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 Carob cake, see recipe
2 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 &
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”
Yields
6 servings