Hazelnut Torte For Diabetic Diet - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F.
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.