Key Lime Shamrock Torte
title: key lime shamrock torte
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
Instructions
- 1
Blend the tofu, brown rice syrup, honey, lime juice, agar, arrowroot & corn oil until smooth.
- 2
Transfer to a double boiler & heat till the mixture thickens. It should reach the consistency of heavy cream. Set aside to cool.
- 3
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.
- 4
When the filling is cool, pour it into the cake & refrigerate until the filling sets completely (about 2 hours).
- 5
Peel the kiwi fruit, cut it into thin slices & fan out the slices over the entire torte.
- 6
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.
- 7
To serve, remove the cake from the pan by lifting out on the plastic wrap.