Soy Lemon 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.
Cake Ingredients 2 tablespoons grated lemon rind
1 cup sugar, divided
3 egg yolks
1 teaspoon vanilla extract
2 ½ tablespoons soy flour
½ cup all-purpose flour
6 ounces silken soft tofu
4 tablespoons melted butter
3 egg whites
¾ cup sweetened vanilla soymilk
7 tablespoons fresh lemon juice
Sauce Ingredients 3 cups fresh blackberries
1/4 cup sugar
Instructions Preheat oven to 350 degrees.
To prepare cake, combine rind, ¾ cup sugar, egg yolks, vanilla, flours, tofu, and butter; whisk until smooth.In a large bowl beat egg whites until soft peaks. Add ¼ 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 soufflé 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.
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.
Notes Yield: 6 servings.