Ricotta Nut Torte
For $1.34 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 687 calories, 14g of protein, and 49g of fat. This recipe serves 12. A mixture of confectioners' sugar, hazelnuts and chocolate curls, milk, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour.
Instructions
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 near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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.