Key lime shamrock torte
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Key lime shamrock torte
  Lime    Vegetarian    Cakes    Tortes  
Last updated 6/12/2012 12:46:10 AM. Recipe ID 6306. Report a problem with this recipe.
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      Title: Key lime shamrock torte
 Categories: Desserts, Vegetarian, Cakes
      Yield: 6 Servings
      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

      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
  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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Recipe ID 6306 (Apr 03, 2005)

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