Key lime shamrock torte

 
                          KEY LIME SHAMROCK TORTE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts                         Vegetarian
                 Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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 & 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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