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
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.
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
4 Kaiser Pears
For the syrup:
100 ml of Water
100 g of Sugar
Take a bowl and mix softened butter (2 hours out of the fridge) with sugar, whipping the compound to have a cream;
Toast the hazelnuts baking them at 360 F° (180 °C), then chop them and mix with the flour;
To the “hazelnuts and flour compound” add the “butter and sugar compound” and the albumen (Not whipped) little by little, alternating them;
Verse the compound into two cake pans with 22 cm in diameter and bake at 340 °F (170 °C) for 20 minutes. If it is possible, use a ventilated oven. They will result golden;
Take the cake pans from the oven and let them cool down.
Mix and whip the cream with sugar, Elda Ricotta and half a lemon juice;
Cut into little cubes 2 pears and cook them about 30 minutes (Until they will become tender) in a syrup made with water, sugar and half a lemon juice;
Mash the compound you have obtained.
Insert one of the two sponge cake discs inside an opening mold (22 cm in diameter);
Cover the sponge cake disc with the cream and spread the mash on;
Pose the second sponge cake disc on and leave the cake rest in the fridge for at least 2 hours;
Remove the opening mold and dust with abundant powdered sugar;
Boil the leaving 2 pears in a syrup made with water, sugar and half a lemon juice, as you have done before. Cut into many slices and lay them in the center of the cake;
You can keep the cake in the fridge for at least 2 days.