Amalfi Pear and Ricotta Cake, a fantastic Dessert!

Amalfi Pear and Ricotta Cake

for the base/top
1/3 cup – 80g unsalted butter
1/2 cup – 100g granulated sugar
4 medium eggs
1 3/8 cup – 140g hazelnut flour
3/8 cup – 45g flour 00

for the filling
1 1/2 cup – 350 g pears (better if abate quality)
4 tsp – 10g cornstarch
juice of 1 lemon
1/2 tbsp – 7g EVO Oil
1/2 glass water
.65oz – 20ml pear brandy

for the syrup
1/3 cup – 65g granulated sugar
3.5oz – 100ml water
peel pears to taste
1 tsp – 1 g vanillin (better with vanilla pod)
.65oz – 20ml pear brandy
.65oz – 20ml rum

for the ricotta cream
1 tbsp – 10g gelatine
1 1/2 cup – 400g ricotta cheese
1/2 cup – 100g granulated sugar
4oz – 120l whipping cream
1 tsp – 1 g vanillin (better with vanilla pod)

icing sugar to taste

for the baking pan
butter to taste
flour to taste

For the base/top

Butter and flour two identical baking pans.

Melt the butter and let it cool. Meanwhile, in a large bowl, mount the eggs with the sugar until you get a frothy dough. In a small bowl, combine the sifted flour with the hazelnut flour, mix and add at different stages to the main dough, mixing with a spatula from bottom to top. Still stirring, combine the melted butter flush, being careful not to disassemble the mixture.
Divide the mixture into two identical round trays, and cook each base for 15 min at 392 ° F – 200 ° C.

for the filling

Peel the pears, remove the core and cut them into cubes. Combine cornstarch and lemon juice, and mix well. In a pan, add the oil and cook the pears for 2 minutes. Now add half a glass of water and the pear brandy, cook until the pears have no more liquid.

Meanwhile, soak a sheet of gelatin in plenty of water.

for the syrup

In a saucepan add the sugar to the water, add the peel of the pears, the pear brandy, the rum and the vanillin and bring to a boil, Let cool.

for the ricotta cream

In a large bowl, soften the ricotta, add the sugar and blend for a few minutes. Drain and melt the gelatine, pour it into a small bowl and add two tablespoons of the ricotta / sugar mixture, mixing with energy. Combine the gelatin with the ricotta mixture and mix carefully. Separately, whip the cream and add the vanillin. Add the whipped cream to the main mixture and mix with a spatula until a smooth and homogeneous cream is obtained.

assembling the cake

In a high-sided mold, begin to assemble the cake.

Place one of the two bases on the bottom, soak it with half the pear syrup. Now add half the ricotta cream, add the pears, and cover with the remaining ricotta cream. Place the other base of hazelnuts, soak it with the remaining wet, and put it in the freezer for at least 3 hours.

After the necessary time has elapsed, turn out the cake and sprinkle with icing sugar. Consume after leaving the cake at least 30 minutes at room temperature.

Leave a Reply

Your email address will not be published. Required fields are marked *