Ricotta and Pear Cake: A Divine Dessert for Special Occasions
This Ricotta and Pear Cake is a delightful dessert that blends the creamy richness of ricotta cheese with the sweet, fragrant taste of pears. The cake features a delicate balance of flavors, with the added crunch of hazelnuts and a luscious ricotta cream filling. Perfect for impressing guests during a special occasion or a cozy family gathering, this cake is sure to become a new favorite.
Ingredients & Nutritional Information
Cake Base:
| Ingredient | Quantity |
|---|---|
| Hazelnut flour | 138g |
| Eggs | 175g |
| Granulated sugar | 100g |
| Butter (melted) | 75g |
| All-purpose flour | 45g |
| Vanilla bean (split and seeded) | 1/3 of a pod |
| Chopped hazelnuts | To taste |
| Abate pears | 350g |
| Granulated sugar (for pears) | 50g |
| Lemon juice | 20g |
| Distilled pear liqueur | 20g |
Ricotta Filling:
| Ingredient | Quantity |
|---|---|
| Buffalo ricotta | 200g |
| Cow’s milk ricotta | 200g |
| Fresh heavy cream | 125g |
| Granulated sugar (for filling) | 92g |
| Gelatin sheets | 10g |
| Vanilla bean (split and seeded) | 1/3 of a pod |
| Abate pear (whole) | 1 |
| Granulated sugar (for pear) | 20g |
| Icing sugar | To taste |
Caramel Decoration:
| Ingredient | Quantity |
|---|---|
| Granulated sugar (for caramel) | 65g |
| Water | 100g |
| Distilled pear liqueur | 12g |
| Dark rum | 12g |
| Freshly squeezed lemon juice | 20g |
| Honey (preferably acacia) | 25g |
Instructions
Step 1: Prepare the Cake Base
-
Melt the Butter
Begin by melting 75g of butter over low heat. Once fully melted, remove from heat and allow it to cool to room temperature. -
Whisk the Eggs and Sugar
In a stand mixer or large bowl, combine the eggs with 100g of granulated sugar. Add the seeds from 1/3 of a vanilla pod and whisk at medium speed until the mixture is light and fluffy, and the sugar is fully dissolved. -
Mix the Dry Ingredients
On a piece of parchment paper, sift together 138g of hazelnut flour and 45g of all-purpose flour. Once sifted, gently fold these dry ingredients into the egg mixture in two stages, mixing carefully with a spatula from top to bottom to prevent deflation of the whipped eggs. -
Incorporate the Butter
Gradually pour in the melted butter, stirring carefully to incorporate it into the batter without overmixing. -
Shape the Cake Layers
Preheat the oven to 205°C (400°F), in static mode. Grease and flour two 22cm (8.5-inch) round cake pans. Using a piping bag, pipe the batter into each pan, starting from the center and working outward in a spiral pattern to cover the entire base evenly. -
Make the Hazelnut Biscuits
With any remaining batter, form small round discs on a baking sheet lined with parchment paper, spacing them a few centimeters apart. Sprinkle chopped hazelnuts on top and bake at 205°C (400°F) for 6 minutes, or until golden. -
Bake the Cake Layers
Bake the two cake layers for 13 minutes at 205°C (400°F). Once baked, allow them to cool completely on a wire rack.
Step 2: Prepare the Pears
-
Peel and Slice the Pears
Peel the pears using a vegetable peeler, and remove the cores. Cut the pears into small cubes and place them into a bowl. Set the peels aside for later use. -
Prepare the Pear Syrup
In a separate small saucepan, combine the pear peels, water, and 65g of sugar. Bring the mixture to a simmer until the sugar has dissolved. Remove from heat and allow it to cool. Once cooled, strain the syrup to remove any solids. -
Cook the Pear Cubes
In a large pan, heat a splash of extra virgin olive oil over medium heat. Add the pear cubes and sauté briefly, just enough to soften them slightly, ensuring they remain firm and not mushy. Once cooked, set the pears aside to cool and collect their juices. -
Flavor the Pears
Once the pears have cooled, add 20g of lemon juice and the pear liqueur to the warm pears, mixing well.
Step 3: Prepare the Ricotta Filling
-
Strain the Ricotta
Drain the buffalo and cow’s milk ricotta cheeses thoroughly to remove any excess liquid. You can do this by letting them sit in a fine mesh sieve or cheesecloth for several hours or overnight. -
Mix the Ricotta and Sugar
Once drained, place the ricotta in a large mixing bowl. Add the seeds of 1/3 of a vanilla pod and 80g of sugar. Use an electric whisk to beat the mixture until smooth and creamy. -
Prepare the Gelatin
Soak the gelatin sheets in cold water for a few minutes to soften. Then, gently melt the gelatin in a heatproof bowl set over a pot of simmering water (bain-marie) for about 5-6 minutes. -
Combine the Ricotta and Gelatin
Take a small portion of the ricotta mixture and stir in the melted gelatin to dissolve it thoroughly. Once combined, fold the gelatin mixture into the rest of the ricotta filling, ensuring it is evenly mixed. -
Whip the Cream
In a separate chilled bowl, pour the fresh cream and add the remaining 12g of sugar. Whip the cream to stiff peaks, making sure the cream is very cold to achieve the best texture. -
Combine the Ricotta and Whipped Cream
Gently fold the whipped cream into the ricotta mixture in two stages, using a spatula to avoid deflating the cream. Continue folding until smooth and well incorporated. Transfer the ricotta cream to a piping bag.
Step 4: Assemble the Cake
-
Soak the Cake Layers
Place the first cake layer on a serving platter and drizzle it with the prepared pear syrup. Use a piping bag to create a ring of ricotta cream around the edge of the cake, then fill the center with a layer of ricotta cream. Add a few of the sautéed pear cubes, followed by another ring of ricotta cream and a smooth, even layer of cream on top. -
Add the Second Cake Layer
Carefully place the second cake layer on top, pressing gently to ensure a secure fit. Soak it with more pear syrup, and then cover with the remaining ricotta cream. Smooth out the top for a clean finish.
Step 5: Caramel Decoration
-
Make the Caramel
In a saucepan, heat the 65g of sugar and water over medium heat, stirring constantly until it begins to caramelize. Add 12g of pear liqueur, 12g of rum, and a few drops of freshly squeezed lemon juice. Continue cooking until the caramel turns a golden-brown color. -
Create Caramel Decorations
Take a piece of crumpled parchment paper and pour some of the caramel onto it. Let it cool for a minute or two, then use it to create decorative shards by breaking it into thin, jagged pieces. These will be used to decorate the top of the cake. -
Chill the Cake
Refrigerate the cake for about 4 hours to allow it to set and develop the perfect texture.
Step 6: Final Touches and Serving
-
Remove the Acetate Ring
To remove the acetate ring, gently warm it with a blow dryer on the outside to loosen it, then carefully peel it away from the cake. The cake should come away from the acetate smoothly, revealing its beautiful layers. -
Decorate the Cake
Dust the top of the cake with powdered sugar. Place the whole pear (coated in sugar) in the center of the cake and add the caramel decorations around the perimeter. Lastly, arrange the hazelnut biscuits around the edge to complete the look. -
Serve
Slice the cake into generous portions, making sure each piece has a balance of the soft ricotta cream, pear chunks, and caramelized decorations. This Ricotta and Pear Cake is now ready to be served, offering a perfect blend of textures and flavors that will delight your guests.
Enjoy this luxurious and refined dessert, ideal for any special occasion, and treat yourself to a taste of Italy with this elegant cake that showcases the beauty of simple, quality ingredients.
