This pudding cake is very refreshing in a hot summer day.
Orange extract/oil to substitute the lemon flavor would also be great to pair with the chocolate flavor. The best part for me is the vanilla sauce, I can ‘drink’ it all by myself, even without the pudding cake 🙂
Lemon (or Orange) Cake
125 g butter
125 g icing sugar
185 g flour (you can also use wheat all purpose flour if you like)
3 eggs
1 1/2 tsp BP
1 tbsp grated lemon rind
2 tbsp freshly squeezed lemon juice (or 1/2 tbsp lemon extract)
Beat butter and sugar until fluffy
Add in egg yolk one at a time while keep beating
Add in mixture of flour, BP and extract/juice
In a separate bowl, beat egg whites and lemon rind
Fold in egg white into batter and pour batter into prepared baking pan (am using half cylinder pan as shown)
Bake at preheated 350 F until toothpick comes out clean (about 25 minutes)
Take out from pan and cool on rack.
Pudding Cake
1 pouch of agar-agar (7 g), available at health store if not Asian stores, chocolate flavor
1 jar of Nata de coco (coconut jelly, optional)
900 cc milk
100 g sugar
Mix agar-agar powder with milk and sugar in a pot.
Bring to boil, stirring continuously.
Place drained nata de coco, if using, on the base of your pan (the same shape for the cake).
Pour agar-agar mixture slowly, covering nata de coco, then place your cooled cake on top of it, and pour the rest of the agar-agar mixture (trim the cake a bit so it end and front would be covered by the pudding as well).
Let it cool a bit before firming it in the fridge.
Sauce
Once pudding cake is ready, serve it by slice with a nice cold vanilla rhum sauce!
600 cc (ml) milk
75 g sugar
a dash of salt
1 1/2 tbsp corn starch mix with 1 1/2 tbsp water
2 yolks
1/2 tsp of vanilla essence
1 tbsp rhum essence
Simmer milk, salt, and sugar, stir to dissolve
Before milk becomes too hot, take out a ladle or two, and mix it with yolk
Pour yolk mixture into the pot, stir continuously, and add in corn starch mixture
Once thickened, take off from heat and add in essences, stir to combine
Chocolate Lemon Pudding Cake
Ingredients
Cake
- 125 g butter
- 125 g icing sugar
- 185 g flour you can also use wheat all purpose flour if you like
- 3 eggs
- 1 1/2 tsp BP
- 1 tbsp grated lemon rind
- 2 tbsp freshly squeezed lemon juice or 1/2 tbsp lemon extract
Pudding
- 1 pouch of agar-agar 7 g, available at health store if not Asian stores, chocolate flavor
- 1 jar of Nata de coco coconut jelly, optional
- 900 cc milk
- 100 g sugar
Sauce
- 600 cc ml milk
- 75 g sugar
- a dash of salt
- 1 1/2 tbsp corn starch mix with 1 1/2 tbsp water
- 2 yolks
- 1/2 tsp of vanilla essence
- 1 tbsp rhum essence
Instructions
Cake
- Beat butter and sugar until fluffy
- Add in egg yolk one at a time while keep beating
- Add in mixture of flour, BP and extract/juice
- In a separate bowl, beat egg whites and lemon rind
- Fold in egg white into batter and pour batter into prepared baking pan (am using half cylinder pan as shown)
- Bake at preheated 350 F until toothpick comes out clean (about 25 minutes)
- Take out from pan and cool on rack.
Pudding
- Mix agar-agar powder with milk and sugar in a pot.
- Bring to boil, stirring continuously.
- Place drained nata de coco, if using, on the base of your pan (the same shape for the cake).
- Pour agar-agar mixture slowly, covering nata de coco, then place your cooled cake on top of it, and pour the rest of the agar-agar mixture (trim the cake a bit so it end and front would be covered by the pudding as well).
- Let it cool a bit before firming it in the fridge.
Sauce
- Simmer milk, salt, and sugar, stir to dissolve
- Before milk becomes too hot, take out a ladle or two, and mix it with yolk
- Pour yolk mixture into the pot, stir continuously, and add in corn starch mixture
- Once thickened, take off from heat and add in essences, stir to combine
