Key lime shamrock torte

Yield: 6 Servings

Measure Ingredient
2 packs Firm silken tofu
¾ cup Brown rice syrup
½ cup Honey
¾ cup Lime juice
1 tablespoon Agar powder
4 tablespoons Arrowroot
2 tablespoons Corn oil
1 each Carob cake, see recipe
2 eaches Kiwi fruits
1 teaspoon Agar powder
½ cup Water
½ cup Brown rice syrup
2 drops Mint extract

GLAZE

Blend the tofu, brown rice syrup, honey, lime juice, agar, arrowroot & corn oil until smooth. Transfer to a double boiler & heat till the mixture thickens. It should reach the consistency of heavy cream. Set aside to cool.

Split the carob cake into 2 layers (you'll need only 1 layer). Line a 9-inch cake pan with a sheet of plastic wrap. Place one layer of cake in the bottom of the pan & refrigerate while the filling is cooling.

When the filling is cool, pour it into the cake & refrigerate until the filling sets completely (about 2 hours).

Peel the kiwi fruit, cut it into thin slices & fan out the slices over the entire torte. Glaze if desired by pouring a thin layer of still warm glaze over the cool cake. Refrigerate the cake again for 10 minutes before cutting it.

To serve, remove the cake from the pan by lifting out on the plastic wrap.

GLAZE: In a small pot, dissolve the agar in the water.

Add brown rice syrup & mint extract. Bring to a simmer & remove from heat. Allow to cool slightly.

Ron Pickarski, "Friendly Foods"

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