Best 2 Ricotta Nut Torte Recipes

Indulge in the symphony of flavors and textures with our Ricotta Nut Torte, a culinary masterpiece that blends the delicate sweetness of ricotta cheese with the nutty crunch of almonds and walnuts. This delightful torte is a symphony of flavors and textures, sure to tantalize your taste buds with every bite. Discover the secrets behind this exquisite dessert as we guide you through the step-by-step process of creating this delectable treat.

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

RICOTTA NUT TORTE

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

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
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.

MAKEOVER RICOTTA NUT TORTE

Makeover Ricotta Nut Torte image

Looking for a special, lightened-up treat? Lots of thin layers and a luscious frosting make this cake a winner that's sure to draw plenty of oohs and aahs. -Suzanne Runtz, Mount Pleasant, South Carolina

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 17

Ingredients

2 cartons (15 ounces each) reduced-fat ricotta cheese
1 cup sugar
1 teaspoon vanilla extract
1/3 cup chopped pecans, toasted
3 milk chocolate candy bars (1.55 ounces each), grated
BATTER:
1/4 cup shortening
1-1/4 cups sugar
2 eggs
1/2 cup unsweetened applesauce
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 fat-free milk
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Whole hazelnuts and shaved chocolate, optional

Steps:

Line three 8-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside., For filling, in a small bowl, beat ricotta cheese and sugar until smooth; beat in vanilla. Fold in pecans and grated chocolate. Cover and chill., Meanwhile, in a large bowl, beat shortening and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla until well blended. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Pour into prepared pans. Bake at 350° for 20-25 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 horizontally into two layers. Place bottom layer on a serving plate; spread with 1 cup filling. Repeat layers four times. Top with remaining cake layer., Spread whipped topping over top and sides of cake. Garnish with hazelnuts and shaved chocolate if desired. Chill until serving. Refrigerate leftovers.

Nutrition Facts : Calories 372 calories, Fat 12g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 281mg sodium, Carbohydrate 57g carbohydrate (39g sugars, Fiber 1g fiber), Protein 9g protein.

Tips:

For the best results, use high-quality ricotta cheese. Look for a brand that is creamy and smooth, with no lumps.
To toast the nuts, spread them in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 5-7 minutes, or until they are fragrant and lightly browned.
If you don't have time to make your own pastry crust, you can use a store-bought one. Just be sure to pre-bake it according to the package directions.
To make sure the torte is cooked through, insert a toothpick into the center. If it comes out clean, the torte is done.
Let the torte cool completely before serving. This will help it to set and make it easier to slice.

Conclusion:

This ricotta nut torte is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy ricotta filling is perfectly complemented by the crunchy nuts and the flaky pastry crust. Whether you are serving it to guests or enjoying it yourself, this torte is sure to be a hit.