Individual lemon cakes with Raspberry Sauce
Butter and sugar 13 custard cups.
in bowl beat butter, sugar and salt. Add egg yolks and beat.
Add flour, milk, lemon zest and lemon juice. Mix until incorporated.
In a separate bowl, beat egg whites until stiff. Gently fold into lemon mixture.
Set in a water bath and bake for 35 minutes in a 350 degree oven.
Let cool slightly. Invert onto desert plated and dust with confectioner's sugar and garnish with berries.
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Raspberry Sauce
In a food processsor puree berries, sugar and rum until smooth. Strain the seeds out over a bowl.
Add more sugar and rum to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 13 Servings | ||
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Calories: 313 | ||
Calories from Fat: 127 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 6.9g | 34 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 282mg | 87 % | |
Sodium 152.9mg | 5 % | |
Potassium 255.3mg | 7 % | |
Total Carbohydrate 39g | 11 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 36.1g | ||
Protein 10.2g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 313
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