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Рецепт Key Lime Shamrock Torte
by Global Cookbook

Key Lime Shamrock Torte
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  Порций: 6

Ингредиенты

  • 2 pkt Hard silken tofu
  • 3/4 c. Brown rice syrup
  • 1/2 c. Honey
  • 3/4 c. Lime juice
  • 1 Tbsp. Agar pwdr
  • 4 Tbsp. Arrowroot
  • 2 Tbsp. Corn oil
  • 1 x Carob cake, see recipe
  • 2 x Kiwi fruits
  • 1 tsp Agar pwdr
  • 1/2 c. Water
  • 1/2 c. Brown rice syrup
  • 2 dsh Mint extract

Инструкции

  1. Blend the tofu, brown rice syrup, honey, lime juice, agar, arrowroot & corn oil till smooth. Transfer to a double boiler & heat until the mix thickens. It should reach the consistency of heavy cream. Set aside to cold.
  2. 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 & chill while the filling is cooling.
  3. When the filling is cold, pour it into the cake & chill till the filling sets completely (about 2 hrs).
  4. Peel the kiwi fruit, cut it into thin slices & fan out the slices over the entire torte. Glaze if you like by pouring a thin layer of still hot glaze over the cold cake. Chill the cake again for 10 min before cutting it.
  5. To serve, remove the cake from the pan by lifting out on the plastic wrap.
  6. GLAZE: In a small pot, dissolve the agar in the water. Add in brown rice syrup & mint extract. Bring to a simmer & remove from heat. Allow to cold slightly.