Lemon-Berry Pudding Cake a Perfect Summer Time Dessert

Directions

Step 1
Pre-heat oven to 350 degrees.
Lemon Berry Pudding Cake
Step 2
Zest lemon and squeeze 1/3 cup of juice (about 2 large lemons).
Step 3
Wash blueberries and raspberries in a strainer. Set aside.
Lemon Berry Pudding Cake
Step 4
In a medium bowl, with an electric mixer on high speed, beat 4 large egg whites and a pinch of salt until foamy.

Gradually beat in 1/4 cup of sugar until stiff peaks form.
Lemon Berry Pudding Cake
Step 5
In a separate bowl, mix 3/4 cups sugar and flour.
Lemon Berry Pudding Cake
Step 6
Add 4 large egg yolks, lemon juice, zest and melted butter and whisk until blended.
Lemon Berry Pudding Cake
Step 7
Whisk in milk and vanilla.
Lemon Berry Pudding Cake
Step 8
STIR in 1/4 cup of eggs white mixture.
Lemon Berry Pudding Cake
Step 9
FOLD in the remaining egg white mixture in two batches until no white streaks remain.
Lemon Berry Pudding Cake
Bain Marie
Step 10
Divide the fruit evenly in the remkin dishes. Pour the batter over the fruit, filling the dishes full evenly.
Lemon Berry Pudding Cake
Step 11
Place the filled remkins in a roasting pan. Place the roasting pan in the middle shelf of the hot oven.

Lemon Berry Pudding Cake
Step 12
Pour boiling water into the roasting pan until the water is half way up the sides of the remkins (careful not to get water in the batter).
Lemon Berry Pudding Cake
Step 13 Bake at 350 degrees for 35 minutes, until tops are golden brown and spring back when pressed.

Step 14 Carefully move dishes to a wire rack to cool. Serve warm or cold.

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