Ingredients
- 9 cake with a sheet of plastic wrap (pan)
- 4 arrowroot
- 2 agar powder
- 2 kiwi fruits
- 2 layers
- 1 carob cake
- 1 layer
- 180 ml lime juice
- 120 ml honey
- 150 gr brown rice syrup
- 120 ml water
- 30 ml corn oil
- 1 gr mint extract
- 2 packages firm silken tofu
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 wrap. 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"
