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Viennese Hazelnut Torte

Submitted by: Mary on 01/09/2004
1840 views
2.73 avg rating
208 votes
 
 
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Ingredients

4 Eggs
1/4 C Splenda
3/4 C Finely chopped hazelnuts
1/4 C Low carb bread crumbs
1/4 t Cream of tartar
1/8 t Salt
1/4 C Splenda

TOPPING:

1 C Fresh raspberries, rinsed and cleaned
1 C Heavy cream
1/2 C Davincci Raspberry syrup
1/4 t Xanthan gum

Directions

Preheat oven to 325 F degrees.



Dry 2 slices of low carb bread in the oven at 325 F degrees until dry but not brown. About 10 to 15 minutes. Remove from oven, cool and then break into pieces and pound by hand, use a blender, or a food processor to make crumbs. Set aside.



Turn oven heat to 350 F degrees.



Separate 3 eggs, put 4th into yolk bowl. Beat until veyr light, then beat in 1/4 cup splenda and continue beating.



Fold in hazelnuts and bread crumbs.



Beat egg whites until foamy. Add cream of tartar and salt, continue beating. Add splenda until stiff peaks form.



Fold in yolk mixture.



Turn into 2 buttered and almond floured 10" torte pans.



Bake at 350 F degrees for 30 minutes or until done.



Mix Davincci raspberry syrup with xanthan gum, adding a little at a time until desired thickness is reached. Mix in raspberries.



Whip the cream until stiff peaks form adding splenda to taste while whipping.



Top each torte with a berry mixture and garnish with whipped cream.

Servings

16

Calories

3

Time to prepare

30 minutes

Difficulty

Easy
 

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