Lemon Pudding Cakes

It’s the first day of spring and unfortunately the temperatures aren’t spring-like and there’s snow in the forecast for tomorrow. Too bad the weather doesn’t automatically switch with the seasons – of course people would only enjoy that for the warmer months. Not many people would be too keen on frigid temps and snow the first day of winter, although it would make for a white Christmas! I’m welcoming spring today with a lemon treat. I’m not all that sure that lemon is synonymous with spring – I think it more of a summer flavored dessert – but, when I Googled Spring desserts a bunch of lemon ones were the first to come up. So, the lemon treat I settled on was Lemon Pudding Cakes.

I started by making the lemon base of the cakes by mixing together egg yolks, buttermilk, lemon juice and zest. Once those ingredients were well combined, I sifted in flour, sugar and salt and mixed these ingredients until combined.

Next I beat the egg whites until stiff peaks formed. Now, we all have those kitchen tasks we’re not fond of doing. I used to dislike having to mince garlic until I purchased a garlic mincer. Another task I dislike, beating egg whites into stiff peaks, well by accident, well not really accident, I finally realized what I was doing wrong… I was using the wrong bowl. I would normally beat them in a wide stainless bowl and I guess it would take long because of the larger surface of the bowl. I didn’t feel like grabbing that bowl when making these pudding cakes so I grabbed a smaller stainless bowl instead and my egg white were ready in half the time. I apologize to those of you who are like “Duh.” Sometimes we get so used to doing things a certain way we don’t stop to think of a more efficient way to do it.

After the egg white were ready I folded them – a small amount at a time- into the lemon mixture. I then divvied up the batter among 4 ramekins and baked them in a water bath. After letting them cool, I inverted them on a dish and topped them with fresh strawberries and confectioners’ sugar.  I knew these were going to be delicious, but, I was surprised by just how good they are. The cake texture was reminiscent of a ricotta cheesecake and there was a nice layer of lemon pudding on top… Hence, a Lemon Pudding Cake. This was a quick dessert if you are looking for a nice dessert for a small get together or, you just want a dessert that will remind you of the warmer temps that are sure to come.

 

Happy Spring!!!

 

Lemon Pudding Cakes

Ingredients:

2/3 cup superfine sugar, plus more for dusting

2 eggs, separated

2/3 cup reduced fat buttermilk

2 tablespoons lemon juice*

1 tablespoon lemon zest*

1/4 cup flour

1/4 teaspoon salt

 

Topping

Fresh berries

Confectioners’ sugar

 

Directions

Preheat the oven to 325 F. Butter and lightly sugar 4 ramekins.**

In a large bowl add egg yolks, buttermilk, lemon juice and lemon zest and using a hand mixer beat until well combine on medium speed. Sift in flour, sugar and salt into the mixture and beat on low until well combined.

In a separate bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the lemon mixture a little at a time until completely incorporated.

Divide the batter evenly among the ramekins and bake in a water bath. Place the ramekins in a large roasting pan and fill hallway with water.

Bake for 45 minutes until the top springs back when gently pressed. All the cakes to cool slightly and then invert onto a plate and garnish with fresh berries and confectioners’ sugar.

**I sprayed my ramekins with cooking spray then sprinkled sugar in them.

Recipe from Food Network

Food Network

 

Boston Cream Pie

I remember when I was younger I was not a fan of filled donuts. Jelly, cream, chocolate, whatever the filling, it was not my thing. Fast forward a few years and I can eat them now, but, and I apologize if this sounds a little gross, I squeeze out the excess filling first and then eat the donut. I just don’t like the filling to overpower the donut and that seems to happen a lot with filled donuts. And that, in a very roundabout way brings me to today’s post… A Boston Cream Pie. A yellow cake filled with custard and glazed with chocolate. I’ve have it in a donut form, but, the pie version is a 100x better.

I began by making the cake. To do so I started off by sifting cake flour, baking powder and salt in medium bowl. In my stand mixer I whisked eggs and sugar on high speed for 15 minutes. This part is integral as it ensure that the cake will be light and airy. Once the egg and sugar mixture was ready – it will be pale and tripled in volume – I gently folded in the flour mixture in two addition with a rubber spatula. And finally, I added in whole milk, vegetable oil and vanilla and returned the bowl to my stand mixer and beat it until everything was combined. I poured the batter in a 9-inch round cake pan that I sprayed with baking spray and baked it in a 350 F oven for about a half hour.

While the cake was in the oven I made the pudding. In a large bowl I whisked whole eggs, egg yolks and sugar until it was light and fluffy, and then whisked in cornstarch and salt. In a medium saucepan I heated whole milk and vanilla extract until it was hot, but not yet boiling. I then whisked in a 1/4 cup of the milk mixture into the egg mixture in order to temper the eggs and then gradually whisked in the remaining milk mixture. I then returned the entire mixture to the medium saucepan and constantly whisked it on low heat until it was thick and pudding like. Once it was the right consistency, I strained the pudding through a fine mesh sieve by pushing the pudding through the sieve with a rubber spatula. After letting the pudding cool for a few minutes I pressed plastic wrap directly on the surface of the pudding and refrigerated it for at least 2 hours.

Once the cake was done and the pudding cooled it was time to assemble. I cut the cake in half and spread the pudding on the bottom half.

After topping the cake I made the chocolate glaze by melting semi-sweet chocolate with heavy cream, vanilla extract and a pinch of salt. I then spread the glaze on the cake…

And then refrigerated it until the glaze was set.

Final verdict… YUM!!!

