Zutaten für Berry Pudding Cake
- nonstick cooking spray (for ramekins)
- 3 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup nonfat milk
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 cups mixed berries
- powdered sugar (optional, for dusting)
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Zubereitung von Berry Pudding Cake
- Preheat oven to 400°F (200°C).
- Lightly coat six 6-ounce individual ramekins or quiche dishes with nonstick cooking spray.
- Arrange ramekins in a 15x10x1-inch baking pan.
- In a medium bowl, whisk together 3 large eggs, ½ cup granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt until light and frothy.
- Whisk in 1 cup milk until fully combined.
- In a separate bowl, whisk together 1 cup all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, whisking until just smooth. Do not overmix.
- Divide 2 cups of mixed berries (strawberries, blueberries, raspberries, etc.) evenly among the prepared ramekins.
- Pour the batter evenly over the berries in each ramekin.
- Bake for 20-25 minutes, or until the cakes are puffed and golden brown.
- Let cool for a few minutes before carefully removing from ramekins.
- Serve warm. Dust with powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
42g
Fat
2g
Carbs
6g
