RICOTTA NUT TORTE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Ricotta Nut Torte image

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

2 cartons (15 ounces each) ricotta cheese
1-1/2 cups sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1 milk chocolate candy bar (7 ounces), grated
BATTER:
2/3 cup shortening
1-2/3 cups sugar
3 large eggs
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1-1/4 cups 2% milk
FROSTING:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Whole hazelnuts and chocolate curls, optional

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.

imane khadiri
imane_khadiri@yahoo.com

This was my first time making a ricotta nut torte and it was a disaster! The crust was too dry and the filling was too runny.


Malik Adrees Awan
awan.m33@hotmail.com

I've made this torte several times and it's always a hit. It's a great dessert for any occasion.


Gulsher Ali
a-g@gmail.com

This torte is a bit time-consuming to make, but it's worth it. The end result is a delicious and impressive dessert.


Umaimah Umair
umaimahumair@yahoo.com

I'm not a big fan of nuts, but I loved this torte. The ricotta filling was so creamy and flavorful that it made up for the nuts.


Toriann Newsome
t-n@yahoo.com

This torte is a great way to use up leftover ricotta cheese. I always have a container of ricotta in my fridge and this is a great way to use it up.


Adhikari Rajkumar
a-rajkumar47@yahoo.com

I love that this torte can be made with a variety of nuts. I used walnuts and pecans, but you could also use almonds, hazelnuts, or pistachios.


Ahlam Rayyan
rayyan@yahoo.com

This torte is a great make-ahead dessert. I made it the day before my party and it was even better the next day.


Upendra Basnet
b_u34@gmail.com

I made this torte for a special occasion and it was a showstopper! Everyone loved it.


ishan mirja
ishan-m97@yahoo.com

This was my first time making a ricotta nut torte and it turned out perfectly! The instructions were easy to follow and the torte was delicious.


George Stewart
g_s@aol.com

I've made this torte several times and it's always a hit. I love the combination of ricotta, nuts, and spices.


Eugenie Niwemugeni
e_n54@yahoo.com

This torte is a keeper! It's delicious, easy to make, and always a crowd-pleaser.


Sopa Epok
epok_sopa8@yahoo.com

I'm not a baker, but this recipe was easy to follow and the torte turned out great! It was a big hit with my family.


Keitha Cole
c_keitha@aol.com

This torte was so good! The ricotta nut filling was creamy and flavorful, and the crust was perfectly flaky.


John Blosser
j75@gmail.com

I made this torte for a potluck and it was a huge success! Everyone loved it. I will definitely be making this again.


Margaret Moore
m_margaret@hotmail.com

This was a delicious and easy-to-make dessert. I used a pre-made pie crust, which saved me time. The ricotta nut filling was creamy and flavorful.


Rehman javed
r_j43@gmail.com

I'm not a huge fan of ricotta, but I loved this torte! The nuts and spices balanced out the richness of the ricotta perfectly. I would definitely recommend this recipe.


Lalmeey Hossan
h72@hotmail.com

This ricotta nut torte was a hit at my dinner party! The combination of ricotta, nuts, and spices was divine, and the crust was perfectly flaky. I will definitely be making this again.