Ingredients200 g frozen raspberries (thawed)\r
Juice from ½ lemon\r
100 g Sunsweet prunes\r
2 medium eggs \r
25 g sugar\r
60 g flour\r
1 pinch of baking powder\r
10 g vanilla sugar\r
1 pinch of cinnamon\r
Grated zest of ½ organic lemon\r
125 ml low fat milk\r
Some butter for the baking forms \r
Mint leaves as desired\r
Confectioners sugar for dusting
- Sieve raspberries and lemon juice into a saucepan and heat. Cut the prunes in half and add to the saucepan. Bring it to a slow boil and stir. Set aside.
- Separate the eggs. Beat egg whites until stiff. Then add the sugar and beat the mixture. Mix the flour, baking powder, vanilla sugar, cinnamon, and lime zest in a bowl. Gradually stir in the milk and beaten egg yolks to the flour mixture. Fold egg whites mixture into flour mixture.
- Brush the four flat, fireproof baking forms (approx. 12-13 cm diameter) with butter. Distribute the raspberry-prune sauce in each of the 4 forms. Then pour the batter mixture over the sauce. Bake in a pre-heated oven at 180-200° C (Gas: 3, Convection: 160-180° C) for 15-20 minutes. Add mint leaves on top and dust with confectioners’ sugar. Serve immediately.
Desserts and Sweet Treats,