Pudding of the Buddenbrooks

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Melt the butter. Separate eggs. Beat egg whites until stiff. Add half of the sugar while stirring. Cream egg yolk and remaining sugar. Sift the flour and starch over it and fold in. Carefully fold butter and beaten egg white into the egg mixture. Put the dough on a baking tray lined with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 250 ° C/ gas: level 5) for five minutes.

2. 2

   Turn the sponge cake onto a kitchen towel sprinkled with sugar. Drizzle with raspberry brandy. For the cream, select and wash the raspberries. Heat 2/3 raspberries with a little water and pass through a sieve. Bring milk and half of the sugar to the boil. Slice open the vanilla pod. Scrape out the pulp. Add both to the milk. Cream egg yolk with the remaining sugar. Pour milk into the egg yolk mixture while stirring. Beat everything over low heat until a creamy mixture is formed. Let it cool down. Remove the vanilla pod. Soak the gelatine, squeeze it out and dissolve in the warm cream. Pour cream through a sieve and beat cold on ice water. Whip a cup of cream until stiff. Fold the cream and raspberry brandy into the cream as soon as it begins to set. Halve the cream.

3. 3

   Pour milk into the egg yolk mixture while stirring. Beat everything over low heat until a creamy mixture is formed. Let it cool down. Remove the vanilla pod. Soak the gelatine, squeeze it out and dissolve in the warm cream. Pour cream through a sieve and beat cold on ice water. Whip a cup of cream until stiff. Fold the cream and raspberry brandy into the cream as soon as it begins to set. Halve the cream. Stir the raspberry puree in the bottom half. Grease small moulds (capacity 1/4 litre) and sprinkle with sugar. Cut out eight slices of the sponge cake mixture in the size of a mould. Place one slice in each mould. Spread the vanilla cream on top and let it set a little. Add raspberry cream and cover with sponge cake. Leave to cool in the refrigerator for two hours. Decorate the pudding with the remaining raspberries, cream and lemon balm. Dust with icing sugar

4. 4

   Stir the raspberry puree in the bottom half. Grease small moulds (capacity 1/4 litre) and sprinkle with sugar. Cut out eight slices of the sponge cake mixture in the size of a mould. Place one slice in each mould. Spread the vanilla cream on top and let it set a little. Add raspberry cream and cover with sponge cake. Leave to cool in the refrigerator for two hours. Decorate the pudding with the remaining raspberries, cream and lemon balm. Dust with icing sugar