Recipe

Patrick Clarkís Lemon Pudding Cake With Fresh Raspberries

  • Yield: 8 servings

Ingredients

  • 4 eggs, separated
  • 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 fresh raspberries
  • 8 sprigs fresh mint

Directions

  • Preheat the oven to 325ºF.
  • 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.