Pear and ricotta cake
You love baking and enjoy surprising your guests and family with all kinds of creations. In this case, you will be fascinated by the recipe we propose: Pear and Ricotta Cake
cooking time: 52 minutos
- For the cake:
- The zest of half a lemon
- 4 eggs Yeast powder bag medium
- 75 grams of sugar
- 50 grams of almond flour
- 50 grams of corn flour For the
- 100 grams of liquid cream
- 260 grams of ricotta, i.e. cottage cheese.
- 3 medium pears
- 1 teaspoon brown sugar
- 1 teaspoon butter
- 3 tablespoons of powdered sugar
Once you have gathered all these ingredients, follow the steps below:
Place the whisk on the robot and add the egg whites. Program at a speed of 3.5 / 3 minutes.
Set aside, remove the whisk and add the egg yolks and sugar to the mixing bowl. Program at a speed of 3 / 20 seconds.
Then add the two flours, lemon zest and yeast.
Let the robot run at a speed of 4 / 20 seconds.
Add the reserved egg white and mix everything with a spatula.
Pour the contents of the mixing bowl into a sponge cake pan in which you have placed baking paper.
Put it in the preheated oven and keep it there for 15 minutes at 180º.
After some time, unmold it and roll it up in a clean kitchen towel.
For the filling, put the butter in the pan and then add the peeled and chopped pears.
Add the brown sugar, stir well and let cool.
Put the whisk in the mixing bowl and add the cream and the ricotta.
Program at a speed of 3 / 1 minute.
Then add the powdered sugar and program at speed 3 / 40 seconds.
Then pour the already caramelized pears and program at speed 2 / reverse / 10 seconds.
Unroll the prepared sponge cake, spread it on the filling, roll it up again and put it in the freezer for at least 2 hours.