Hazelnut Torte for Diabetic Diet
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
8 serv.Step-by-step instructions
- 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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