Hazelnut Torte For Diabetic Diet

• 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

1. Preheat oven to 350u0b0F.
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.

cake, eggs, fructose, splenda artificial sweetener, flour, baking powder, hazelnuts, filling, sugar, dream whip, milk

Taken from www.food.com/recipe/hazelnut-torte-for-diabetic-diet-314525 (may not work)