Pudding of the Buddenbrooks

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Melt the butter and let it cool down. Slightly moisten a baking tray (39 x 32 cm) and line with baking paper. Separate the eggs. Beat the egg whites with the whisks of the hand mixer until stiff, finally adding 50 g sugar. Fold in 4 egg yolks one after the other. Mix flour and starch, sieve onto the egg foam mixture and fold in carefully. Add the liquid butter bit by bit and fold in carefully. Pour the sponge mixture onto the prepared baking tray and spread evenly. Bake in the preheated oven, mid-height (electric oven: 250 °C/ convection oven: 225 °C/ gas mark 5) for approx. 4 minutes until golden brown.

2. 2

   In the meantime, sprinkle tea towel with sugar. Remove the finished sponge cake from the edge with a knife and turn it over onto the tea towel. Peel off the baking paper. Let the sponge cake cool down. Soak the gelatine in cold water. Put milk in a pot. Cut the vanilla pod open lengthwise, scrape out the pulp and add to the milk with the pod. Bring the milk to the boil briefly. Mix 6 egg yolks and 120 g sugar. Remove the vanilla pod from the milk and gradually pour the hot milk into the egg yolks while stirring. Put it back into the pot and heat it up at low heat while stirring until the cream becomes thick. Pour the cream into a bowl, squeeze the gelatine and stir into the hot cream. Let the cream cool down, then chill for 20-30 minutes. Stir in between. Sort the raspberries, put some aside for decoration. Heat the rest of the raspberries with 2 cl raspberry brandy (or water) in a pot. Pass the raspberries through a sieve and let them cool down. Cut the sponge cake into strips of about 5 cm width and sprinkle with 6 cl raspberry brandy.

3. 3

   Remove the vanilla pod from the milk and gradually pour the hot milk into the egg yolks while stirring. Put it back into the pot and heat it up at low heat while stirring until the cream becomes thick. Pour the cream into a bowl, squeeze the gelatine and stir into the hot cream. Let the cream cool down, then chill for 20-30 minutes. Stir in between. Sort the raspberries, put some aside for decoration. Heat the rest of the raspberries with 2 cl raspberry brandy (or water) in a pot. Pass the raspberries through a sieve and let them cool down. Cut the sponge cake into strips of about 5 cm width and sprinkle with 6 cl raspberry brandy. Line a bowl with half of the sponge cake strips. Whip the cream until stiff. When the cream starts to gel, fold in the cream. Halve the cream. Stir the raspberry puree into one half of the cream. Pour the light and pink cream into the bowl and cover with the remaining sponge cake strips. Pour the rest of the cream in two layers on top and pull through lightly with a fork. Chill the pudding for at least 2 hours. Decorate with raspberries and mint and dust with icing sugar

4. 4

   Line a bowl with half of the sponge cake strips. Whip the cream until stiff. When the cream starts to gel, fold in the cream. Halve the cream. Stir the raspberry puree into one half of the cream. Pour the light and pink cream into the bowl and cover with the remaining sponge cake strips. Pour the rest of the cream in two layers on top and pull through lightly with a fork. Chill the pudding for at least 2 hours. Decorate with raspberries and mint and dust with icing sugar

5. 5

   With 8 people:

Nutrition Facts

KCAL
480 kcal

CARBS
33 g

FATS
31 g

PROTEINS
10 g