https://www.copymethat.com/r/fWwsxEH3c/italian-pear-and-ricotta-cake/
21807453
hDKPLTV
fWwsxEH3c
2024-04-29 15:13:07
Italian Pear and Ricotta Cake
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Ingredients
- subheading: For the hazelnut sponge:
- ⅔ cup (130 grams) sugar
- 3 large eggs
- 6 ½ ounces (180 grams) whole, peeled hazelnuts (or hazelnut meal)
- ½ cup flour (or potato starch or cornstarch to make it gluten-free)
- 3 ½ ounces (just under ½ cup or 100 grams) butter, melted and cooled
- subheading: For the pear and ricotta filling:
- Drizzle of extra-virgin olive oil
- 2 small pears, peeled, cored, and cubed
- ⅓ cup (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), optional
- ½ teaspoon cornstarch
- 1 pound (500 grams) cow's milk ricotta
- 1 cup (200 grams) sugar
- 1 cup (250 milliliters) cream, whipped to firm peaks
- Confectioners' sugar, for dusting
Steps
Directions at food52.com
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