Tart with frangipane and pear cream!
43 recipes
Ricotta cheese and pears cake
ingredients
servings
10
Brown sugar
2 spoons
Lemons
1 unit
White sugar
240 oz
Fresh cream
250 oz
Pears
300 oz
Sheep milk ricotta cheese
250 oz
Eggs
4 unit
Type 00 wheat flour
60 oz
Butter
60 oz
Icing sugar
40 oz
Hazelnuts
140 oz
Desserts from Italy - Campania
Ricotta cheese and pears cake
Ricotta cheese and pears cake
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Delicious and delicious cake
preparation
step 1
To make the ricotta and pear cake start from the stuffing, so that it can settle in the fridge while you prepare the base.
step 2
First cut the pears in small pieces and put them in a saucepan with two tablespoons of cane sugar and lemon juice.
step 3
Place everything on a low flame and let it bake until the pears are soft to the tasting, taking care to mix occasionally. Once the right texture is obtained, allow it to cool completely
step 4
Meanwhile, in a bowl, work the ricotta with 80gr of sugar. Then put the whipped cream together with the whips and add it to the ricotta and sugar cream.
step 5
Finally, add the chilled pears. Place your stuff in the fridge and let it cool.
step 6
Let's go now to prepare the base. First put the butter in a pan and let it melt on a low flame.
step 7
Meanwhile, put three egg yolks and a whole egg with 140gr of sugar, until you get a lighter and sparkling compound.
step 8
Finely chop the hazelnuts and add the mixture together with flour 00. Now add the chilled butter.
step 9
Finally, fit the three advanced albumen with the icing sugar and add them to the mixture by incorporating them with a bottom-up spatula to avoid disassembling them.
step 10
Now, for optimum cooking, divide the mixture into two 24cm molds and cook at 200 ° for about 10 minutes (as always do the stitch proof to make sure it is cooked).
step 11
If you want to cook your base in a single solution, leave it in the oven for at least 20 minutes, always doing the needle test to make sure the inside is not raw
step 12
(In this case it is likely that the edges and the surface will darken most).
step 13
Once the base is cooked, allow it to cool completely.
step 14
If you have baked the base in a single solution, divide it into two disks (I recommend, this process should only be done if it has cooled down). Place the first disc in a hinged wheel and pour over the filling
step 15
Close the ricotta cake and pears with the second disc, by pressing slightly (without exaggerating). If you are in a hurry, you can leave the cake in the fridge for about two hours
step 16
If you prepare it the day before, you can leave it for 4/5 hours and then pass it in the fridge. Once ready, extract it from the wheel, decorated with velvety sugar and taste it in all its goodness!
