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1.
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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.
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2.
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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.
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3.
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When the filling is cool, pour it into the cake & refrigerate until the filling sets completely (about 2 hours).
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4.
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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.
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5.
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To serve, remove the cake from the pan by lifting out on the plastic wrap.
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6.
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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.
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Ron Pickarski, "Friendly Foods"
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(1 vote)
