Ricotta and pear cake recipe

Ricotta and Pear Cake recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Ricotta and pear cake recipe, recipe Rating: 4.6
Number of votes:96 

Ingredients

	For the Base:
350 g	flour
100 g	butter
100 g	sugar
2 medium	eggs
	For the Cream Filling:
800 g	ricotta cheese
400 ml	whipping cream
250 g	sugar
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

Instructions

Making 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.

The Pear(s):
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.

Preparation time:
ca. 45 min
Grade of difficulty:
tricky
Calories per portion:
n/a