Key Lime Shamrock Torte

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 the filling is cool, pour it into the cake and refrigerate until the filling sets completely (about 2 hours).

Peel the kiwi fruit, cut it into thin slices and 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 and mint extract.

Bring to a simmer and remove from heat.

Allow to cool slightly.