Gooey Lemon Pudding Cake!

Lemon desserts are always a hit. In this dessert you will taste cakiness in the top layer and gooey lemon pudding in the second. The batter of cake divides itself into these two layers like a magic! :D Its best for quick and impressive dessert for guests.

This recipe is not too sour and not too sweet, tailored just perfectly.

Ingredients: 

3 tablespoon butter

2 large lemons (1 tablespoon fine lemon zest)

1/4 cup lemon juice

3 large eggs separated

Pinch of salt

1 teaspoon vanilla extract

1/4 cup all purpose flour 

1/2 cup granulated sugar

Lets get started:

Preheat oven to 325F.

1. Beat sugar, lemon zest and butter together until its fluffy. 

2. Now add vanilla, all purpose flour and lemon juice, mix it well. Your batter will be more of a liquid at this time.

3. Add one egg yolk at a time and whisk thoroughly.

4. In a separate bowl, beat egg whites at high speed so they are fluffy and not runny at all! Remember they will resemble whipped cream.

5. Add 1 tablespoon of whipped egg whites into the lemon batter and mix it. Then with the help of a spatula fold remaining egg whites into the lemon batter.

6. We will use Bain Marie method to bake this pudding cake. 

Picture is only for demonstration and its not taken by me!

7. Boil some water and pour it into the holding dish like the one showed above.

8. Bake for 30 minutes or until the center of the cake is settled. Do NOT poke this cake to check the center.

TAADA! You have your very own lemon pudding cake ! Waaaiitt a second, let it all cool for 40-50 minutes :D

Pâte à Choux with custard filling!

I always thought this French pastry was one of those tough to bake stuff. But to my surprise it was hell easy and wow what a beautiful art of the combination of ingredients. Without any baking soda or yeast this little thing gets all puffy with a hollow inside so that you can fill it with whatever you like!

Before I start I apologize for not many pictures, its really hard to take out time with a 2-month old!

This recipe is on 1:1:1:1:1 ratio (based on Michael Ruhlman recipe):

1 cup water
1 stick butter
1 cup flour
1 cup eggs (4 large)
1 pinch salt

Preheat over to 425 F.

1. Bring the water and butter to simmer at medium heat and then add flour. Keep stirring until the flour absorbs little water and form a dough. Take it off the heat.

2. For this step, transfer your dough into another bowl to avoid the heat of the previous one. And wait for 4-5 minutes to let it cool.

3. Add one egg at and time and keep mixing. Put the salt in at this time.

4. Your dough will be of a hard paste like consistency, get a piping bag and transfer your dough like thing into it.

5. Now pipe puffs in a circular patter going from outside to inside and up! Like a swirl ! Keep some water beside you, dip your fingertip in it and press down the peaks of your puff.

6. Bake it for 10 minutes on 425F and then on 350F for 30 mins or until they are of cute yellowish golden color.

For custard filling:

I simply used the instant custard mix (safe lot of time with the little one). Keep it thick enough for the filling and refrigerate it before you start baking.

For filling the inside of your puffs, poke a little hole by the help of a knife and use a piping bag (yes again) to fill the custard and those puffs go inside the fridge! You can also drizzle it with icing sugar or pour chocolate sauce on.

Yalla like and share foodies!