Tofu and yoghurt are two very healthy ingredients that can be easily magicked into a cake for the delight o children and calories conscious adults:
Baked Tofu Yoghurt Cake!
INGREDIENTS: For an 18cm-diameter mold
-Plain yoghurst:500g
-Tofu (kinu tofu or soft tofu): 300 g
-Eggs: 2
-Sugar: 80 g
-Flour: 30 g
-Lemon juice: 1 tablespoon
RECIPE:
-Place a sieve over a bowl. Pour the yoghurt in. Let it drain naturally in the refrigerator for a day.
-Place the tofu in a bowl (no need to cover it). Leave it in a microwave oven (500 W) for 3 minutes.
Place a sieve over a bowl. Pour the tofu inside the sieve. Let it drain naturally in the refrigerator for a day.
-Next day, pre-heat oven to to 180 degrees Ceslius.
Throw the yoghurt and tofu water away.
Drop all the ingredients inside a food processor.
-Blend until smooth. Switch off halfway and stir with a spatula to even up the mixture.
-Pour the mixture inside a mold lined upwith cooking paper. Bake at 180 degrees Celsius for 30 minutes.
-Take mold and cake out. Let it cool completely. Chill it inside the refrigerator together.
-Take the cake out of of its mold only when it has chilled well.
-Cut, serve and enjoy!
You can of course serve it with jam and other toppings.
You can also add liqueurs, fruits and so on to the recipe!
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日本語のブログ
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if i dont have a micro wave oven, can i boil the tofu in a pot?
No, but you may steam it!
Hi, i jus wan to check with u , for the yogurt, whats the weight after drainning?
Count half!
bonjour pti frere
si tu adores la charcuterie comme moi , voici une astuce pour faire les
saucisses ou saucissons ;
pas besoin d’appareils ni de boyaux ;
tu prends de la crépine , tu façonnes la saucisse ou le saucisson et tu enroules délicatement ta viande et tu fais cuire a la poêle ;
pour que tes produits soient meilleurs il faut les faire la veille ,
et les garder au frigo pour que la viande macère
tu peux faire plusieurs variétés ;
ex : aux herbes , aux choux , au fromage , au champignons , aux oignons , même au vin ,
etc , etc :
elle seront meilleures que dans le commerce !!!
je les fait avec de l-échine de porc uniquement car cet une viande qui est ni grasse ni maigre et plutot tendre
voila ; si ta t-intéresse , bon apétit !!
bises de lolotte
Oh, yum! Thanks!
Cheers, my friend!
OMG, Robert, you’re fantastic! This recipe is amazing. Must try it. Thank you for sharing! Btw, your missus is very very very pretty. Tell her that!! Cheers.
Regards, Kristy
Cheers and cheers again! LOL