Ricotta and pear cake recipe
Ricotta and Pear Cake recipeThis article was published by: Matthew
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♼ Featured image is generic and may not represent the (final) appearance of a dish.
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|For the Base:|
|For the Cream Filling:|
|800 g||ricotta cheese|
|400 ml||whipping cream|
|300 ml||water and some sugar|
|1||pear, or 1-2 cans with pears plus the fruit juice|
|you can also use 2-3 pears for a richer pear taste|
InstructionsMaking the Biscuit Base:
Mix together all the ingredients and put them into two round baking trays (springform). You can cut them by using the baking tray as a stencil.
Make some holes with a fork into the batter and bake them at 170°C for 20 minutes.
Peel and core the pear(s), cut it/them into small pieces and then cook it/them in the sugared water until tender, not more than 10 minutes. Leave to cool. Reserve the pear cooking juice!
Soften the gelatine in a glass of water and mix it with the pear cooking juice.
Making the Ricotta Cream:
In one bowl mix the ricotta with the sugar. In another bowl whip the cream. Then fold the cream into the ricotta mix with a spatula. Add the pears plus one glass of the pear cooking juice as well as the melted gelatine. Combine well with the spatula.
Assembling the Cake:
Brush on the remaining cooking juice on each of the two biscuits, taking care not to break them.
Put the first biscuit back into the round baking tray (springform). Pour the cream on evenly and cover with the other biscuit. Brush on a little bit of sugared water on top (softens the biscuit later when serving).
Put in the freezer for two hours. Before serving sprinkle powdered sugar on the top biscuit.
ca. 45 min
Grade of difficulty:
Calories per portion:
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Reference: Ricotta and pear cake recipe
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