Made with Perfect Sweet™ 100% Natural Xylitol

Torte Ingredients:
6 eggs – separated
30g Perfect Sweet™
70g Perfect Sweet™
250g ground hazelnuts
2 handfuls of macadamia nuts (optional)

Filling Ingredients:
300ml whipping cream
A little Port Wine and a handful of hazelnuts
Or
A little Perfect Sweet™ and a handful of hazelnuts

Torte Method:
Preheat oven to 180oC.
Beat egg whites and slowly add 30g
Perfect Sweet™ until egg white is stiff.
Beat yolks with a little water and 70g Perfect Sweet™ until creamy.
Fold in hazelnuts, optional macadamia nuts and the egg whites.
Bake in either:
A) 12 muffin tins for between 12 and 18 minutes
or
B) in two batches in round cake tins for about
20 minutes to make a torte.
Allow to cool.

Filling Method:
Whip the cream with your choice of either port wine & hazelnuts or Perfect Sweet™ & hazelnuts. Put most of the filling between the two layers and use the rest to decorate the outside of the cake.

Note:
Quantities are approximate so experiment a little with the amounts of Perfect Sweet™ and nuts. Also with baking times.