Egg Pudding
2 servings
50 minutes
Egg pudding is a delicate treat from Lithuanian cuisine that combines the fluffiness of whipped egg whites with the rich flavors of nuts and berry juice. Its history traces back to traditional European desserts where eggs play a key role in creating airy textures. The addition of starch gives the pudding lightness, while the combination of lemon zest and cranberry juice adds a subtle tartness. It is served upside down, with a gentle aroma of vanilla and powdered sugar, creating an elegant indulgence for cozy evenings. This dessert can be enjoyed as a standalone treat or as an accompaniment to a cup of fragrant tea.
1
Separate the yolks from the whites and beat them with sugar until white, add starch, baking soda, zest, berry juice, crushed nuts, and separately whipped egg whites, mix everything well and whisk with a whisk or mixer.
- Sugar: 100 g
- Chicken egg: 4 pieces
- Potato starch: 80 g
- Soda: 0.3 teaspoon
- Lemon zest: 2 teaspoons
- Cranberry juice: 3 tablespoons
- Hazelnuts: 50 g
2
Pour the prepared dough into a greased and breadcrumb-coated mold, and place it in an oven preheated to 200 degrees for 45 minutes.
- Butter: 1 tablespoon
- Breadcrumbs: 2 tablespoons
3
Invert the pudding onto a serving plate and sprinkle with powdered sugar with vanillin or vanilla sugar.
- Vanillin: to taste
- Powdered sugar: to taste