Best 8 Italian Torte Recipes

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In the realm of culinary delights, few desserts evoke a sense of elegance and sophistication like the Italian torte. This exquisite confection, originating from the vibrant culinary heritage of Italy, has captured the hearts of dessert enthusiasts worldwide. With its intricate layers, delicate textures, and symphony of flavors, the Italian torte stands as a testament to the artistry and creativity of Italian pastry chefs. Whether served as a grand finale to a special meal or enjoyed as an afternoon treat with a cup of aromatic coffee, the Italian torte is a culinary treasure that promises to tantalize taste buds and transport you to the heart of Italy's culinary traditions.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN BRUNCH TORTE



Italian Brunch Torte image

We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. -Danny Diamond, Farmington Hills, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h50m

Yield 12 servings.

Number Of Ingredients 12

2 tubes (8 ounces each) refrigerated crescent rolls, divided
1 teaspoon olive oil
1 package (6 ounces) fresh baby spinach
1 cup sliced fresh mushrooms
7 large eggs, divided use
1 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1/8 teaspoon pepper
1/2 pound thinly sliced deli ham
1/2 pound thinly sliced hard salami
1/2 pound sliced provolone cheese
2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry

Steps:

  • Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

Nutrition Facts : Calories 403 calories, Fat 24g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 1360mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.

PLUM TORTE WITH PEELED ITALIAN PLUMS



Plum Torte with Peeled Italian Plums image

This recipe yields either 1 sheet cake or two 10-inch cakes. I always bake 2 and freeze one, but you can also just halve the ingredients if you only want one. If you peel Italian plums, they taste even better. If your plums are very ripe, the skins come off easily.

Provided by Marianne

Categories     Desserts     Cakes

Time 55m

Yield 20

Number Of Ingredients 11

9 tablespoons unsalted butter, softened
½ cup white sugar
2 tablespoons white sugar
1 tablespoon vanilla sugar
1 pinch salt
2 eggs
3 ¼ cups all-purpose flour
4 teaspoons baking powder
½ cup milk
2 pounds Italian plums - peeled, halved, and pitted
1 tablespoon confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch springform pans.
  • Cream butter in a large bowl with an electric mixer. Add 1/2 cup plus 2 tablespoons sugar, vanilla sugar, and salt; beat well to combine. Add eggs one at a time, mixing well after each addition.
  • Sift flour and baking powder together into a bowl. Mix into the batter in batches, alternating with milk; the batter will be quite thick. Spoon batter into the prepared pans. Place plums close together, cut-side down, over the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto serving plates or cooling racks. Dust with confectioners' sugar and let cool completely.

Nutrition Facts : Calories 178.5 calories, Carbohydrate 28.5 g, Cholesterol 30.6 mg, Fat 6.1 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 3.5 g, Sodium 115.1 mg, Sugar 11.5 g

ITALIAN TORTE



Italian Torte image

This is one of my favorite dessert recipes because it's easily and quickly prepared, yet it's very different and delicious, good for any occasion. It is sure to impress your guests as it has mine. -Theresa Stewart, New Oxford, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 4

1 cup ricotta cheese
3 tablespoons sugar
1/4 cup miniature chocolate chips
1 loaf (10-3/4 ounces) frozen pound cake, thawed

Steps:

  • In a small bowl, combine the ricotta cheese and sugar. Stir in chocolate chips. , Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the cheese mixture. Repeat layers. Top with the remaining cake layer. Cover and refrigerate until serving.

Nutrition Facts : Calories 310 calories, Fat 15g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 236mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 1g fiber), Protein 8g protein.

ITALIAN SUN-DRIED TOMATO, PROVOLONE AND PESTO TORTE



Italian Sun-Dried Tomato, Provolone and Pesto Torte image

My mother-in-law recently served this at our baby shower. It was a tremendous hit! Delicious flavors meld together to create a rich and creamy indulgence. Serve with toasted baguette, crackers, veggies, or whatever else you please. This looks so pretty on a serving plate - your guests won't want to touch it. But they'll be glad when they do - delish! Note: cooking time is chill time.

