Recipe of Perfect Egg and Dairy-Free Chocolate Shortcake with Strawberries
Hello everybody, it is John, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Make Award-winning Egg and Dairy-Free Chocolate Shortcake with Strawberries. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Egg and Dairy-Free Chocolate Shortcake with Strawberries, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Egg and Dairy-Free Chocolate Shortcake with Strawberries delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Egg and Dairy-Free Chocolate Shortcake with Strawberries is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have Egg and Dairy-Free Chocolate Shortcake with Strawberries using 19 ingredients and 12 steps. Here is how you cook that.
I adjusted this recipe to an easy process with ingredients I had at home.
Thoroughly draining the tofu will produce a firm cream.
Since decorating the cake is troublesome, I spread a soft cream over it instead as shown in the photo. Recipe by uronkouron
Ingredients and spices that need to be Get to make Egg and Dairy-Free Chocolate Shortcake with Strawberries:
- 130 grams ☆ Cake flour
- 10 grams ☆ Cocoa powder
- 2 tsp ☆ Baking powder
- 1 dash ☆ Salt
- 3 tbsp ○ Canola oil
- 1 tbsp ○ Marmalade
- 1 tbsp ○ Maple syrup
- 150 ml ○ Soy milk
- 1 dash ○ Vanilla essence
- 1 block ※ Firm tofu
- 2 tbsp ※ Marmalade
- 1 tbsp ※ Maple syrup
- 1 tbsp ※ Canola oil
- 1 ※ Liqueur (rum, Cointreau, or your choice of liqueur)
- 1 dash ※ Lemon juice
- 1 dash ※ Vanilla extract
- 1 Strawberries
- 2 tbsp ◎ Jam (your choice)
- 2 tbsp ◎ Water
Instructions to make Egg and Dairy-Free Chocolate Shortcake with Strawberries
- Thoroughly combine the ☆ ingredients and sift together. Preset the oven to 170℃ for 40 minutes.
- Briefly boil the tofu, then drain (for about 15-30 minutes).
- To prepare the cake batter: Combine the ○ ingredients and whisk until evenly combined.
- Add to the ☆ ingredients and briskly stir until no longer floury (do not knead).
- Bake for 35 minutes at 170℃ in a pound cake mold (lined with parchment paper).
- To prepare the tofu cream: Incorporate the tofu from Step 2 with the remaining ※ ingredients and use a blender or food processor to combine.
- It's done once it's smooth. Adjust the sweetness to taste. Chill in the refrigerator, if possible.
- To prepare the syrup: Combine the ◎ ingredients in a bowl and mix well.
- Once the batter from Step 5 is finished baking, transfer to a cake rack to cool. Once it has cooled down, slice in half to make two layers.
- Brush the syrup onto the outer crust (the hardened portions) of the cake to soften.
- Decorate with the tofu cream and strawberries.
- Chill in the refrigerator to slightly stiffen the cream.
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