RecipeNet "Key Lime Shamrock Torte"

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. . . DESSERTS

Key Lime Shamrock Torte
VE

Yield: 6 servings

Ingredients

2 pk firm silken tofu
3/4 cup brown rice syrup
1 1/2 cups honey
3/4 cup lime juice
1 tbs agar powder
4 tbs arrowroot
2 tbs corn oil
1 ea carob cake
2 ea kiwi fruits

GLAZE

1 tsp agar powder
1/2 cup water
1/2 cup brown rice syrup
2 drops mint extract

Directions

Blend the tofu, brown rice syrup, honey, lime juice, agar, arrowroot and corn oil until smooth. Transfer to a double boiler and heat until 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 cool, pour it into the cake and refrigerate until set completely (about 2 hours).

Peel the kiwi fruit, cut it into thin slices, and fan out around edge of cake. Make a shamrock design in the center. 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.

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.

"This cake is one of the first we published on our site. It is delicious! A great cake to serve on St. Patrick's Day! For an extra smooth torte use Mori Nu silken tofu.

* To make this cake easier to prepare and serve I used a deep springform pan. This way I did not have to cut the carob cake into two layers (I just had one thicker layer). A springform pan also means you don't need the plastic wrap. You just release the spring and remove the sides of the pan. Be sure the torte and glaze are well set before releasing the spring."

Robin Russell, Tester

Recipe published: Spring, 1999

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