NOTKA: WERSJA POLSKA [POD TYM LINKIEM]
Tofu cake is my favourite one (because of health reasons I can't eat the real stuff T__T). My recipe is a result of experiments based on two others from Polish blogs: Weganon and Jadłonomia.
I've tried, changed some things and got my favourite version that makes me proud, and that will always remind me about Ireland.
Because when I finished working in "Happy Pear", I kept meeting with ex-coworkers. One of those people is Claire, a chef with over thirty years of kitchen experience.
Once I invited her for lunch and then started to panic. What the hell will I make to look good in front of someone so experienced?
My bet was the green pea cream from Jadlonomia but I added steam boiled spuds (point!), tofu cheesecake (point!) and golden milk chocolate.
Claire loved the tofu "cheesecake". When we've met again in Poland, she gave me her own cake with words: "it's for you, gluten-free, vegan almond cake but it's not as good as your tofu cake". After this I started to grow high, high, high to the ceiling (good it was very high ;)).
Tofu cheesecake with marzipan.
Enough talking, let's go to the recipe. Unfortunately, I've never thought about making photos during preps, and the ones of the ready cake are far from good (because when I like something, I usually eat it before even thinking about photos). But if I will make it soon, I will take plenty of pictures.
Tofu cheesecake - recipe
For the base:
- 4 cups cooked millet (about 2,5 cups raw)
- 2 spoons potato flour
- 2 spoons sugar
- 1 egg (omit for vegan version)
- a pinch of salt
Using your hands, mix all ingredients in a bowl and put them in a cake tin lined with baking paper.
For the cake:
- 1/2 cups cooked millet
- 540 g firm silken tofu (you can use regular, but I don't like the texture it gives).
- 3 spoons of potato flour (corn flour is OK as well)
- solid part of chilled coconut milk
- juice of two lemons
- juice of one orange
- orange zest from one orange
- 2-4 vanilla pods (depending on how strong aroma you'd like to have)
- a cup of raisins rinsed with boiling water
Here's the recipe in JPG:
Tofu cheesecake recipe
Cut the vanilla pods with a sharp knife and take off the beans. Put the vanilla canes aside.
Place all the ingredients (except for raisins and vanilla pods) in a bowl and blend until smooth.
Add vanilla pods and put in the fridge for few hours (I usually leave it overnight but two hours should be okay).
Take the cake mass from the refrigerator, add the raisins and take off vanilla pods.
Heat the oven to 180°C.
Bake for 45 minutes. After 45 minutes decrease the temperature to 120°C and bake for 15 min.
After this time turn off the oven but leave the cake inside for an hour.
After an hour you can take the cake from the oven and leave it to cool.
Tofu cheesecake with chocolate topping.
I've made this cake once with chocolate topping and once with marzipan, but I didn't like it. I prefer this cake simple: just base and tofu mass.
And speaking of cakes, below you can see my first tries in cake decoration.
Claire invited me, gave me a cake, colourings and brushes and left me at the table.
Welcome to the paradise. :)
This is the first cake that I decorated. I hope that's not the last one. And below the cake with a lovely company in Claire's garden.