Ricotta Hazelnut Pear Saffron Cake
When I ran my bakery, this was a favorite among my clients—a refined take on the classic Italian pear and ricotta dessert. The natural sweetness of pear pe...
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Cooking tools:
- Blender
- Cake pan
- Stand mixer
- Cooling rack
- Oven
- Stove
- Pot
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Peeler
- Chef's knife
- Cutting board
- Measuring cup
- Refrigerator
- Plate
Ingredients
- 125 g Hazelnut Flour (1 ¼ Cups)
- 150 g Egg Whites (5 Large Egg Whites)
- 125 g Sugar (½ Cup + 2 Tbsp)
- 2 g Salt (¼ Tsp)
- 250 g Ricotta (1 Cup)
- 220 mL Milk (Scant 1 Cup)
- 4 Gelatin Sheets
- 50 g Sugar (¼ Cup)
- 180 mL Cream (¾ Cup)
- 3 Egg Yolks
- 4-5 Pears, Peeled
- 50 g Brown Sugar (¼ Cup)
- ¼ Tsp Saffron Threads (or Ground Saffron)
- 300 mL Water (1 ¼ Cups)
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