Hazelnut Torte for Diabetic Diet

Ingredients

Cake

• 4 eggs
• 6 tablespoons fructose
• 6 tablespoons splenda artificial sweetener
• 2 tablespoons flour
• 2 1/2 teaspoons baking powder
• 1 cup hazelnut

Filling

• 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. 1

   Preheat oven to 350°F.

2. 2

   Grease two 8" round cake pans lined with parchment.

3. 3

   Mix together the flour, Splenda, and baking powder, and set aside.

4. 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. 5

   Add flour, baking powder, Splenda and hazelnuts to blender, and blend at high speed for a few seconds.

6. 6

   Pour into prepared pans and bake for about 20 minutes, or until a tester comes out clean. Cool.

7. 7

   Beat the filling and topping ingredients till stiff.

8. 8

   Use about 1/2 of it as filling, and the remainder to top the torte. Refrigerate.

9. 9

   You can garnish with whole toasted hazelnuts.

10. 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. 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.