Ritz Torte Is a Dreamy Retro Dessert from Appalachia

1. Stage

Preheat the oven to 350°F. Lightly spray an 8x8-inch square pan with baking spray.

2. Stage

Crush the Ritz crackers: Place the crackers in a large zip-top bag and seal the bag. Use a rolling pin to crush the crackers until the largest pieces are about the size of a dime.

3. Stage

Toast the crackers and pecans: Spread the cracker crumbs and chopped pecans into an even layer on a baking sheet. Bake for 10 minutes, stirring halfway through so they toast evenly, until the cracker crumbs turn golden brown and everything smells buttery and nutty. Set the pan on a wire rack to cool while preparing the meringue.

4. Stage

Make the meringue: In a stand mixer fitted with the whisk attachment or a large bowl with a hand mixer, beat the egg whites on medium-high speed until frothy, about 1 minute. With the mixer running, gradually add the granulated sugar in a steady stream. Continue whipping the egg whites until thick, shiny, and bright white, about 4 minutes.  The meringue won’t form a peak on the whisk when lifted out of the bowl, but it should fall off in a thick ribbon. You should be able to form a figure-eight in the bowl without it breaking. If the meringue is too runny to form the figure-eight, continue beating the egg whites, checking the consistency every 30 seconds to 1 minute. 

5. Stage

Make the batter: Add the toasted pecans and cracker crumbs, baking powder, and vanilla extract and use a silicone spatula to gently fold the batter until the pecans and crumbs are evenly distributed.

6. Stage

Bake the meringue and cool: Pour the batter into the prepared pan and spread it into an even layer. Bake the torte until it is puffed, matte, and beginning to brown along the edges, about 30 minutes. Set the pan on a wire rack and allow the meringue to cool completely, at least 1 hour, before adding the whipped cream.

7. Stage

Make the whipped cream: Once the base has cooled to room temperature, make the whipped cream. In the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl with a hand mixer, whip the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form, about 1 to 2 minutes. The cream should thicken and when you pull the whisk out of the bowl, the peak should stand up.

8. Stage

Add the toppings and serve: Use a vegetable peeler to make chocolate shavings and collect them in a small bowl. Spread the whipped cream in a thick, even layer over the torte. You can decorate the top with swoops and swirls in the whipped cream if you like. Sprinkle the top with the chocolate shavings. Cut into squares and serve. For clean slices, chill the torte in the refrigerator for at least 1 hour before serving. Store leftover Ritz torte covered in the refrigerator for up to 4 days. Love the recipe? Leave us stars and a review below!