EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
Looking for a special birthday cake? Then you have to try the cake with ricotta and pears, typical of the Amalfi coast.
A soft cream in the middle of two circles of crispy pasta… I leave you to comment when you have tried to do it.
RICOTTA AND PEAR PIE
Ingredients for 4 people: 4 eggs – 140 grams of sugar – 40 grams of powdered sugar – 140 grams of almond flour – 30 grams of butter – 60 grams of flour 00. Ingredients for the filling: 150 grams of sheep’s ricotta – 100 grams of cottage cheese basket – 75 grams of sugar – 250 ml of cream for desserts – 350 grams of pears – 1 tablespoon of lemon juice – 1 tablespoon of powdered sugar – 1 knob of butter – powdered sugar to cover the cake
Peel and clean the pears and cut into small pieces, put them in a saucepan together with a knob of butter, a spoonful of sugar and a spoonful of lemon juice.
Cook the pears with a lid for about 15 minutes, stirring occasionally. As soon as they have softened, turn off the flame and let them cool.
In a bowl, cream the ricotta cheese with sugar.
Add the chilled pears and stir.
Finally add the whipped cream and mix gently with a wooden spoon. Put the ricotta cream and pears in the fridge to cool.
Now start preparing the almond biscuits:
Separate the egg yolks from the egg whites. Whip 3 egg whites and when they are firm, add a tablespoon of powdered sugar.
In another bowl, whip the egg yolks and 1 egg white with sugar, until foamy.
Now add almond flour and the regular flour slowly.
Add also the melted butter and continue to whip until you get a smooth and homogeneous mixture.
Finally add the egg whites (previously whipped).
Stir with a wooden spoon, stirring gently until you get a fluid.
Grease and flour the molds and pour half of the biscuit dough into each and cook at 200 º C for 10 minutes in the oven (preheated).
You will have 2 discs of biscuit dough that you will let cool.
Now assemble the ricotta and pear cake…
Place a biscuit on the base of a hinged mold and pour over its surface the ricotta and pear cream.
Level the cream as much as possible.
Now cover with the second disc of biscuit dough and apply a small pressure on the surface to ensure that the filling is the same height all over.
Put the cake in the fridge for 2 hours.
Prepare some caramelized pears, putting them in a pan with sugar.
Remove the ricotta and pear cake from the mold, sprinkle with icing sugar, decorate with slices of caramelized pear, put on a serving plate and serve.
Enjoy your meal!