Provided by DanielsWife

Categories     Spreads

Time 4h20m

Yield 32 serving(s)

Number Of Ingredients 5

3 ounces sun-dried tomatoes
2 (8 ounce) packages cream cheese, softened
1 garlic clove, minced
9 slices provolone cheese
8 ounces pesto sauce

Steps:

  • Bring a small saucepan of water to a boil. Turn off the heat. Place sun-dried tomatoes in the water, and cover for 5 minutes. Drain, and finely chop.
  • In a medium bowl, mix cream cheese and garlic.
  • Line a medium bowl or loaf pan with a large piece of dampened cheese cloth. Layer with 1/3 of the provolone cheese. Spread with 1/2 of the cream cheese mixture. Pour in 1/2 of the pesto. Layer with 1/2 of the sun-dried tomatoes. Layer with 1/3 of the provolone cheese, remaining cream cheese mixture, remaining pesto, and remaining sun-dried tomatoes. Top with remaining provolone cheese.
  • Pull cheese cloth around the layered mixture and gently press into a bowl to mold and remove excess oil. Chill in the refrigerator for 3-4 hours. Remove cheese cloth and invert onto serving platter.
  • Garnish as desired with basil, sun-dried tomatoes, pine nuts, lemon wedges, olive oil, etc.
  • Enjoy!

ITALIAN BRUNCH TORTE RECIPE - (4.3/5)



Italian Brunch Torte Recipe - (4.3/5) image

Provided by Lulubelle

Number Of Ingredients 12

2 tubes (8 ounces each) refrigerated crescent rolls, divided
1 teaspoon olive oil
1 package (6 ounces) fresh baby spinach
1 cup fresh mushrooms, sliced
7 eggs
1 cup Parmesan cheese, grated
2 teaspoons Italian seasoning
1/8 teaspoon pepper
1/2 pound deli ham, thinly sliced
1/2 pound hard salami, thinly sliced
1/2 pound provolone cheese, sliced
2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry

Steps:

  • Preheat oven to 350°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap foil around pan. Unroll one tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake 10 to 15 minutes or until set. Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning and pepper. Layer crust with half of the ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over the top. Repeat layers; top with remaining egg mixture. On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough. Bake, uncovered, 1 to 1 1/4 hours or until a thermometer reads 160°F, covering loosely with foil if needed to prevent over-browning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

ITALIAN VEGETABLE TORTE



Italian Vegetable Torte image

Makes a nice summer appetizer, luncheon or light supper dish. Serve it with a lettuce salad and some crusty bread. This recipe is from The Food of Italy Cookbook. Prep time includes refrigeration

Provided by TishT

Categories     Lunch/Snacks

Time 4h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 lb asparagus
4 tablespoons olive oil
1 onion, chopped
1 zucchini, cut lengthwise and then finely sliced
2 cloves garlic, finely chopped or minced
1/4 lb spinach, stalks removed if necessary
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
3/4 cup parmesan cheese, grated
1 1/3 cups ricotta cheese
1 cup mascarpone cheese
4 eggs
sea salt
black pepper

Steps:

  • Preheat the oven to 375ºF.
  • Rub an 8" springform pan with butter and dust with about 1 Tbs of the Parmesan cheese.
  • Remove the woody ends of the asparagus (hold each spear at both ends and bend it gently- it will snap at its natural breaking point).
  • Peel off the outer layer of the stems.
  • Then cut the asparagus into 1" segments.
  • Cook the asparagus stems for 2 minutes in a saucepan of simmering water; then add the tips and cook for 1 minute.
  • Drain the asparagus and set aside.
  • Heat the olive oil to medium-low in a 10" frypan and cook the onion until soft.
  • Increase the heat to medium and add the zucchini.
  • Cook until the zucchini is soft and golden brown, stirring occasionally.
  • Then add the garlic and cook for more 1 minute.
  • Finally, add the spinach, mix it in, and cook until it is just wilted.
  • Take the frypan off the heat, add the asparagus and the basil, mix in, and season generously with sea salt and freshly ground black pepper.
  • Set aside to cool.
  • Mix together the ricotta, mascarpone, eggs, and 1/2 cup Parmesan.
  • Add the cheese and egg mixture to the cooled vegetables.
  • Mix well and taste for seasoning.
  • Grind some sea salt and black pepper to taste.
  • Spoon the mixture into the springform pan and scatter with the remaining Parmesan over the top.
  • Place in the oven on a baking sheet to catch any drips, and cook for 30 minutes.
  • The top should be light golden brown and the mixture still slightly wobbly in the center.
  • Let the torte cool for 30 minutes.
  • Then put it in the refrigerator for about 3 hours, until the torte has set.
  • Serve with a leaf salad.

