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.
See original recipe: https://food52.com/recipes/76...
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Serving Size: 1 Serving (290g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 567 | ||
Calories from Fat: 297 (52%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 567
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