Torta Di Pasqua Al Formaggio Recipe
Italian Ricotta Torta is a much lighter cheese cake then the traditional NY cheese cake. It is a traditional Italian Easter dessert.
http:turosdolci.wordpress.com
Ingredients
- Dough Ingredients
- 4 1/2 cups all purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 3/4 cups solid vegetable shortening
- 1 egg, mixed with 2 tablespoons cold water
- Additional cold water to mix the dough, if needed
- Filling
- 2 pounds whole milk ricotta
- 12 eggs
- 3/4 cup sugar
- 1 lemon, zest only
- 2 tablespoons lemon juice
- Other things needed
- 1 9â x 13â baking dish
Directions
- DOUGH
- Mix the dough ingredients and roll the dough into a 9â x 13â rectangle. Reserve 1/4th of the dough to make lattice strips to go on the top of the torta. This step is optional. Place it in a baking dish, fitting it so that it covers the bottom and sides of the pan. Trim the edges so that are the same size as your baking dish.
- LATTICE (optional)
- Cut the strips about 1â wide the width of the baking dish with a fluted cookie cutter. Lay one set of strips about 4â apart on the diagonal over the filling. Make another set of strips layering them over the first layer in the opposite direction. Cut the edges so that they fit against the sides of the pan.
- FILLING
- Mix all the ingredients for the filling beating in one egg at a time.
- BAKE
- Pour the mixture into the shell and place it in a 350º F oven for 1 hour or until done. Stick a toothpick into the middle; it should come out clean. Let it cool and place it in the refrigerator.
- TOPPING
- Cut the torta into squares. Serve fresh strawberries, or other toppings of your choice can be served on the side. You can also make a berry syrup pureeing berries in your blender. Strain the berries to remove all the seeds. Add a few teaspoons of liquor and sugar to taste depending on how sweet the berries are. The syrup can be poured on the bottom of the plate; place the slice of cake on top. You can also sprinkle the syrup over the top.
Useful Links
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 12 servings | |
| Calories 569 | |
| Calories from Fat 247 | 43% |
| Total Fat 27.93g | 35% |
| Saturated Fat 10.83g | 43% |
| Trans Fat 4.28g | |
| Cholesterol 240mg | 80% |
| Sodium 333mg | 14% |
| Potassium 202mg | 6% |
| Total Carbs 60.31g | 16% |
| Dietary Fiber 1.4g | 5% |
| Sugars 21.4g | 14% |
| Protein 19.5g | 31% |
