INGREDIENTS

INSTRUCTIONS

One 9 by 2-inch deep cake pan, buttered. Set a rack in the lowest
level of the oven and preheat to 350 degrees.  For the Pasta Frolla,
mix all dry ingredients together in a bowl. Rub  butter in finely and
stir in beaten eggs. Press dough together, wrap  in plastic and
refrigerate until firm.  For the Ricotta Filling, beat ricotta by hand
until smooth. Stir in  sugar, then eggs, one at a time. Stir in
remaining ingredients,  reserving half the cinnamon for the top of the
Torta, being careful  not to overmix.  To assemble, cut off 1/3 of the
Pasta Frolla and reserve it. Roll the  2/3 of the dough into a 16-inch
disk and line a buttered and  paper-lined 9-inch cake pan with it.
Allow the dough to hang over the  edge of the mold. Pour in the Ricotta
Filling and sprinkle it with  the remaining 1/2 teaspoon cinnamon.
Roll the remaining 1/3 of the dough into a rectangle and cut it into
10 1-inch wide strips. Paint the strips with beaten egg. Moisten the
rim of the dough on the pan with the beaten egg, and adhere 5 strips
in each direction, forming a diagonal lattice. Trim away any excess
dough even with the top of the pan and push the dough all around off
the top rim of the pan so that it is completely within the pan.  Bake
for about 45 minutes until light golden and puffed around the  edges.
Cool in the pan before unmolding.  Yield: one 9-inch cake, about 10
servings  Recipe by: Cooking Live Show #8973  Posted to MC-Recipe
Digest V1 #810 by "Angele and Jon Freeman"  <jfreeman@netusa1.net> on
Sep 26, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2960
Calories From Fat: 751
Total Fat: 84.9g
Cholesterol: 1326.9mg
Sodium: 2935.2mg
Potassium: 1675mg
Carbohydrates: 402.7g
Fiber: 8.1g
Sugar: 170.8g
Protein: 141.4g