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Verónica Correa
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Recipe

Malva Puding with Raspberries

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I remembered very well this lukewarm tota, fluffy, served on a liquid cream, try this recipe of Malva Puding with Raspberries, you will fall in love with her.
Learn more about Verónica Correa

Ingredients

8 portions
  • 300 grams sugar
  • 200 grams flour
  • 4 eggs
  • 500 grams raspberry
  • 250 milliliters condensed milk

Preparation

Preheat in oven on medium heat and burn a mold or a rectangular pyrex.
Beat the butter with the sugar until there is a cream.
Add the eggs, one by one, and then the milk and vinegar.
Finally, the flour together with the pinch of salt.
Arrange the raspberries at the base of the mold.
Cover with the dough and bring to oven until the cake is browned.
To know if it is well cooked, you just have to prick the cake with a toothpick, if it comes out clean, it is cooked, if it comes out with a little paste stuck, it still needs a little.
While the cake is in the oven, put the cream together with vanilla and sugar in a cacerolita.
Heat until the sugar dissolves (this cream does not need to be hot at the time of serving).
When the cake comes out of honor, let cool a few minutes and then serve it warm, cut into squares, over a bit of the vanilla cream.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Information per 100gr. Portion, provided by USDA
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