Hazelnut Torte For Diabetic Diet Recipes

HAZELNUT TORTE

Steps:

• In a large bowl, beat egg yolks and sugar until thick and lemon-colored. Stir in nuts. In another bowl, beat egg whites and salt until stiff peaks form. Fold a small amount into batter until no streaks of white remain; add remaining egg whites. , Pour into an ungreased 9-in. springform pan. Bake at 350° for 35-40 minutes or until top springs back when lightly touched. Invert pan; cool completely. , Just before serving, remove sides of pan. If desired, drizzle with icing, sprinkle with nuts and garnish with mint.

HAZELNUT TORTE

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.

HAZELNUT TORTE

Steps:

• Preheat the oven to 350F and line two 8" round pans with parchment or greased foil.
• With a whisk, beat the eggs, oil and sugar together until light-coloured and bubbly.
• Add the hazelnuts, coconut flour, sea salt and baking powder and whisk until well combined and no dry spots remain.
• Divide evenly between the pans, then rap sharply on a countertop to dislodge big air bubbles and even the batter out.
• Bake for 20-22 minutes. Cool completely in the pans before finishing with your chosen filling and topping (I recommend my Luxuriously Healthy Chocolate Frosting [Recipe #498933] and fresh raspberries).

HAZELNUT TORTE FOR DIABETIC DIET

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.

HAZELNUT TORTE

Steps:

• Chop the hazelnuts in a food processor or mini-chopper to small bits-not to a powder. Set aside. Whisk or sift together the flour, baking powder, and salt. Butter and flour the cake pan. Preheat the oven to 350˚ with a rack in the center.
• In the mixer, cream the butter and sugar together until light, smooth, and fluffy; scrape the sides of the bowl as needed. Incorporate the eggs, olive oil, and orange zest in several additions, blending each in at slow speed, scraping the bowl, then beating at high speed for a couple of minutes to lighten.
• On slow speed, incorporate the dry mix in several additions, alternating with splashes of milk. Scrape the bowl when both are added, and beat briefly on high. Fold in the chopped nuts and chocolate by hand, and blend in well.
• Scrape the batter into the cake pan, and smooth the top. Bake until a cake tester comes out clean, about 45 minutes. The top should be lightly browned and just spring back to a light touch.
• Cool on a wire rack for 30 minutes or so, remove the side ring of the springform, and let the cake cool completely. Cut in wedges, and serve topped with powdered sugar or whipped cream.
• The torte will keep in the refrigerator for a week, well wrapped in plastic, or you can freeze it for longer storage. When serving torte that has been chilled or frozen, toast the cut pieces in the oven (or toaster oven) to bring out the flavors.

HAZELNUT TORTE

Steps:

• Beat the egg yolks and sugar until very light, about 5 minutes.
• Slowly add the water.
• Sift the flour and baking powder together.
• Mix with 1 cup of nuts.
• Fold the flour mixture into the egg yolks.
• Beat the egg whites until soft peaks form.
• Gently fold the beaten whites into the batter.
• Pour into a greased and floured 10-inch springform pan.
• Bake at 180C degrees, for 30 minutes or until the cake is done.
• Cool cake on a wire rack.
• When completely cooled, split the cake into 2 layers.
• Fold the vanilla, icing sugar and the remaining 1/2 cup of nuts into the whipped cream.
• Spread whipped cream between the two cake layers and on top of the cake.
• Chill until serving time.
• Garnish with fresh strawberries or if you want an extra special look, garnish with hazelnuts dipped in chocolate and arrange in small clusters around the top.
• Note- The hazelnuts should be blanched.
• To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins.
• To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife.