Raspberry Clafoutis

Ingredients for 2 servings:

• 2 eggs
• 3 tbsp powdered sugar
• 30 g whipped cream
• 1 packet of vanilla sugar
• 1 tsp lemon zest
• 50 g flour
• e.g. raspberries, fresh, alternatively frozen
• Sugar and butter for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

half casserole, half cake

Separate the eggs. Beat the egg whites with 1 tablespoon of powdered sugar until stiff peaks form. Beat the egg yolks with the cream, 1 tablespoon of powdered sugar, and the vanilla sugar until creamy. Preheat the oven to 200°C. Butter the dish and dust with sugar. Fold the lemon zest and flour into the egg yolk mixture. Finally, carefully stir in the egg whites. Pour the mixture into the dish, scatter the raspberries on top, and bake for 20 minutes at 200°C (top/bottom heat). Remove from the oven, decorate with a little powdered sugar, and serve warm or lukewarm. The original Clafoutis aux cerises is made with cherries, including the pits, to prevent too much liquid from escaping. Raspberries or blueberries also go well with it. If you use frozen cherries, it’s best to thaw them in a sieve and let the excess moisture drain off so that the moisture doesn’t ruin the fluffy texture.