Thursday, August 25, 2011

Ricotta cheese and pears cake

Ricotta cheese and pear cake is a refined and fresh flavoured dessert, suitable for summertime. It was first made in Amlafi, one of Campania most beautiful city, by a pastry chef named Salvatore De Riso, and it soon became the feather in the cap of the homonymous bakery, which is well known both at local and national level. The cake contains a refined filling made from ricotta freshness and pears delicate taste, all contained in a hazelnut biscuit.The one I’m proposing you today is a reworking of the original recipe, I hope you like it.Here's the recipe:


For the biscuit paste:
Eggs 2
Sugar 150 g (5.30 oz)
Butter 150 g (5.30 oz)
Hazelnuts 150 g (5.30 oz)
Superfine flour 150 g (5.30 oz)
Unsweetened cocoa powder 1 tbsp
Baking powder 1 teaspoon

For the filling:
Ricotta cheese 500 g (17.64 oz)
Icing sugar 200 g (7.06 oz)
Whipping cream 300 ml (10 fl oz)
Juice of 1/2 lemon
Kaiser pears 4
 First of all, peel and cut the pears into small pieces, squeeze the lemon over them, pour everything in a saucepan (photo 1) and cook for about 1 hour, then let them cool down (2) (they must be very cold otherwise the filling won’t be stiff anymore).
  Prepare the biscuit paste: Finely chop the hazelnuts (you must obtain a fine flour) (3). Meanwhile, beat the eggs with the sugar (4), add the soft butter, then the hazelnut flour, in the end add the superfine flour sifted with the baking powder and cocoa powder (5).
 Divide the mixture into 2 equal parts (6) and spread it into two same size baking tins (7)(if you have got only one baking tin you can bake one at a time) and bake at 180°C (356°F) for 20 minutes. (photo 8-9)
PS: You can also try to bake the whole mixture and then divide it in half.
  Prepare the filling: Mix the ricotta cheese with the icing sugar (10), then mix in the cold pears (11) and the whipped cream (12) (keep a few tablespoons aside to decorate) mix well and make the cake:
 Put one biscuit paste disc in a round cake mould with the hinge at the side, pour over the ricotta and pears mixture (13), level it out (14), cover with the other biscuit paste disc (15) and gently press on it to make sure that the filling is well leveled. Put the cake in the fridge for at least 2 hours. 
After standing time, take the cake out of the mould, place it on a food platter (16), sprinkle it with icing sugar, decorate with strips of slightly melted Nutella and whipped cream tufts (17) and serve.
Bon appetit!


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