(Percentage of daily recommendation)
|Calorie||392 kcal||(19 %)|
|Protein||13 g||(13 %)|
|Fat||12 g||(10 %)|
|Carbohydrates||53 g||(35 %)|
|Sugar added||42 g||(168 %)|
|Roughage||5.5 g||(18 %)|
|Vitamin A||0.2 mg||(25 %)|
|Vitamin D||1.3 μg||(7 %)|
|Vitamin E||2 mg||(17 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.4 mg||(36 %)|
|Niacin||3.5 mg||(29 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||52 μg||(17 %)|
|Pantothenic acid||1.2 mg||(20 %)|
|Biotin||18.3 μg||(41 %)|
|Vitamin B₁₂||0.6 μg||(20 %)|
|Vitamin C||18 mg||(19 %)|
|Potassium||353 mg||(9 %)|
|Calcium||126 mg||(13 %)|
|Magnesium||45 mg||(15 %)|
|Iron||2.6 mg||(17 %)|
|Iodine||10 μg||(5 %)|
|Zinc||1.5 mg||(19 %)|
|Saturated fatty acids||5.3 g|
|Uric acid||18 mg|
Rinse and dry lemon. Grate lemon peel, halve lemon and squeeze juice. Bring raspberries, 3 tablespoons powdered sugar and 2 tablespoons lemon juice to a boil in a pot. Cover and cook 3 minutes.
Puree raspberries finely and pass through a sieve to remove seeds. Allow to cool.
Cut vanilla bean lengthwise and scrape out seeds with the back of a knife.
Boil milk with scraped vanilla seeds and pod. After boiling, remove from heat and let sit for 20 minutes.
In the meantime sift flour, cornstarch and vanilla sugar onto a large piece of parchment paper.
Rinse bowl with remaining lemon juice to be sure it is absolutely free of grease residues and drain excess juice.
Separate eggs (you will need 7 white and 4 yolks; save the remaining yolks for another use). Mix whites and 1 pinch of salt with a hand mixer at medium speed until fluffy, beating well.
Sprinkle in the sugar and beat at the highest speed to a firm, creamy consistency.
Mix 4 egg yolks with 1/4 egg of the egg whites.
Add flour mixture and lemon peel to the remaining egg whites and fold in.
Remove vanilla pod from the milk. Grease a large oval baking dish with the butter and pour in the milk.
Scoop beaten egg mixture in large mounds (each 1 large spoonful) in the mold and bake in a preheated oven at 225°C (fan: 200°C, gas mark 3-4)(approximately 425°F/convection 400°F) for 10-12 minutes. Sprinkle with remaining icing sugar and serve immediately with raspberry sauce.