Italian Pear and Ricotta Cake Recipe | Samsung Food App
In the original, a separate syrup was called for for brushing onto the cake. I left this out but I drizzled the extra syrup from the pears onto the sponge. He also uses the vanilla pod seeds directly...
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Ingredients
- 130 grams sugar
- 3 large eggs
- 180 grams whole, peeled hazelnuts (or hazelnut meal)
- 1/2 cup flour (or potato starch or cornstarch to make it gluten-free)
- 100 grams butter, melted and cooled
- Drizzle of extra-virgin olive oil
- 2 small pears, peeled, cored, and cubed
- 70 grams) sugar
- 1 vanilla pod, cut in half and seeds scraped
- Juice of half a lemon
- a splash of pear liqueur (or Kirsch or brandy), optiona
- 1/2 teaspoon cornstarch
- 500 grams cow's milk ricotta
- 200 grams) sugar
- 250 milliliters) cream, whipped to firm peaks
- Confectioners' sugar, for dusting
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