Nutrition Facts : Calories 450.6, Fat 34.8, SaturatedFat 13.5, Cholesterol 269.7, Sodium 458.1, Carbohydrate 10.8, Fiber 2.2, Sugar 3.3, Protein 25.2

ITALIAN BRUNCH TORTE RECIPE - (4.5/5)



Italian Brunch Torte Recipe - (4.5/5) image

Provided by joanmarie

Number Of Ingredients 12

2 tubes (8 ounces each) refrigerated crescent rolls, divided
1 package (6 ounces) fresh baby spinach
1 cup sliced fresh mushrooms
1 teaspoon olive oil
7 eggs
1 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1/8 teaspoon pepper
1/2 pound thinly sliced deli ham
1/2 pound thinly sliced hard salami
1/2 pound sliced provolone cheese
2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Separate one tube crescent dough into eight triangles; press onto bottom of prepared pan. Bake at 350° for 10-15 minutes or until set. Meanwhile, in a large skillet over medium heat, cook spinach and mushrooms in oil until spinach is wilted. Place between two paper towels and blot to remove excess liquid. In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning and pepper. Layer prepared crust with half of the ham, salami, provolone cheese, red peppers, spinach mixture and egg mixture. Repeat layers. Separate remaining crescent dough; press triangles together to form a top crust. Place over casserole. Whisk remaining egg; brush over dough. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 160°. Cover loosely with foil if top browns too quickly. Carefully run a knife around edge of pan to loosen; remove sides of pan. Let stand for 20 minutes before slicing. Yield: 12 servings.

ITALIAN TORTE



Italian Torte image

This is a wonderful mix of pesto, sun-dried tomatoes and cream cheese formed into an attractive torte-like dome. You can't go wrong with this recipe.

Provided by ELAINE05

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 3h20m

Yield 32

Number Of Ingredients 5

3 ounces sun-dried tomatoes
2 (8 ounce) packages cream cheese, softened
1 clove garlic, minced
10 slices provolone cheese
8 ounces pesto

Steps:

  • Bring a small saucepan of water to boil. Turn off heat. Place sun-dried tomatoes in the water and cover for 5 minutes. Drain and finely chop.
  • In a medium bowl, mix cream cheese and garlic.
  • Line a medium bowl or loaf pan with a large piece of dampened cheese cloth. Layer with 1/3 of the provolone cheese. Spread with 1/2 the pesto. Pour in 1/2 the cream cheese and garlic mixture. Layer with 1/2 the sun-dried tomatoes. Layer with 1/3 provolone, remaining pesto, remaining cream cheese and garlic mixture and remaining sun-dried tomatoes. Top with remaining provolone cheese.
  • Pull cheese cloth around the layered mixture and gently press into a bowl to mold and remove excess oil. Chill in the refrigerator 3 to 4 hours. Remove cheese cloth and turn upside down onto a large dish to serve.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 2.5 g, Cholesterol 23.9 mg, Fat 10.7 g, Fiber 0.5 g, Protein 5.1 g, SaturatedFat 5.5 g, Sodium 231.5 mg, Sugar 1.1 g

Tips:

  • Choose the right pan: Use a springform pan to ensure the torte comes out cleanly. Make sure the pan is greased and floured to prevent sticking.
  • Preheat the oven: Always preheat the oven to the desired temperature before baking the torte. This helps to ensure even cooking.
  • Don't overmix the batter: Overmixing the batter can result in a tough torte. Mix just until the ingredients are combined.
  • Bake the torte until a toothpick inserted into the center comes out clean: Overbaking can dry out the torte. Use a toothpick to check for doneness.
  • Let the torte cool completely before serving: This allows the torte to set and makes it easier to slice.
  • Garnish the torte with fresh berries, whipped cream, or powdered sugar: This adds a touch of elegance and makes the torte more appealing.

Conclusion:

With careful preparation and attention to detail, you can create a delicious and impressive Italian torte that will be the star of any occasion. Whether you choose a classic recipe or something more modern, there is sure to be an Italian torte that will satisfy your sweet tooth. So, gather your ingredients, preheat your oven, and let the baking begin!

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