Hazelnut Torte For Diabetic Diet Recipes
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.
Provided by Sweet Baboo
Categories Dessert
Time 30m
Yield 1 torte, 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 248.1, Fat 15.7, SaturatedFat 4, Cholesterol 109.4, Sodium 276.8, Carbohydrate 21.7, Fiber 2, Sugar 14.7, Protein 7.8
HAZELNUT TORTE
This is an excellent, excellent cake, although not inexpensive to make. You can make it dairy free, just don't use butter on the pans. It can also be made gluten-free, if you use rice flour. I have not given instructions for icing it, but it should be iced and generally presented quite formally; this is a special occasion cake. I like either a chocolate frosting or glaze on this. Also I have tinted and rolled out marzipan which I then cut with cookie cutters and used to decorate the iced cake. If I put a chocolate glaze on it, I like to add a thin layer of apricot jam over the cake first. "Go nuts!" (Prep time does not include icing or decorating the cake.)
Provided by Jenny Sanders
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Line the bottom of 2 round 9" cake pans with parchment paper.
- Butter (or oil) and flour them, including the parchment paper on the bottoms.
- Preheat the oven to 350°F.
- Blend 1/2 of each- that's 1/2 of each- of the nuts, sugar, flour and baking powder in a food processor until the nuts are powdered and everything is well blended.
- Add 4 of the eggs and process well.
- Pour into one of the cake pans.
- Wash and dry the food processor parts.
- Repeat with the other half of the ingredients and the other cake pan.
- Bake for 30 to 35 minutes, until a toothpick comes out clean. DO NOT jiggle the pans during baking.
- Cool in the pans for 10 minutes and then remove them carefully to a rack to finish cooling.
'FLOURLESS' CHOCOLATE HAZELNUT TORTE WITH FRANGELICO
This eye-pleasing cake drizzled with a rich chocolate glaze is destined to become a new dessert classic!
Provided by Allrecipes Member
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Lightly spray an 8-inch cake pan with cooking spray. Set aside.
- Bake hazelnuts in preheated 350 degrees F oven until golden brown (approx. 5-7 minutes). Set aside.
- Make cake. Melt chocolate in a small pan over low heat. Set aside. Place hazelnuts and remaining cake ingredients in a medium mixing bowl. Stir until well blended. Add chocolate and mix well. Pour into prepared 8-inch cake pan. Bake 15-20 minutes. Cake will seem slightly underbaked.
- Remove cake from pan. Cool on a wire rack.
- Place cool cake on a serving plate.
- Make glaze. Place chocolate and Frangelico* in a small saucepan. Heat over low heat while stirring constantly. Pour melted chocolate glaze over torte. Refrigerate torte until ready to serve.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 14.3 g, Cholesterol 0.1 mg, Fat 13.2 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 2.7 g, Sodium 90.3 mg, Sugar 3 g
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