Ingredients Jump to Instructions ↓

  1. 4 Eggs - separated

  2. 1 3/4 cups 346g / 12oz Sugar

  3. 1/4 cup 15g / 1/2oz All-purpose flour

  4. 1 cup 237ml Freshly-squeezed lemon juice

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 1 1/4 cups 296ml Milk

  7. 4 cups 948ml Fresh raspberries

  8. 8 sections Fresh mint

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 separate bowl, whip the egg whites until soft peaks form. Add 1/2 cup of the sugar, and whip until stiff peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into a parchment lined 9 by 13-inch cake 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. 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. To prepare the sauce: Reserve 16 raspberries for a garnish. Puree the remaining raspberries with the remaining 1/4 cup sugar for 2 minutes or until smooth. Strain through a fine-mesh sieve. 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. This recipe yields 8 servings.


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