Hazelnut Torte for Diabetic Diet |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a quick and delicious recipe that I have changed to suit my family's needs, but feel free to use sugar in the cake, and the optional Mocha Filling and optional Topping which I shall include at the bottom if you want the standard recipe. I have also substituted 7/8 cup of almonds and 1/2 teaspoon almond extract successfully for the hazelnuts. If you prefer, you can use 3/4 cup of Splenda, and eliminate the fructose, but I think it helps with the structure of the cake. I guessed at the weight of the sugar-free instant pudding mix, and the Dream Whip envelope, but I think they are all a standard size...this filling can be used to frost a cake too...just refrigerate after you apply it. Ingredients:
4 eggs |
6 tablespoons fructose |
6 tablespoons splenda artificial sweetener |
2 tablespoons flour |
2 1/2 teaspoons baking powder |
1 cup hazelnuts |
1 (1 ounce) box sugar-free instant chocolate pudding mix, 4 serving size |
1 (40 g) envelope dream whip |
1 1/2 cups 2% low-fat milk |
Directions:
1. Preheat oven to 350°F.
2. Grease two 8 round cake pans lined with parchment.
3. Mix together the flour, Splenda, and baking powder, and set aside.
4. In a blender whirl the eggs and fructose until light and lemon coloured. (If using sugar, whirl 3/4 cup with eggs until mixed).
5. Add flour, baking powder, Splenda and hazelnuts to blender, and blend at high speed for a few seconds.
6. Pour into prepared pans and bake for about 20 minutes, or until a tester comes out clean. Cool.
7. Beat the filling and topping ingredients till stiff.
8. Use about 1/2 of it as filling, and the remainder to top the torte. Refrigerate.
9. You can garnish with whole toasted hazelnuts.
10. For the alternate filling, Cream 2 tablespoons of soft butter with 1 cup of icing sugar: add 2 tablespoons of strong, hot coffee, 1 teaspoon cocoa and 1/2 teaspoon of vanilla. Spread between the layers.
11. For alternate topping: Whip 1 cup of whipping cream with 1 teaspoon of sugar and 1 tablespoon of Tia Maria until stiff and spread over the filled torte. Refrigerate the torte.
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