Ingredients
- 200 g frozen raspberries (thawed)
- Juice from 1/2 lemon
- 100 g Sunsweet prunes
- 2 medium eggs
- 25 g sugar
- 60 g flour
- 1 pinch of baking powder
- 10 g vanilla sugar
- 1 pinch of cinnamon
- Grated zest of 1/2 organic lemon
- 125 ml low fat milk
- Some butter for the baking forms
- Mint leaves as desired
- Confectioners sugar for dusting
Instructions
- 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.
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