WARM LEMON PUDDING CAKES WITH MARBLED RASPBERRY CREAM
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Place dishes in large roasting pan. Using electric mixer, beat 3/4 cup plus 2 tablespoons sugar, 6 tablespoons butter and lemon peel in medium bowl until well blended. Add egg yolks 1 at a time, beating well after each addition. Beat in flour, then lemon juice. Gradually mix in milk (mixture will be thin and may look curdled).
- Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 2 tablespoons sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions (mixture will be runny).
- Divide pudding-cake mixture among prepared soufflé dishes. Pour enough hot water into roasting pan to come halfway up sides of dishes.
- Bake pudding cakes until puffed and firm to touch, about 25 minutes. Transfer dishes to plates. (Can be prepared 8 hours ahead. Let stand at room temperature.) Sprinkle with powdered sugar. Top with dollop of Marbled Raspberry Cream.
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Pallab Chakraborty
[email protected]I'm not a huge fan of lemon desserts, but I really enjoyed these cakes. They're not too tart and the raspberry cream is a nice touch.
Muhammad Ajdar
[email protected]These cakes are a bit time-consuming to make, but they're worth the effort. They're absolutely delicious.
Mwila Ngoda
[email protected]I love the way these cakes look when they're finished. They're so elegant and impressive.
Khan Afd
[email protected]These cakes are the perfect dessert for any occasion. They're light and fluffy, and the raspberry cream is the perfect complement.
King Sara
[email protected]I've made these cakes several times now and they're always a hit. They're so easy to make and they're always delicious.
Laquata Rivers
[email protected]I made these cakes for my friends and they all loved them. They said they were the best lemon cakes they had ever had.
ndudim gold
[email protected]This was my first time making these cakes and they turned out great! I followed the recipe exactly and they were perfect.
Judi Shannon
[email protected]These cakes were a complete disaster! They didn't rise properly and they were way too sweet. I would not recommend this recipe to anyone.
Nsubuga Ashiraf
[email protected]I thought this recipe was too complicated. There are too many steps and ingredients involved.
Suman Ghimire
[email protected]The cakes were a bit dry, but the raspberry cream helped to make up for it. Overall, I thought this recipe was just okay.
Habib Urrehman
[email protected]I had some trouble getting the cakes to rise properly. I think I may have overmixed the batter.
Syeda Fatima Shah
[email protected]These cakes were a bit too sweet for my taste, but they were still very good. I would recommend using less sugar in the batter.
Ashton Rogers
[email protected]I love lemon desserts, so I knew I had to try this recipe. I'm so glad I did! The cakes were light and airy, and the raspberry cream was the perfect finishing touch.
Tala Elizabeth
[email protected]I'm not a big baker, but I wanted to make something special for my family. These cakes were perfect! They were simple to make and they tasted amazing.
Olasunmbo Olanrewaju
[email protected]These cakes were so easy to make and they turned out so delicious. I loved the lemony flavor and the raspberry cream was a nice touch.
Zooie
[email protected]I made this for a dinner party and it was a huge success. Everyone loved the cakes and the cream. I would highly recommend this recipe.
Krishna Kumar Shrestha
[email protected]This recipe was a hit! The cakes were moist and fluffy, and the raspberry cream was the perfect complement. I will definitely be making this again.