Viennese Flourless Nut Torte
This Yummy dessert is adapted from beans!

2 cups cooked navy beans rinsed and drained (2/3 cup dried navy or Great Northern beans, cooked and drained)

4 eggs, separated

1 cup sugar (or for a lower glycemic index, use ½ cup of fructose)

1 tbsp vanilla extract

3 tbsp dark rum, brandy, whiskey, or bourbon

1 ½ cups finely ground toasted skinless hazelnuts or almonds

½ cup naturally sweetened apricot jam (or flavor of your choice)

1/4 cup confectioners’ sugar for decoration

  1. Pass the cooled beans through a food mill or processor to make a smooth, thick paste.
  2. Preheat the oven to 350°F. Coat the inside of a 10 inch springform pan with butter.
  3. In a large bowl, beat the egg yolks with ½ cup sugar (or 1/4 cup fructose), vanilla, and rum until light and fluffy. Fold in the bean purée and ground nuts.
  4. In a medium bowl, beat the egg whites until soft peaks form. Gradually add the remaining ½ cup sugar (or ¼ cup fructose), beating between each addition, until the whites are firm and glossy and the meringue sticks to the side of the bowl.
  5. Fold one-third of the egg white mixture into the yolk mixture to lighten; then fold in the remaining egg whites in two parts. Pour the batter into the prepared pan. Bake for about 1 hour, or until the torte is set and has begun to shrink away from the side of the pan. Cool thoroughly in the pan at room temperature, preferably for at least 8 hours.
  6. To finish the torte, cut it horizontally into two even layers using a large serrated knife. Melt the jam in a small saucepan over low heat until warm and runny, but not hot. Spread the jam over the cut side of the bottom layer. Cover with the top layer, cut side down. Dust with the confectioners’ sugar and cut the cake into 10 pieces with a serrated knife.


Date Published: 09/15/2009 > Printer-friendly Version
10 Pieces