25 minutes

Eggs, 4
Flour, 4 Oz
Butter, 5 Oz
Lemon, 1
Milk, 18 Oz
Water, 1 Tbsp
Sugar, 6 Oz
Vanilla Essence, 1 Tbsp
Raspberries, 6.35 Oz
Confectionery sugar, to sprinkle


Melt the butter in the microwave or in a saucepan over low heat. Then set aside and let it cool down. Whip the yolks with sugar and water until pale and creamy.
Then add the vanilla essence, lemon zest, melted butter, sifted flour and, slowly, the milk. Whip the egg whites to get a firm consistency with a teaspoon of lemon juice. Gently incorporate it into the mixture. Then add the raspberries as well.
Stir well, but gently, until you get a smooth runny consistency. Pour it on a greased baking tray, or use baking paper instead, and cook for 1 hour at 302 F.
Once cooked let it cool down and put it in the fridge for 1 hour. Then dust with confectionery sugar and cut it into slices.

Thanks to: My Little Italian Kitchen