Categories: Desserts, Vegetarian, Cakes 
      Yield: 6 servings 
  
      2 pk Firm silken tofu 
    3/4 c  Brown rice syrup 
    1/2 c  Honey 
    3/4 c  Lime juice 
      1 tb Agar powder 
      4 tb Arrowroot 
      2 tb Corn oil 
      1 ea Carob cake, see recipe 
      2 ea Kiwi fruits 
 
-----------------------------------GLAZE----------------------------------- 
      1 ts 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 & corn 
  oil until smooth.  Transfer to a double boiler & heat till 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).  Line a 
  9-inch cake pan with a sheet of plastic wrap.  Place one layer of cake in 
  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"