Wine and Riccotta Torte


  • 130 gr butter (soft)

  • 130 gr icing sugar

  • 1 teaspoon vanilla sugar

  • grated lemon skin

  • 4 eggs

  • 3 soup spoon of milk

  • 170 gr strained flour

  • 200 gr icing sugar

  • Soft butter and bread 
    crumbs for baking tin


  • 250 mil treminer Riesling wine

  • 40 gr gelatin powder

  • 250 gr fresh riccotta cheese

  • 80 gr icing sugar

  • 2 teaspoons vanilla sugar

  • 500 gr white and black grapes mix

  • 250 mil thickening cream

  • grated almonds for dusting

  • Preheat the oven to 180 C. Take two cake tins without the bottom part. Place them on backing tray, on top of greased paper, lift excess paper to outside the tins.

  • Inside part of the rings spread with butter and dust with bread crumbs.

  • Separate yolks from white, smooth ly beat butter with sugar, vanilla sugar and lemon rind. Slowly keep adding one egg yolk at the time, add flour and milk, mix well. Divide mix ture evenly and pour to both tins

  • Beat egg white until hard, slowly adding sugar, evenly add egg white to mixture in the tins and smooth over.

  • Bake the mixture for 25 minutes. remove from oven, let cool, remove the paper. Cut mashed grapes in half (buy seedless grapes if possible). Dissolve gelatin in warm wine, leave to cool down, add riccotta, sugar and vanilla sugar

  • Thicken the cream and add to the mixture together with grapes. Return one baked base to the tin lined with greased paper, add half filling, spread evenly, sit second baked base, which you cut in half and add the rest of the filling. Sit other half of base, place torte into refriger ator for 1-2 hours. Remove the tin ring and paper, spread same cream around the torte, dust with minced almonds and decorate top with cream and grapes.

Recipe by Dennis Valcich, Australia. As seen in Maestral, March 1999, p. 27

Other Recipes by Dennis:

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