This is a riff on an old Italian recipe—some sleuthing brought me to this recipe, which is common among Italian bakers, and is nothing more than a ricotta cheesecake mixture spooned over a yellow cake mix base, which creates a neat soft texture inside the delicate yellow cake. I've updated it to use a from-scratch cake and added Calvados (apple brandy) to flavor the ricotta layer.
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|Serving Size: 1 Serving (290g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 297 (52%)|
|Amt Per Serving||% DV|
|Total Fat 33g||44 %|
|Saturated Fat 15.1g||76 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 68mg||21 %|
|Sodium 14262mg||492 %|
|Potassium 250.2mg||7 %|
|Total Carbohydrate 55.3g||16 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 55.3g|
|Protein 10.3g||15 %|
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Calories per serving: 567
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