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Easy Step to Producing Appetizing Egg and Dairy-Free Chocolate Shortcake with Strawberries

Egg and Dairy-Free Chocolate Shortcake with Strawberries is the first thing that comes to many people’s thought when it comes to a delightul dish. Today, we are going to provide you steps on serving a appetizing Egg and Dairy-Free Chocolate Shortcake with Strawberries.

Egg and Dairy-Free Chocolate Shortcake with Strawberries

We hope you got benefit from reading it, now let’s go back to egg and dairy-free chocolate shortcake with strawberries recipe. You can have egg and dairy-free chocolate shortcake with strawberries using 19 ingredients and 12 steps. Here is how you achieve that.

First of all, here are the ingridients that you should prepare to make Egg and Dairy-Free Chocolate Shortcake with Strawberries:

  1. You need 130 grams of ☆ Cake flour.
  2. Take 10 grams of ☆ Cocoa powder.
  3. Use 2 tsp of ☆ Baking powder.
  4. Use 1 dash of ☆ Salt.
  5. Provide 3 tbsp of ○ Canola oil.
  6. You need 1 tbsp of ○ Marmalade.
  7. Get 1 tbsp of ○ Maple syrup.
  8. Take 150 ml of ○ Soy milk.
  9. Provide 1 dash of ○ Vanilla essence.
  10. Take 1 block of ※ Firm tofu.
  11. Provide 2 tbsp of ※ Marmalade.
  12. Use 1 tbsp of ※ Maple syrup.
  13. Provide 1 tbsp of ※ Canola oil.
  14. Provide 1 of ※ Liqueur (rum, Cointreau, or your choice of liqueur).
  15. Take 1 dash of ※ Lemon juice.
  16. You need 1 dash of ※ Vanilla extract.
  17. Provide 1 of Strawberries.
  18. Provide 2 tbsp of ◎ Jam (your choice).
  19. Provide 2 tbsp of ◎ Water.

After preparing the ingridients, now we are ready to make our delightful Egg and Dairy-Free Chocolate Shortcake with Strawberries:

  1. Thoroughly combine the ☆ ingredients and sift together. Preset the oven to 170℃ for 40 minutes..
  2. Briefly boil the tofu, then drain (for about 15-30 minutes)..
  3. To prepare the cake batter: Combine the ○ ingredients and whisk until evenly combined..
  4. Add to the ☆ ingredients and briskly stir until no longer floury (do not knead)..
  5. Bake for 35 minutes at 170℃ in a pound cake mold (lined with parchment paper)..
  6. To prepare the tofu cream: Incorporate the tofu from Step 2 with the remaining ※ ingredients and use a blender or food processor to combine..
  7. It's done once it's smooth. Adjust the sweetness to taste. Chill in the refrigerator, if possible..
  8. To prepare the syrup: Combine the ◎ ingredients in a bowl and mix well..
  9. 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..
  10. Brush the syrup onto the outer crust (the hardened portions) of the cake to soften..
  11. Decorate with the tofu cream and strawberries..
  12. Chill in the refrigerator to slightly stiffen the cream..

Recipe : Egg and Dairy-Free Chocolate Shortcake with Strawberries

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