Lemon Pudding Cake with Raspberry Sauce

Recipe look good to you?     

Lemon Pudding Cake with Raspberry Sauce Ingredients

4 Eggs; seperated	1/4 ts Salt
1 3/4 c Sugar	1 1/4 c Milk
1/4 c All-purpose flour	4 c Raspberries
1 c Freshly squeezed lemon juice	8 Sprigs mint

Instructions for Lemon Pudding Cake with Raspberry Sauce

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 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: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 3 1/2 Fruit; 3 1/2 Fat; 23 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9314 Converted by MM_Buster v2.0n.

Main Ingredient: CakeCuisine: Uncategorized

More like this...

Warm Lemon Pudding Cakes with Marbled Raspberry Cream

Buttermilk Lemon Pudding Cake with Blackberry Sauce

Lemon Pound Cake Pudding with Hot Toddy Sauce

Lemon Pudding with Lemon Sauce