Key Lime Shamrock Torte

 MMMMM----- Recipe via Meal-Master (tm) v7.01


Title: Key Lime Shamrock Torte

Categories: Desserts, Vegetarian, Cakes

Servings:  6


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


MMMMM------------------------------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"


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