4 eggs, separated
1 3/4 C sugar
1/4 C all-purpose flour
1 C freshly squeezed lemon juice (I only had enough for 3/4 C, so I cut the sugar to just 1 C)
1/4 t salt
1 1/4 C milk
4 C raspberries (I only used 2 C and it was plenty. I didn't add all the sugar, either)
8 sprigs mint (optional for garnish)
Preheat the oven to 325 degrees. Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt and milk until completely combined. In a separate bowl, whip the egg whites until soft peaks form. Add a 1/2 cup of the sugar and beat until stiff peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into a plastic wrap-lined 9 by 13-inch pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let cool slightly, then refrigerate for at least 1 hour.
To make the raspberry sauce: Reserve 16 raspberries for the garnish. Puree the remaining berries with the remaining 1/4 cup sugar for 2 minutes, or until smooth. Strain through a fine-mesh sieve.
Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut eight 3-inch circles with a ring cutter. Serve with sauce and garnish with raspberries.
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