Ricotta and Pears Cake | Best Authentic Italian Recipe
The Ricotta and Pear Cake (Torta Ricotta e Pere) is a cold cake prepared with two layers of biscuit. Discover the recipe for this refined Italian dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pizzacappuccino.com.
Cooking tools:
- Springform pan
- Food processor
- Stand mixer
- Fine-mesh sieve
- Sifter
- Cooling rack
- Offset spatula
- Kitchen scale
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Hand mixer
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Paring knife
- Grater
- Spatula
- Refrigerator
- Serving platter
- Plastic wrap
Ingredients
- 00 flour: 1.06 oz (30 gr)
- Sugar: 2.47 oz (70 gr)
- Toasted hazelnuts: 3.53 oz (100 gr)
- Eggs: 4
- Butter: 1.76 oz (50 grams)
- Salt: 1 pinch
- Baking powder: 0.14 oz (4 gr) or 1/2 tsp
- Ricotta: 14.11 oz (400 gr)
- Fresh whipping cream: 14.11 oz (400 gr)
- Sugar: 3.53 oz (100 gr)
- Kaiser pears: 3 cut into cubes + 1 cut into slices to decorate
- Lemon: 1/2 (the juice)
- Butter: 1.06 oz (30 gr)
- Icing sugar: to decorate
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