1. Preheat oven to 350°F. 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. ---------------------------------------------------------------------------
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Ingredients
