Lemon Pudding Cake With Raspberry Coulis

Lemon Pudding Cake With Raspberry Coulis
Lemon Pudding Cake With Raspberry Coulis

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • FOR PUDDING CAKE:

  • 1/4

    cup all-purpose flour

  • 1/4

    teaspoon salt

  • 3/4

    cup sugar

  • 3

    large eggs separated

  • 1

    cup 1% milk

  • 1

    large lemon zested

  • 5

    tablespoons fresh lemon juice

  • FOR RASPBERRY COULIS:

  • 1

    package frozen raspberries in syrup - (10 oz)

  • 2

    tablespoons sugar

  • 1

    teaspoon fresh lemon juice or to taste

Directions

Make Pudding Cake: Preheat oven to 350 degrees. Whisk together flour, salt, and 1/2 cup sugar in a bowl. Whisk together yolks, milk, zest, and juice and add to dry ingredients, whisking until combined well. Beat whites in a large bowl with an electric mixer until they hold soft peaks, then gradually add remaining 1/4 cup sugar, beating, and continue to beat until whites hold stiff, glossy peaks. Whisk about one-fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin). Pour batter into a lightly oiled 1 1/2-quart gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes. Make Raspberry Coulis while cake is baking: Puree raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids. Serve pudding cake with syrup. This recipe yields 6 servings. Cooks' Notes: Coulis keeps 3 days, covered and chilled. You can also make this coulis with fresh raspberries. The amounts will be slightly different: Use 2 1/2 cups fresh raspberries and 1/4 cup sugar.

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