Ingredients:
Dough:
2 cups of Bob’s bread flour (or any bread mix)
2 sticks of milk free margarine (Earth balance, Fleishman)
1 cup powdered sugar
1 egg yolk
1 Tbsp of vanilla
2 Tbsp. baking powder
3 Tbsp of cocoa power
Non-stick spray for pan
Filling:
2 boxes of silken tofu (No-ru, Nasoya)
1 cup powdered sugar
¼ cup water,
1 Tbsp. of corn starch
3 yolks
4 egg whites
¼ cup of raisins (2 small boxes)
1. Mix everything together and form a dough. Cover it with foil and put in fridge at least for 30 minutes to cool down.
2. Mix egg yolks with powdered sugar and water. Add sugar spoon at the time, don’t put everything together. Later add tofu, corn starch and raisins.
3. From egg whites make egg snow. Whip egg whites until you can turn your bowl over and the snow wouldn’t fall down. Do it slowly. If your snow is moving, than you need to mix little more. Mix egg snow slowly with egg yolks.
4. Preheat oven to 355F.
5. Take half of the dough out and divide on two even parts. Leave one out and the other put back in fridge. Spray pan with non-stick spray. Take shredder and shred the dough all over the pan. Start with sides and later do middle. You need to shred dough everywhere because it is sticky and it’s very hard spread it evenly, if you shred everything in one spot.
6. Spread tofu filling over shredded dough and shred the other half of cocoa dough over it.
7. Bake in oven for 30 minutes, or until the top of the cake feels dry.
Enjoy!