 

Boston Cream Pie

Ingredients:

For The Cake:

1 1/4 cups cake flour

1 teaspoon baking powder

1/4 teaspoon salt

4 large eggs, at room temperature

1 cup sugar

1/2 cup whole milk

1/3 cup vegetable oil

1 1/2 teaspoons vanilla extract

 

For The Pudding:

1 1/2 cups whole milk

2 teaspoons vanilla extract

2 large eggs plus 4 egg yolks

1/2 cup sugar

1/4 cup cornstarch

Pinch of salt

 

For The Glaze:

4 ounces semi-sweet chocolate, finely chopped

1/2 cup heavy cream

1 teaspoon vanilla extract

Pinch of salt

 

Directions:

Preheat the oven to 350 F. Spray a 9-inch-round cake pan with baking spray or butter and flour.

Make the cake: Sift the flour, baking powder and salt into a medium bowl. Beat the eggs and sugar in a stand mixer fitted with the whisk attachment on high speed until pale and tripled in volume, about 15 minutes. Gently fold the flour mixture into the eggs mixture in two additions using a rubber spatula.

Add the milk, vegetable oil and vanilla and beat with the mixer until combined. Pour the batter into the prepared pan and bake for 25-30 minutes until a cake tested inserted in the center comes out clean. Transfer the pan to a rack to cool and then invert onto to the rack to cool and invert once again and let the cake cool completely.

Make the pudding: Heat the milk and vanilla extract in a medium saucepan over medium heat, but, do not boil. Whisk the whole eggs, egg yolks and sugar in a large bowl until light and fluffy. Add the cornstarch and salt and continue whisking until no lumps remain. Whisk 1/4 cup of the milk mixture into the egg mixture and then gradually whisk in the remaining milk mixture.

Pour the egg-milk mixture into the saucepan and cook over low heat, whisking constantly, until thick and pudding like, 10 to 15 minutes. It could take longer as well. Strain through a fine-mesh sieve by pushing the pudding through the sieve using a rubber spatula. Let the pudding cool for a few minutes and then place a piece of plastic wrap on the surface of the pudding and refrigerate for at least 2 hours.

Slice the cake in half and spread the pudding over the bottom half of the cake. Top the cake with the top half.

Make the glaze: Heat the chocolate, heavy cream, vanilla extract and salt in a saucepan over medium-low heat, stirring until the chocolate is melted and all of the ingredients are well combined and the mixture is smooth. Remove from heat and let cool for 5 minutes, you want it to be slightly thickened, then pour over the entire cake using an off-set spatula to smooth it. Refrigerate for at least 30 minutes so the glaze can set.

Recipe from Food Network

Tiramisu Pudding Cakes

Okay, to be truthful these are more like Espresso Pudding Cakes. I only say that because you don’t get the traditional flavor of tiramisu from them. Yes, you have the cocoa powder and the espresso, but, you don’t have the mascarpone. It’s all good though, they are delicious nonetheless.

I began by making the batter for the cake portion. In a microwave safe bowl I combined a stick of unsalted butter (which I cut into small pieces) with whole milk. I microwaved it in 30-second intervals until the butter had melted. I then added in sugar, vanilla extract and salt and whisked until the batter was smooth. I then added in flour and baking powder and continued whisking until the batter was smooth once again. Next, I divided the batter among 6 ramekins that I lightly sprayed with cooking spray and placed on a baking sheet. It came out to about 1/2 cup of batter for each ramekin.

I then topped the cake batter with a mixture of sugar, brown sugar, cocoa powder and espresso powder. It seems like a lot, but trust me you want to use all of the mixture up.

And finally, I poured about 3 tablespoons of hot water (I used boiled water as opposed to hot tap water) into each ramekin.

I baked the cakes in a 350 F preheated oven for about 25 minutes; until a cake tester inserted in the middle came out clean. Once out of the oven I brushed each cake with Kahlua and then sprinkled them with confectioners’ sugar and cocoa power.

After letting them rest for about 30 minutes it was time to try one. As you will see the “pudding” settles to the bottom while baking and you get a nice amount of it with each spoonful.

Tiramisu Pudding Cakes

Ingredients:

1 stick unsalted butter, cut into small pieces

1/2 cup whole milk

1 cup sugar

1 tablespoon pure vanilla extract

1/4 teaspoon salt

1 1/4 cups flour

2 teaspoons baking powder

1/4 cup light brown sugar

2 tablespoons unsweetened cocoa powder, plus more for dusting

1 tablespoons instant espresso powder

1 1/4 cups hot water

2 tablespoons coffee liqueur or dark rum (optional)

Confectioners’ sugar, for dusting

Directions:

Preheat the oven to 350 F. Lightly butter each ramekin and place on a baking sheet.

Put the butter and milk in medium microwave-safe bowl and microwave in 30-second intervals until the butter has melted. Add 1/2 cup sugar, the vanilla and salt and whisk until smooth. Add the flour and baking powder and continue whisking until smooth. Divide among the ramekins.

Combine the remaining 1/2 cup sugar, along with the brown sugar, cocoa powder and espresso powder in small bowl and sprinkle over the batter. Pour the hot water – about 3 tablespoons per ramekin – over the batter. Do not stir.

Bake until a cake tester comes out clean from the center – about 25-30 minutes. Remove from the oven and brush the tops with the liqueur or rum and then lightly dust with cocoa powder and confectioners’ sugar. Let stand 30 minutes before serving.

If you would prefer, you can also make one large pudding cake by using a 2-quart baking dish. The directions and cooking time would be the same.

Recipe from Food Network