KEY LIME SHAMROCK TORTE

Servings: 6
Ingredients:

2 pk Firm silken tofu
3/4 c  Brown rice syrup
1/2 c  Honey
3/4 c  Lime juice
1 tb Agar powder
4 tb Arrowroot
2 tb Corn oil
1 ea Carob cake, see recipe
2 ea Kiwi fruits

———————————–GLAZE———————————–
1 ts Agar powder
1/2 c Water
1/2 c Brown rice syrup
2 dr Mint extract

Blend the tofu, brown rice syrup, honey, lime juice, agar, arrowroot and corn
oil until smooth. Transfer to a double boiler and 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 and refrigerate while the filling is cooling.

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

Peel the kiwi fruit, cut it into thin slices and 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 and mint extract. Bring to a simmer and remove from heat. Allow to cool
slightly.

Ron Pickarski, ‘Friendly Foods’

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