Hazelnut Torte for Diabetic Diet

Recipe by Sweet Baboo
READY IN: 30mins
YIELD: 1 torte




  • Preheat oven to 350°F.
  • Grease two 8" round cake pans lined with parchment.
  • Mix together the flour, Splenda, and baking powder, and set aside.
  • In a blender whirl the eggs and fructose until light and lemon coloured. (If using sugar, whirl 3/4 cup with eggs until mixed).
  • Add flour, baking powder, Splenda and hazelnuts to blender, and blend at high speed for a few seconds.
  • Pour into prepared pans and bake for about 20 minutes, or until a tester comes out clean. Cool.
  • Beat the filling and topping ingredients till stiff.
  • Use about 1/2 of it as filling, and the remainder to top the torte. Refrigerate.
  • You can garnish with whole toasted hazelnuts.
  • 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.
  • 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.