posted by sha88 04-21-99 4:27 PM
Sara Molton on FoodTV
LEMON PUDDING CAKE WITH RASPBERRY SAUCE
Courtesy of Cooking with Patrick Clark, Ten Speed Press
4 eggs, seperated
1 3/4 cups sugar
1/4 cup all-purpose flour
1 cup freshly squeezed lemon juice
1/4 teaspoon salt
1 1/4 cups milk
4 cups 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 wih raspberries.
Yield: 8 servings