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Tofu Desserts
Lemon Soy Pudding Cake with Blackberry Sauce

Lemon Soy Pudding Cake with Blackberry Sauce

This unique dessert is a cross between a pudding and a cake. It comes courtesy of Chef Christopher Koetke, Associate Dean of The School of Culinary Arts of Kendall College In Evanston, Illinois

Ingredients (Serves 6)

tablespoons grated lemon rind 2
cup sugar, divided 1
egg yolks 3
teaspoon vanilla extract 1
tablespoons soy flour 2 1/2
cup all-purpose flour 1/2
ounces silken soft tofu 6
tablespoons melted butter 4
egg whites 3
cup sweetened vanilla soymilk 3/4
tablespoons fresh lemon juice 7
cups fresh blackberries 3
cup sugar 1/4


1. Preheat oven to 350 degrees.
2. To prepare cake, combine rind, 3/4 cup sugar, egg yolks, vanilla, flours, tofu, and butter; whisk until smooth.
3. In a large bowl beat egg whites until soft peaks. Add 1/4 cup sugar and continue to beat until stiff peaks. Fold egg white mixture into lemon mixture. Add soy milk and lemon juice, mix gently. Spoon mixture 6, 8-ounce souffle cups or ramkins. Place cups in a 13x9-inch baking dish. Pour water into dish to the depth of 1-inch. Bake for 45 minutes.
4. To prepare sauce, combine 2 cups blackberries in food processor, process until smooth. Strain through a sieve to remove seeds. Spoon pudding cake into individual bowls, tops with fresh berries and sauce.

(c)The Soyfoods Council