Ricotta Nut Torte Recipe

Name: Ricotta Nut Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 2 cups heavy whipping cream; 1/4 cup confectioners' sugar; 1/2 teaspoon vanilla extract; Whole hazelnuts and chocolate curls, optional

Servings: persons

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
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
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Whole hazelnuts and chocolate curls, optional

1
For filling, in a small bowl, beat ricotta cheese and sugar until smooth; beat in vanilla. Fold in pecans and chocolate. Cover and refrigerate.
2
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.
3
Pour into three waxed paper-lined 9-in. round baking pans. Bake at 350u00b0 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.
4
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.
5
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.

1493

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cartons (15 ounces each) ricotta cheese, 1-1/2 cups sugar, 1 teaspoon vanilla extract, 1 cup chopped pecans, and more.

Yes, Ricotta Nut Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta Nut Torte

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