There creamy pear and ricotta cake it is a very good dessert: Hazelnut sponge cake filled with an enveloping cream that will captivate you. Tastefully balanced flavors and textures make this ricotta and pear cake the perfect one dessert with whom to pamper friends for dinner but also one snack amazing.
Ingrediants
- 150 g of eggs (equal to 3 large or 4 medium-sized)
- 150 g of granulated sugar
- 100 g of flour 00
- 50 g of potato starch
- 1/2 vanilla bean
- 80 g hazelnuts (chopped with flour and starch)
for the sponge cake
- 500 g cow’s milk ricotta
- 200 g fresh cream
- 3 pears (Carmen variety)
- 150 g granulated sugar
- 1 small glass of rum
for the filling
How to prepare: Creamy pear and ricotta cake
The strength of the creamy pear and ricotta cake it is undoubtedly the very happy combination of flavors and textures that characterize it. Sponge cake at hazelnuts stuffed with a cream of ricotta cheese And cream enriched with soft pieces pear, a cloud of delicacy that conquers at the first bite.
With pears, which begin to take their place on the fruit counters in autumn, many delicious recipes can be made. Simple breakfast desserts, such as pear cake or very rich tarts such as pear tart with mabdorlata cream. Do not underestimate the delicious savory recipes such as Puff pastry with pears and fontina or Risotto with pears and taleggio.
Ricotta is also a very valuable resource in the kitchen, which lends itself to the reaction of infinite dishes. Among the many, delicious desserts with ricotta try the Ciambellone with ricotta and plum jam or try your hand at two pillars of southern pastry like the Sicilian Cannoli and the Neapolitan Pastiera.
OTHER DELICIOUS RECIPES: Cocoa tart with pears and cream cheese, Chocolate cake, pears and hazelnuts, Buckwheat cake with pears, Pear and cocoa cake very easy
Medium execution Preparation time 45 min Cooking time 1h and 20 min Resting place refrigerator Standing time 3h Servings 10
How to prepare: Creamy pear and ricotta cake
To make the creamy pear and ricotta cake, start preparing the sponge cake with the ingredients indicated here and following our basic recipe. Chop the hazelnuts and add them to the flour and starch after sifting them together.
Peel the pears and cut them into cubes. Cook them over medium heat with 30 grams of sugar, blend them with the rum and leave them on the stove until cooked. It will take about 20 minutes.
Once ready, transfer them to a colander to remove excess liquid.
Sift the ricotta into a large bowl, whip the cream and incorporate it. Add the pears and the remaining sugar and mix very gently.
Now whip up the cake. After cutting the sponge cake, which must have cooled completely, place the first disc on a serving plate, in a pastry circle. If you do not have a special circle, create one with parchment paper or aluminum foil as in the image. Pour the pear and ricotta based cream, level well and cover with the second disc of sponge cake. Press gently, making sure that the mixture does not come out of the edges.
Then transfer the cake to the refrigerator for 3 hours. After the rest time has elapsed, remove the circle and serve the creamy pear and ricotta cake with a sprinkling of icing sugar.
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