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.
.JPG)
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
No comments:
Post a Comment