How to make it

  • Preheat oven to 350 degrees Fahrenheit.
  • Sift together flour and baking powder.
  • In a saucepan, heat soymilk and 2 tbsp margarine.
  • Combine remaining margarine, sugar, vanilla, and egg replacer in a mixing bowl.
  • Add dry ingredients and hot milk mixture and stir until combined.
  • Pour batter into a greased 9 by 13" pan and bake for 30 to 35 minutes until light brown and springy.
  • Combine all "custard" ingredients in a saucepan.
  • Whisk over medium heat until thick.
  • Refrigerate covered with plastic wrap.
  • Rinse and dry the tofu.
  • Crumble it into small pieces and place them in a blender.
  • Add all other "cream" ingredients and blend until smooth.
  • Refrigerate.
  • Cut sponge cake into finger-sized pieces.
  • Dip these into the coffee mixture and arrange them on the bottom of the serving dish(es).
  • Mix "cream" and "custard" togather and spread half of the mixture over the sponge fingers.
  • Garnish with cocoa and powdered sugar.
  • Repeat the prior two steps, creating another layer of sponge cake, custard, and cocoa atop the first.
  • Sprinkle with grated chocolate.
  • Refrigerate uncovered for several hours

Reviews & Comments 3

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  • midgelet 1 year ago
    I used the Japanese silken tofu for those who were wondering
    Was this review helpful? Yes Flag
  • mj10 2 years ago
    I just made the cream and am wondering whether I was meant to used silken tofu rather than firm? I assumed silken wouldn't crumble like you said but I'd never used either. Hope it still works!
    Was this review helpful? Yes Flag
    " It was excellent "
    herby ate it and said...
    looks amzing to me! I bet it is real good!
    Was this review helpful? Yes Flag

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