Base Ingredients:
- 1 cup plus 1 tablespoon Carbalose
- 1/4 cup resistant wheat starch
- 1 teaspoon baking powder
- 1 tablespoon erythritol, granular
- 1 tablespoon PolyD
- 1 tablespoon isomalt
- 1/4 cup Splenda (or your favorite low carb granulated sweetener)
- 1/2 cup butter, cut up
- 1 egg
- 1/2 teaspoon almond extract
- 1/4 cup Jok n Al sugar free jam
Preparation Instructions:
Preheat oven to 325 degrees. Grease a 9 inch springform pan.
In a medium bowl, mix dry ingredients then cut in the butter with a pastry cutter or fork. Mix in egg and extract until smooth. Turn into springform pan and spread with spatula. Spread jam over the crust batter and cover with plastic wrap and refrigerate while making Top / Filling.
Top / Filling Ingredients:
- 1/2 cup butter, cut up
- 2 tablespoon erythritol, granular
- 2 tablespoons isomalt
- 1/4 cup Splenda (or your favorite low carb granulated sweetener)
- 2 tablespoon PolyD
- 1 cup almond flour
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 eggs
Preparation Instructions:
In a bowl, cream together butter and sweeteners. Stir in polyD, almond flour and extracts. Add eggs, one at a time, beating well after each egg. Remove base from refrigerator and spoon filling over jam. Bake 50 minutes or until top is golden and firm. Cool torte in pan.
Decorate top with a mixture of 2 tablespoons of Jok n Al sugar free jam with 2 tablespoons DaVinci Sugar Free Syrup.
The bottom layer turns out very crusty and the top layer is more like a buttery cake.
