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Full Online Book HomeLearning KitchenCakesandfrostings - Lemon Pudding Cake With Raspberry Sauce
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Cakesandfrostings - Lemon Pudding Cake With Raspberry Sauce Post by :GeorgeP Category :Learning Kitchen Author :Unknown Date :December 2011 Read :680

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Cakesandfrostings - Lemon Pudding Cake With Raspberry Sauce

LEMON PUDDING CAKE WITH RASPBERRY SAUCE

Courtesy of Cooking with Patrick Clark, Ten Speed Press

4 eggs, seperated
1 3/4 cups sugar
1/4 cup all-purpose flour
1 cup freshly squeezed lemon juice
1/4 teaspoon salt
1 1/4 cups milk
4 cups raspberries
8 sprigs mint

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 1/2 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 1/4 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 wih raspberries.

Yield: 8 servings
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