the Ingredients
Cake
Special Equipment
Instructions
- Preheat the Weber Lumin with plancha to medium–low heat. You want gentle, even heat.
- Whisk egg yolks with milk and vanilla. Add flour and baking powder. Mix smooth.
- Whip egg whites with a pinch of salt to soft peaks. Add sugar gradually. Take to medium peaks.
- Fold one third into the yolk mix to loosen. Fold the rest gently. Keep the air.
- Fold in raspberries last.
- Lightly butter the plancha. Spoon thick rounds, 2–3 cm high.
- Cook undisturbed until the base sets. Close the lid to trap heat and allow the cake to rise and steam.
- Flip carefully. Cook until just set. Centre stays soft. Remove and rest.
- For the dressing, crush raspberries with lemon zest, juice and icing sugar. Keep it loose.
- For the coral, mix all ingredients until smooth.
- Pour a thin layer onto a hot section of the plancha.
- Let it bubble and separate. Do not touch it.
- Once dry and lightly colored, lift carefully and cool. It will crisp as it cools.
- Plate the cake. Spoon over dressing.
- Add coral, micro planed white chocolate and basil.
- Finish with a light pinch of chilli salt.
- Use the lid. That trapped heat is what gives the cake height. If the base colors too fast, your heat is too high. Drop it slightly. Coral needs a dry, hot surface. If it stays soft, it hasn’t dehydrated. Keep the batter light. Overmixing kills the texture. Cook in batches. Don’t crowd the plancha.
Lumin note
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
