Wholesome Vegetarian Cooking

Serves: 8

1 vanilla cake base (page 132)

2 cups water
1 1/2 cups raspberry jam
1 1/2 teaspoons agar powder

4 cups raspberries

Bring the water, jam and agar to a boil, whisk it, gently stir in the raspberries and immediately pour over the vanilla cake base which is still in the spring form pan. Work quickly as the agar begins to set as soon as it touches the cold berries. Refrigerate to set. Carefully remove the sides of the spring form pan. Garnish by piping tofu cream decoratively on each slice.

optional: use strawberries instead of raspberries.

Tofu cream

1 1/2 cups(3/4 pound) medium tofu (drained)

1/4 + 1/8 cup sugar
1/4 cup soy milk powder
1 tablespoon canola oil
1 1/2 tablespoons lemon juice
1 1/2 teaspoons vanilla
1/8 teaspoon salt

Put everything in a food processor and blend for 10 minutes.
Pour into a large piping bag. Refrigerate to set.

A good one to serve when the berries are fresh in the summer.