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Ricotta Nut Torte

 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
12 ServingsPrep: 35 min. Bake: 25 min. + chilling

Ingredients

  • 2 cartons (15 ounces each) ricotta cheese
  • 1-1/2 cups sugar
  • 1 teaspoon McCormick® Pure 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 eggs
  • 1-1/2 teaspoons McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • Whole hazelnuts and chocolate curls, optional

Directions

  • For filling, in a small bowl, beat ricotta cheese and sugar until
  • smooth; beat in vanilla. Fold in pecans and chocolate. Cover and

2 of 2

Ricotta Nut Torte (continued)

Directions (continued)

  • 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 near 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. Yield: 12 servings.
Nutritional Facts: 1 slice equals 836 calories, 47 g fat (21 g saturated fat), 143 mg cholesterol, 424 mg sodium, 92 g carbohydrate, 2 g fiber, 16 g protein.