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.
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imane khadiri
[email protected]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
[email protected]I've made this torte several times and it's always a hit. It's a great dessert for any occasion.
Gulsher Ali
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]I made this torte for a special occasion and it was a showstopper! Everyone loved it.
ishan mirja
[email protected]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
[email protected]I've made this torte several times and it's always a hit. I love the combination of ricotta, nuts, and spices.
Eugenie Niwemugeni
[email protected]This torte is a keeper! It's delicious, easy to make, and always a crowd-pleaser.
Sopa Epok
[email protected]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
[email protected]This torte was so good! The ricotta nut filling was creamy and flavorful, and the crust was perfectly flaky.
John Blosser
[email protected]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
[email protected]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
[email protected]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
[email protected]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.