BUTTERMILK PUDDING CAKE WITH MAPLE RASPBERRIES
Another stunning winner from the Gourmet Magazine. When I first tasted this dessert, it reminded me of a Japanese style cheesecake. The pudding literally puffs out beautifully much like souffle and melts in your mouth. You can sub sliced strawberries, blueberries, blackberries ie in place of raspberries. Also, if you like you can totally skip the berries. The pudding cake is wonderful as it is without any embellishment.
Provided by Rinshinomori
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F with rack in middle. Butter 1 1/2 quart shallow baking dish.
- Whisk together flour and salt in a large bowl.
- In a separate bowl whisk together buttermilk, melted butter, yolks, and 1/3 C sugar. Stir into flour mixture.
- Beat egg whites with an electric mixer at medium speed until frothy. Increase speed to medium high and add remaining 1/3 C sugar, 1 T at a time, until whites just hold stiff peaks.
- Stir about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly. Pour batter into baking dish and bake in a water bath until puffed and golden brown, about 40-45 minutes. Cool slightly before serving.
- Combine raspberries with maple syrup and serving along with warm pudding cake.
Nutrition Facts : Calories 365.5, Fat 18.6, SaturatedFat 10.8, Cholesterol 148.6, Sodium 300.1, Carbohydrate 45.5, Fiber 2.6, Sugar 37.4, Protein 6.1
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