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)
| Cake |
| 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 |
|
| Sauce |
| cups fresh blackberries |
3 |
| cup sugar |
1/4 |
|
|
Preparation
| 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
