Frank's Recipes! Key Lime Shamrock Torte (Vegan)

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Key Lime Shamrock Torte (Vegan)

Yield: 6 Servings

2 pk Firm silken tofu
3/4 c Brown rice syrup
1-1/2 c Honey
3/4 c Lime juice
1 tablespoon Agar powder
4 tablespoon Arrowroot
2 tablespoon Corn oil
1 each Carob cake, see recipe
2 each Kiwi fruits

GLAZE
1 teaspoon 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 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)* (see note). 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.

NOTE:
* to avoid splitting the carob cake into two layers use a cake pan deep enough to hold both a whole cake with the torte on top. I used a deep springform pan and did not need the plastic wrap. When using a springform pan be sure the torte and glaze are well set before releasing the spring.