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RICOTTA AND PEARS CAKE

Parthenopean speciality that combines the unmistakable or Ricotta and pears. Fanciful, but genuine. The dessert we are proposing you is a mix of originality and tradition able to conquer even the most sophisticated palate

10 people
120 min.
calories
medium

If you have time prepare the sponge cake discs the day before and keep it in the fridge in a plastic bag. They will be more practical to use and you will be able to manage better your work.

The choice of the Kaiser pears is derived from the particular consistency of their pulp, finely grained and very juicy, suited for this kind of cake.


Try to match your Ricotta and Pears Cake to an Italian wine as the “Moscato d’Asti”, with its pear notes that will be well combined with its taste.

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ingredients

For the sponge cake:

120 g of Sugar

120 g of Softened Butter

120 g of Hazelnuts

50 g of Flour

100 g of Albumen (3 eggs)

For the filling and the cake decoration:

500 g of Whipping Cream

200 g of Sugar

300 g of Elda Ricotta

1/2 Lemon

4 Kaiser Pears

For the syrup:

100 ml of Water

100 g of Sugar

½ Lemon

PREPARING THE SPONGE CAKE
PREPARING THE FILLING
COMPOSING THE CAKE
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