| 1 | Blend the tofu, brown rice syrup, honey, lime juice, agar, arrowroot & corn oil until smooth. |
| 2 | Transfer to a double boiler & heat till the mixture thickens. |
| 3 | It should reach the consistency of heavy cream. |
| 4 | Set aside to cool. |
| 5 | split the carob cake into 2 layers (you"ll need only 1 layer). |
| 6 | Line a 9-inch cake pan with a sheet of plastic wrap. |
| 7 | Place one layer of cake in the bottom of the pan & refrigerate while the filling is cooling. |
| 8 | when the filling is cool, pour it into the cake & refrigerate until the filling sets completely (about 2 hours). |
| 9 | peel the kiwi fruit, cut it into thin slices & fan out the slices over the entire torte. |
| 10 | Glaze if desired by pouring a thin layer of still warm glaze over the cool cake. |
| 11 | Refrigerate the cake again for 10 minutes before cutting it. |
| 12 | to serve, remove the cake from the pan by lifting out on the plastic wrap. |
| 13 | glaze: in a small pot, dissolve the agar in the water. |
| 14 | Add brown rice syrup & mint extract. |
| 15 | Bring to a simmer & remove from heat. |
| 16 | Allow to cool slightly. |
| 17 | ron pickarski, "friendly foods" |
