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Ritz Torte
0 Likes
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
180 minutes
Salty, crunchy, chewy Ritz torte with whipped cream topping, a regional delight from Appalachia, deserves nationwide acclaim.
Ingredients:
  • For the meringue base
  • 1 large sleeve Ritz crackers (about 30 crackers)
  • 1 cup (120g) chopped pecans
  • 3 large egg whites
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking powder
  • For the topping
  • 1 1/2 cups (360ml) heavy cream
  • 2 tablespoons powdered sugar
  • Milk chocolate bar, for chocolate shavings
Instructions:
  • Preheat your oven to 350°F and lightly coat an 8x8-inch square pan with baking spray.
  • Crush the Ritz crackers: Place them in a sealed zip-top bag and use a rolling pin to crush them until they are the size of a dime.
  • Spread the cracker crumbs and chopped pecans on a baking sheet and bake at 350°F for 10 minutes. Stir halfway through to ensure even toasting until golden brown and fragrant. Let cool on a wire rack before moving on to the meringue.
  • Prepare the meringue: Use a stand mixer with a whisk attachment or a hand mixer in a large bowl to beat egg whites on medium-high speed until frothy for about 1 minute. While the mixer is running, slowly pour in granulated sugar. Whip the egg whites until thick, shiny, and bright white for about 4 minutes. The meringue should fall off the whisk in a thick ribbon and be able to form a figure-eight in the bowl without breaking. If too runny, continue beating, checking every 30 seconds to 1 minute.
  • Prepare the batter by combining the toasted pecans, cracker crumbs, baking powder, and vanilla extract. Gently fold with a silicone spatula until evenly mixed.
  • After spreading the batter in the prepared pan, bake the torte for 30 minutes until it puffs up, turns matte, and lightly browns on the edges. Let the meringue cool completely on a wire rack for at least 1 hour before topping it with whipped cream.
  • Prepare the whipped cream: After the base has cooled, whip heavy cream, powdered sugar, and vanilla in a stand mixer or a large bowl with a hand mixer on medium-high speed until stiff peaks form, about 1 to 2 minutes. The whipped cream should be thick and form peaks that stand up when the whisk is lifted.
  • Garnish and serve your torte: Use a vegetable peeler to create chocolate shavings and place them in a small bowl. Spread a thick layer of whipped cream evenly over the torte, add decorative swoops and swirls if desired, then sprinkle the top with chocolate shavings. Cut into squares and serve. For neat slices, chill the torte in the refrigerator for at least 1 hour before serving. Store any remaining torte covered in the refrigerator for up to 4 days. If you enjoyed the recipe, please consider leaving a star rating and review below!

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