Recipe Ricotta Cheese And Pears Cake

Ingredients:

For the cookie dough: 200 grams of toasted and chopped hazelnuts, 200 grams of sugar, 200 grams of butter, 60 grams of flour, 2 eggs, 2 tablespoons of bitter cocoa. For the filling: 300 grams of sheep's milk ricotta, 200 grams of whipping cream, 3 pears, 75 grams of icing sugar, a little lemon juice. To decorate: 30 grams of chocolate, a little icing sugar

Doses for: 8 persone realization time: 45 minutes

Recipe:

In a large bowl, add the hazelnuts and sugar. Mix. Add the eggs and mix again. Then add the softened butter, flour and cocoa. Mix and help yourself with electric whips to obtain a homogeneous mixture. Grease two equal molds with butter, line the bottom with parchment paper and pour half the dough in each mold. Level with a spoon and bake at 180 degrees for 20 minutes. Meanwhile, cut the pears in half, remove the core and peel them. Slice half a pear and cut the other into cubes. Cook them in a pan with sugar, lemon and water. Meanwhile, sieve the ricotta with the help of a sieve and mount it with the eggs and the icing sugar. In a separate bowl, whip the cream until stiff. Gently incorporate the cream into the other ricotta-based mixture. Once the pears are cooked, transfer the slices onto a baking sheet lined with parchment paper and bake at 180 degrees for 10 minutes. Take the two cakes out of the oven and place a disk on the bottom of a cake pan. Distribute the pears cooked in cubes and the mixture of cream and ricotta. Level with a spatula before covering with the second disk. Put in the fridge to solidify. Before serving, decorate with icing sugar, striped pears baked in the oven and a chocolate melt in a bain-marie with sugar.

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