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Karen and Bill’s Nutcracker Sweet Torte

Posted by Solitary Dancer on April 11, 2006

Karen and Bill’s Nutcracker Sweet Torte

This is an old recipe from the 50’s that we realized would be easily adapted to lowcarb.

6 eggs, separated
equivalent of 1/2 cup sugar We use liquid Splenda, or a mix of Splenda and liquid SugarTwin. You could use powdered Splenda, but the fillers would increase the carb count.
2 tb vegetable oil
1 tb rum flavouring
another 1/2 cup sugar equivalent
1/4 cup Carbalose flour. If you don’t have Carbalose, you might just omit it…or add 1/4 cup almond meal.
1 1/4 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cloves
1 cup ground hazelnuts. I think you could also use almond meal/flour, but I thought the hazelnut meal was closer to the color/texture of the graham cracker crumbs in the original recipe.
1 oz grated unsweetened chocolate. I used Baker’s unsweetened the first time, but then checked the carb count, and the Lindt’s 85% was actually a bit lower.
1 cup chopped walnuts
Rum-flavored whipped cream (See below)

Heat oven to 350 F. Line bottoms of 2 round 8 or 9 inch cake pans with aluminum foil. Beat egg whites and the first “1/2 cup” of sweetener in a large bowl until stiff and glossy. I’ve always been told that a 1/2 tsp or so of cream of tarter helps stablilize the beaten eggs, so I do that. In a small bowl, beat the egg yolks, oil and rum flavoring until blended. Add the other “1/2 cup” of sweetener, the carbalose, baking powder, cinnamon and cloves. Beat on medium speed for 1 minute.

Fold the yolk mixture into the whites.Fold in the hazelnut meal, grated chocolate and the chopped walnuts. Be gentle with all this folding, you want the “fluff” of the beaten whites to survive as much as possible, for a light, high cake.

Pour into the pans and bake about 30 minutes, until the tops spring back when touched lightly. Invert the pans, either on a wire rack or on the edges of extra pans. Cool completely. Turn out the cakes, and peel off the foil. Split the cakes to make 4 layers. Fill the layers and frost the top and sides with the rum-flavored cream. Garnish with a bit more grated or shaved chocolate if desired.

Refrigerate at least 7 hours. Torte mellows and becomes more moist.


Beat 2 cups whipping cream, liquid sweetener to taste and 2 teaspoons rum flavor. (the rum flavor has a bit of underlying bitter taste, so I ended up using about another 1/2 cup equivalent of our liquid sweetener) Beat until nice and stiff, so it doesn’t “extrude” from between the layers.

I added up the carb counts of the ingredients…in some cases Fitday’s numbers were at variance with the package ingredients, and nobody seemed to agree on the carb content of whipping cream. But I got numbers of either 48 grams carbs or 53, for the entire cake. This is following Dr B’s recommendation of deducting HALF of the fiber grams. I think many lowcarb cookbooks think you can deduct ALL the fiber. So this is IMO a conservative number, and it works out to about 4 or 4.8 grams per a 1/12th slice.
We all enjoyed this and it was extremely easy on our bg’s…Dad, Karen and self all had very minimal rises. After a supper of carbalose pancakes and bacon, followed by a pretty big wodge of this cake, I went up from 4.2 to 4.9 (2 hours) and Karen from 4.3 to 4.9. Dad stayed virtually the same..6.5 to 6.6, with no pre-meal humalog.

Cheers, Bill

PS from Karen:

This is an absolutely delicious cake that can be served to anyone – diabetics or non-diabetics. Bill says it’s a bit of a nuisance to make, but Dad and I will be nagging him to make us another one soon. This would make a wonderful birthday cake.


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