Pastry with Raspberries and Pudding

A light sponge cake and pudding with a delicate lemon flavor, fresh raspberries, and raspberry jam are the perfect combination for a sweet treat. This quickly prepared dessert will also impress with its appearance.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Biscuit

  • 2 piece Egg, fresh

  • 1 pinch Salt, table

  • 150 g Sugar, white

  • 80 ml Oil, vegetable oil, canola

  • 60 ml Milk, whole milk

  • pieces Lemon zest, fresh

  • 230 g Flour, Wheat, bread flour

  • 8 g Baking powder

  • 4 teaspoon Marmalade, orange

  • 1 handful Raspberries

  • pieces Powdered sugar

Pudding

  • 280 ml Milk, whole milk

  • pieces Lemon zest, fresh

  • 1 piece Egg, egg yolk, fresh

  • 50 g Sugar, white

  • 20 g Koruzni škrob

Steps

  1. Preheat the oven to 170 degrees Celsius. Line the bottom of a 20-centimeter baking pan with parchment paper and grease the edges. Cut a small piece of lemon zest from the lemon and grate the rest, which we will use in the preparation of the sponge cake.

  2. Pour 250 ml of milk into a cup, add the piece of lemon zest, and heat over moderate heat.

  3. Meanwhile, in a bowl, mix the egg yolk, sugar, the remaining milk, and cornstarch, and cook the mixture into the hot milk. Stir until thickened, then remove the lemon zest, strain the pudding back into the bowl, and cover with plastic wrap. Let it cool.

  4. In another bowl, beat the eggs with salt and sugar until light and creamy. Add the oil, milk, and grated lemon zest, and mix well.

  5. In a separate bowl, mix the flour and baking powder. Sift them into the sponge cake batter and mix.

  6. Pour the prepared batter into the baking pan. Spoon raspberry jam on top and create a marbled pattern, then spoon the pudding over it, not covering the batter all the way to the edge. Press a handful of fresh raspberries into the pudding.

  7. Bake the cake in the preheated oven for 40 minutes. After baking, let it cool for at least a few hours or preferably overnight. Once cooled, dust with powdered sugar and optionally decorate with fresh raspberries.

Nutrition Information (Per 100g)

  • Calories: 301.15 kcal
  • Fat: 2.67 g
    • Saturated Fat: 0.74 g
  • Carbohydrates: 60.2 g
    • Sugars: 32.18 g
  • Protein: 6.38 g
  • Fiber: 0.74 g

Advice

Instead of raspberries, you can use blueberries or strawberries.