 raspberries for a garnish. Puree the remaining raspberries with the remaining 1/4 c. sugar for 2 min or possibly till smooth. Strain through a fine-mesh sieve.
  6. To serve, spoon some of the raspberry sauce in the center of each plate and top with a circle of pudding cake. Place 2 raspberries and a mint sprig in the center of each cake.
  7. This recipe yields 8 servings.