I offer a simple recipe for sea buckthorn-lemon pudding, which is very easy to prepare at home, and the result is an incredibly delicate and wonderful dessert.
With a mixer, beat the softened butter and sugar to a cream state.
Wash the sea buckthorn and put it in a blender, chop it.
Strain the crushed sea buckthorn through a sieve to the butter-sugar mass and enter the egg yolks. Mix it.
Add milk.
Mix the flour with baking powder for the dough.
Sift the flour with baking powder, mix well so that there are no lumps. Then add lemon juice. Mix well.
In a dry bowl, beat the egg whites with a mixer (5 min) into a strong foam.
With a spoon or a spatula, gently mix the beaten egg whites into the dough (without a mixer).
Lubricate the mold (24x11 cm) and 3 cookie cutters 9x7 cm with softened butter. Put the dough into the prepared molds, transfer to a deep baking dish. Pour in a third of hot water and bake for 40-50 minutes until golden brown at 180 degrees. Small molds can be removed after 35-40 minutes.
