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LOCATION: Recipes >> Vegetarian >> Key Lime Shamrock Torte

Print this Recipe    Key Lime Shamrock Torte

2 packages firm silken tofu
3/4 cup brown rice syrup
1/2 cup honey
3/4 cup lime juice
1 tablespoon agar powder
4 tablespoons arrowroot
2 tablespoons corn oil
1 carob cake
2 kiwi fruits

1 teaspoon agar powder
1/2 cup water
1/2 cup brown rice syrup
2 drops 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.

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.


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