Instructions: Heat oven to 350 degrees. In a large bowl, whisk egg yolks and sugar substitute until creamy. Mix in nuts and orange rind.

With an electric mixer, beat egg whites until stiff peaks form. Fold one third of the whites into nut batter, then fold in the remainder. Transfer batter to a 9-inch springform pan. Bake 35 minutes until cake springs back when lightly touched in center. Cool in pan on a rack 30 minutes. Release cake and cool completely.

Puree raspberries in a food processor or blender. Press through a sieve to remove seeds. Sweeten puree to taste with sugar substitute. Serve with cake.

This recipe yields 10 servings.

Comments: You may substitute almonds or walnuts for the hazelnuts in this torte. For greatest volume, bring egg whites to room temperature before beating.

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