Ricotta and pear cake: DELICATE and EASY to make! 🍐🤍

Name: Ricotta and pear cake: DELICATE and EASY to make! 🍐🤍
Uploaded: 2024-08-25T15:00:00Z
Duration: PT274.200S
Channel: Food Inspiration

published on 25 August, 2024 at 17:00

INGREDIENTS

For the cakes:

150g hazelnut flour

60g all-purpose flour

110g sugar

90g melted butter

4 eggs

5g baking powder

For the filling:

310g chopped pears

A knob of butter

410ml fresh cream

360g sheep's ricotta

160g sugar (60+100)

20ml pear distillate

7g cornstarch

Juice of 1/2 lemon

Half a vanilla pod

METHOD

1. In a bowl, beat the eggs with the sugar until you get a frothy consistency.

2. Sift and add the all-purpose flour, hazelnut flour, and baking powder. Gently mix to combine all the ingredients well.

3. Divide the batter equally into two molds; we are using two 24cm molds, and bake them at 180°C for 15 minutes. You need to let them cool completely before removing them from the molds.

4. Meanwhile, in a bowl, dilute the cornstarch with the pear distillate.

5. In a large pot, cook the peeled and diced pears with sugar, lemon juice, and butter. You will see a syrup starting to form. At this point, add the diluted cornstarch. When the pears are softened, remove them from the heat.

6. Create the ricotta cream: In a bowl, whip the cream until it is nice and frothy.

7. Separately, work the ricotta with sugar and vanilla bean. Obtain a homogeneous mixture.

8. Gently fold the whipped cream into the ricotta mixture, stirring slowly to avoid deflating it.

Add the pears and mix to distribute them well.

9. You can now take the bases. Trim the excess by cutting two smaller circles; you can use a 22cm mold to help.

10. On the first base, spread the ricotta cream, leveling it well, then cover with the second layer.

11. This cake needs to be very cold and firm. Leave it in the freezer for an hour and then in the fridge for at least 6 hours.

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