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  • Writer's pictureSoyfoodscouncil

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.

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