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Ingredientes
- 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
Direcciones
- 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.
- 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.
- When the filling is cold, pour it into the cake & chill till the filling sets completely (about 2 hrs).
- 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.
- 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 in brown rice syrup & mint extract. Bring to a simmer & remove from heat. Allow to cold slightly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 6 servings | |
| Calories 168 | |
| Calories from Fat 48 | 29% |
| Total Fat 5.44g | 7% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 198mg | 6% |
| Total Carbs 30.51g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 26.14g | 17% |
| Protein 2.59g | 4% |
