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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Diljam Ali
ali_d70@hotmail.comThese cakes are the perfect combination of sweet and tart. I love them!
Malik Khurram
khurram-m96@gmail.comThese cakes are so good! I can't wait to make them again.
Yousaf Safi
yousaf10@gmail.comI'm not sure what I did wrong, but my cakes turned out dry. I think I might have overbaked them.
Pubudu Dilshara
dilshara_pubudu@hotmail.comThese cakes are a bit time-consuming to make, but they're worth it. They're so delicious!
Nisha Chetrii
chetrii.n21@hotmail.comI love the marbled raspberry cream! It's so pretty and it adds a nice tartness to the cakes.
Techno Blade
t-blade@hotmail.comThese cakes are a great way to use up leftover lemon curd.
Okumu Ajinga
a.o50@hotmail.comI'm not a baker, but I was able to make these cakes without any problems. They're really easy to make.
Thilina Madhusanka
m-thilina@aol.comThese cakes are perfect for a special occasion. They're beautiful and delicious.
Ameet Bhatia
a_b@hotmail.comI didn't have any raspberries on hand, so I used strawberries instead. They were still delicious!
rabbi Paholan
paholan.r@hotmail.comI had some trouble getting the cakes to rise evenly. I think I might have overmixed the batter.
ruh voice
v@gmail.comThese cakes are a bit too sweet for my taste, but they're still very good. I think I'll try making them with less sugar next time.
Elƒ´na Kandere
e_kandere40@aol.comI'm not a big fan of lemon desserts, but I really enjoyed these cakes. The lemon flavor was subtle and not overpowering.
Mariah Wayear
wayear-m@gmail.comThese cakes are so easy to make, and they look so impressive. I love that you can make them ahead of time, too.
ouse winter
o89@yahoo.comI made these cakes for a brunch party and they were a huge success! Everyone loved them, and they were gone in no time.
Md bablu Siam
siam_m@yahoo.comThese little cakes were a hit! They were so moist and flavorful, and the raspberry cream was the perfect complement. I will definitely be making these again.