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Lemon Buttermilk Pudding Cake With Fresh Berries

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44.622
Energy (kCal)1076.81
Carbohydrates (g)110.5373
Total fats (g)52.5684
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 350*F. | 2. Butter a 8"x*"x2" glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, orange juice if using, flour, butter, and salt in blender until smooth. Move the buttermilk mixture to a medium bowl. Using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions(batter will be runny). | 3. Pour the batter into the prepared glass dish. Put dish in a roasting pan. Pour enough hot water into roasting pan to come halfway up the sides of the dish. Bake until entire top is evenly browned and the cake moves slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan. | 4. Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon the pudding cake out into shallow bowls. Pour cream around cake. Top with berries and serve. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    buttermilk 1 1/2 cups - - - -
    sugar 1 cup divided 319.8 60.008 10.01 4.992
    egg yolk 4 218.96 2.4412 10.7848 18.0472
    meyer lemon juice mandarin orange 1/3 cup - - - -
    flour 1/4 cup 144.57 31.6514 2.3502 0.5609
    butter 1/4 cup melted 342.0 15.714 10.686 28.8
    salt 1 pinch - - - -
    egg white 3 51.48 0.7227 10.790999999999999 0.1683
    whipping cream - - - -
    berry assorted - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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