From: Chef Christopher Koetke, Associate Dean of The School of Culinary Arts, Kendall College, Evanston, IL.
Yield: 6 servings.
CAKE:
2 Tbsp. grated lemon peel
1 cup sugar, divided
3 egg yolks
1 tsp. vanilla extract
2 1/2 Tbsp. soy flour
1/2 cup all-purpose flour
6 oz. silken soft tofu
4 Tbsp. melted butter
3 egg whites
3/4 cup sweetened vanilla soymilk
7 Tbsp. fresh lemon juice
SAUCE:
3 cups fresh blackberries
1/4 cup sugar
Preheat oven to 350°F.
To prepare cake: Combine rind, 3/4 cup sugar, egg yolks, vanilla, flours, tofu and butter. Whisk until smooth.
In a large bowl, beat egg whites until they form soft peaks. Add 1/4 cup sugar and continue to beat until they form stiff peaks. Fold egg white mixture into lemon mixture. Add soy milk and lemon juice; mix gently. Spoon mixture into 6 8-oz. soufflè cups or ramekins. Place cups in a 13" x 9" baking dish. Pour water into dish to the depth of 1". 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. Top with fresh berries and sauce