INGREDIENTS

INSTRUCTIONS

Preheat the oven to 325 degrees. Whip the egg yolks and 1 cup of the
sugar until it reaches the ribbon stage. Add the flour and mix well.
Whisk in the lemon juice, salt and milk until completely combined. In
a seperate bowl, whip the egg whites until soft peaks form. Add a 1/2
cup of the sugar and beat until stiff peaks form. Gently fold the egg
whites into the lemon mixture. Pour the batter into a plastic
wrap-lined 9 by 13-inch pan and bake for 30 minutes, or until lightly
browned. Remove the cake from the oven and let cool slightly, then
refrigerate for at least 1 hour.  To make the raspberry sauce: Reserve
16 raspberries for the garnish.  Puree the remaining berries with the
remaining 1/4 cup sugar for 2  minutes, or until smooth. Strain through
a fine-mesh sieve.  Place a piece of plastic wrap over the pudding cake
and flip it onto  a flat surface. Cut eight 3-inch circles with a ring
cutter. Serve  with sauce and garnsih with raspberries.  Yield: 8
servings  Converted by MC_Buster.  Per serving: 2186 Calories (kcal);
31g Total Fat; (12% calories from  fat); 41g Protein; 452g
Carbohydrate; 789mg Cholesterol; 922mg Sodium  Food Exchanges: 1 1/2
Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 3  1/2 Fruit; 3 1/2 Fat; 23
1/2 Other Carbohydrates  Recipe by: COOKING LIVE SHOW #CL9314
Converted by MM_Buster v2.0n.

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