Saving at home – Ricotta and pear pie


Hi 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.

Let’s start:


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!

original recipe:


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