Ricotta Nut Torte

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

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.
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Ricotta CheeseRicotta Cheese
ChocolateChocolate
VanillaVanilla
PecansPecans
SugarSugar
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BowlBowl
2
In a large bowl, cream shortening and sugar until light and fluffy.
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ShorteningShortening
CreamCream
SugarSugar
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BowlBowl
3
Add eggs, one at a time, beating well after each addition. Beat in vanilla.
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VanillaVanilla
EggEgg
4
Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
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Baking PowderBaking Powder
All Purpose FlourAll Purpose Flour
MilkMilk
SaltSalt
5
Pour into three waxed paper-lined 9-in. round baking pans.
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Baking PanBaking Pan
6
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.
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ToothpicksToothpicks
OvenOven
7
Cut each cake in half.
8
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.
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SpreadSpread
9
In a large bowl, beat cream until thickened.
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CreamCream
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10
Add confectioners' sugar and vanilla; beat until stiff peaks form.
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Powdered SugarPowdered Sugar
VanillaVanilla
11
Spread over top and sides of cake.
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SpreadSpread
12
Garnish with hazelnuts and chocolate curls if desired. Refrigerate leftovers.
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Chocolate CurlsChocolate Curls
HazelnutsHazelnuts
DifficultyExpert
Ready In1 h
Servings12
Health Score4
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