Contributed to the echo by: Sue Sanna Heres the Ricotta Torta Recipe: recipe for 2 crust pie Beat eggs until light and add 1/2 t. salt and 1 c. Powdered sugar, adding one tablespoon at a time and continuing to beat uniterruptedly. This is best done in an electric blender. Add 3 T. cornstarch, beating until the mixture is smooth and thick. Force the ricotta cheese through a fine sieve. Combine with softened cream cheese and beat in 1/2 c. half and half, adding this cheese mixture to egg mixture while beating continuously. The success of this torta lies in the thorough beating. Flavor with 1 T. brandy or rum. Mix thoroughly, then fold in 1/2 c. chopped assorted candied fruit. Pour into pie shell. Cover with second pie pastry and flute. Bake in preheated oven for 1 hour. Turn off the heat and allow the cake to remain in the oven with the door closed for 3/4 of an hour. Let cool, but DO NOT REFRIGERATE before serving. Decorate the top with candied fruit, and powdered sugar.
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|Serving Size: 1 Serving (1368g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3170 (84%)|
|Amt Per Serving||% DV|
|Total Fat 352.3g||470 %|
|Saturated Fat 193.2g||966 %|
|Monounsaturated Fat 92.6g|
|Polyunsanturated Fat 17g|
|Cholesterol 2118.7mg||652 %|
|Sodium 3485.3mg||120 %|
|Potassium 1848.3mg||49 %|
|Total Carbohydrate 59.7g||18 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 59.5g|
|Protein 105.4g||151 %|
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Calories per serving: 3778
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