Lemon Pudding Cake 檸檬布丁蛋糕
Very delicious and addictive pudding cake, with three layers of different texture, lemon curd at the bottom, pudding in the middle and cake on top. Very moist, lemony and just delicious!
I love this pudding cake, I like those thing like magic cake or panna cotta with different layers because of the chemical reasons. (I can’t even find the right term!!) It is just amazing that you make one thing, but end up you get three different things. Aaah…I am greedy.
This is an amazing pudding cake, lemon custard, pudding and cake. It is sooooo lemony, sour yet sweet and give it a real kick. Very easy to make, remember keep an eyes on them and don’t over bake it, or it will become one layer. It will taste fantastic but still. If you like lemon, you have to try it!
這個是布丁又是蛋糕的甜點Lemon Pudding Cake，實在太美味！充滿檸檬香，酸酸的，底層是檸檬凝乳，中間是軟綿綿的布丁，上層是鬆軟的蛋糕，超超超美味，喜歡檸檬的你一定不要錯過喔！
Beat the egg whites, add sugar when the foam appear, then keep beating until stand peak forms. In another bowl, cream the butter and sugar until smooth and fluffy. Add three egg yolks and beat well, sift in flour and mix until well combined.
先用電動打蛋器打發蛋白，有泡沫出現時，下糖，繼續打至乾性發泡，抹端堅挺，備用。另一碗內，打及牛油至軟身，然後下糖拌勻。下三個蛋黃拌勻，再篩入麵粉拌勻。
Add in lemon juice, zest and milk. Then add merugine at three times, fold it gently until combine.
Transfer into ramekins, then place in baking tray. Pour hot water into baking tray till 1/3 of the ramekin, Pop in prehated oven at 160C, bake for 40 to 45 minutes.
然後下檸檬皮，檸檬汁及牛奶拌勻。分三次將步驟一的蛋白霜加入麵糊內，輕力拌勻。將烤杯放入烤盤內，倒入沸水至烤杯1/3的高度。放入已預熱160度焗爐，焗約40至45分鐘，表面至金黃色。幫放在涼架上待涼，灑試上糖霜。微暖時享用最佳！
Let them cool on wire rack, dust with icing sugar, It is better serve when is warm.
- 3 egg whites
- 30 gram sugar (for egg whites)
- 50 gram unsalted butter
- 160 gram sugar
- 3 egg yolks
- 40 gram all-purpose flour
- 1 tablespoon lemon zest
- 80 ml lemon juice
- 240 ml milk
- 材料：
- 蛋白 -3隻
- 糖 -30克（打蛋白用）
- 無鹽牛油 -50克
- 糖 -160克
- 蛋黃 -3隻
- 中筋麵粉 -40克
- 檸檬皮 -1湯匙
- 檸檬汁 -80毫升
- 牛奶 -240毫升
- Beat the egg whites, add sugar when the foam appear, then keep beating until stand peak forms.
- In another bowl, cream the butter and sugar until smooth and fluffy.
- Add three egg yolks and beat well, sift in flour and mix until well combined.
- Add in lemon juice, zest and milk.
- Then add merugine at three times, fold it gently until combine.
- Transfer into ramekins, then place in baking tray. Pour hot water into baking tray till 1/3 of the ramekin.
- Pop in prehated oven at 160C, bake for 40 to 45 minutes.
- Let them cool on wire rack, dust with icing sugar, It is better serve when is warm.
Based on 2 Review(s)My New Cookbook
