4 Eggs; seperated
1 3/4 c Sugar
1/4 c All-purpose flour
1 c Freshly squeezed lemon juice
1/4 ts Salt
1 1/4 c Milk
4 c 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 with raspberries.
Yield: 8 servings
Yields
1 servings
