Best Ricotta Nut Torte Recipes
RICOTTA NUT TORTE
This pretty layered Italian cake is called cassata. It takes some time to prepare this eye-catching dessert but it conveniently chills overnight.-Karen Albert, Prineville, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- For filling, in a small bowl, beat ricotta cheese and sugar until smooth; beat in vanilla. Fold in pecans and chocolate. Cover and refrigerate., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. , Pour into three waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Cut each cake in half. Place one bottom layer on a serving plate; spread with 1 cup filling. Repeat layers four times. Top with remaining cake. Cover and refrigerate overnight. , In a large bowl, beat cream until thickened. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over top and sides of cake. Garnish with hazelnuts and chocolate curls if desired. Refrigerate leftovers.
Nutrition Facts : Calories 836 calories, Fat 47g fat (21g saturated fat), Cholesterol 143mg cholesterol, Sodium 424mg sodium, Carbohydrate 92g carbohydrate (69g sugars, Fiber 2g fiber), Protein 16g protein.
MAKEOVER RICOTTA NUT TORTE
Looking for a special, lightened-up treat? Lots of thin layers and a luscious frosting make this cake a winner that's sure to draw plenty of oohs and aahs. -Suzanne Runtz, Mount Pleasant, South Carolina
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Line three 8-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside., For filling, in a small bowl, beat ricotta cheese and sugar until smooth; beat in vanilla. Fold in pecans and grated chocolate. Cover and chill., Meanwhile, in a large bowl, beat shortening and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla until well blended. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1 cup filling. Repeat layers four times. Top with remaining cake layer., Spread whipped topping over top and sides of cake. Garnish with hazelnuts and shaved chocolate if desired. Chill until serving. Refrigerate leftovers.
Nutrition Facts : Calories 372 calories, Fat 12g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 281mg sodium, Carbohydrate 57g carbohydrate (39g sugars, Fiber 1g fiber), Protein 9g protein.
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