Raspberry Lemon Custard Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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this is a recipe I ripped out of an old magazine on slow cooking... I haven't made it yet but it looks so good I thought I would share it before I lost the recipe... I'm not real good with little wads of paper..! Read more ! plus I need to make it Gluten Free.. Ingredients:
1 cup sugar, divided |
2 tbsp. butter, softened |
4 eggs, separated |
grated zest and juice of 1 lemon |
pinch of salt |
1/4 cup flour |
1 cup milk |
1 1/2 cups red raspberries, thawed if frozen |
1-2 tbsp. powdered sugar |
Directions:
1. in a bowl beat 3/4 cup sugar with the butter until light and fluffy
2. beat in egg yolks until well mixed
3. stir in lemon zest and lemon juice. add salt
4. add flour and mix until well blended
5. gradually add milk , beating to make a smooth batter
6. In a separate bowl, with clean beaters, beat egg whtes until soft peaks form
7. add remaining 1/4 cup sugar and beat until stiff peaks form
8. fold into lemon mixture
9. fold in raspberries
10. pour mixture into a 6 cup lightly greased baking or souffle dish
11. cover with foil and tie tightly with string
12. place dish in large (minimum 5 quart) oval slow cooker stoneware
13. and add boiling water to come 1 inch up the sides
14. cover and cook on High for 3 hours, or until the cake springs back when lightly touched in the center
15. Dust lightly with the powdered sugar and serve.
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