Sponge Cake Pudding

Name: Sponge Cake Pudding
Ingredients: 3.5 oz 100 g Sponge cake; ⅓ cup 150 ml Heavy cream; 3½ tbsp 50 g Butter; 4 Egg yolks Zest of 1 lemon; 2 tsp 10 g Vanilla sugar; 4 Egg whites; 3 tbsp 50 g Granulated sugar; Butter and granulated sugar for the molds

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Ingredients

Ingredients for 6–8 Servings

Instructions

Preheat oven to 400 °F (200 °C).
Cut the cake into cubes, saturate with heavy cream, and let soak.
Cream the butter until it is white.
Add the egg yolk, then the cake, vanilla sugar, and lemon zest.
Begin beating the egg whites, add granulated sugar, and beat to stiff peaks.
Fold into the cake mixture.
Butter individual servings sized molds and sprinkle with granulated sugar.
Bake in a water bath for 30 minutes.
Remove from molds and dust with confectioner’s sugar.

Notes & Wine Advice

Garnish Recommendation:

strawberries, strawberry purée , and vanilla foam

Confectioner’s sugar for dusting

Preheat oven to 400 °F (200 °C). Cut the rolls into cubes and soak in the milk. Cream the butter with confectioner’s sugar until white. Add the egg yolk and lemon zest. Squeeze out some of the excess milk from the rolls and mix into the butter. Beat the egg whites to stiff peaks with granulated sugar and fold into the batter. Butter individual servings sized molds and sprinkle with granulated sugar. Fill and bake in a water bath for 30 minutes. Remove from molds and dust with confectioner’s sugar.

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Course; Dessert

Cuisine; Austria / European