Imagine a fluffy cake with curd, pears and hazelnuts. Then go to the kitchen! Because we have a recipe for you; Amalfi Pear & Ricotta Cake!
Amalfi Pear and Ricotta Cake
Imagine a fluffy cake with curd, pears and hazelnuts. Then go to the kitchen! Because we have a recipe for you; Amalfi Pear and Ricotta Cake!
Original name of Amalfi Pear and Ricotta Cake is Torta Ricotta e Pere in Italy. Amalfi Pear and Ricotta Cake is a blend of tastes and creativity from the Amalfi coast by Sal De Riso. An excellent dessert that has been revitalized and duplicated by everyone because of its success. This recipe is a version that doesn't claim to be identical to the original, but it does allow you to make an amazing dessert at home.
Amalfi Pear and Ricotta Cake is a cold cake with a ricotta and pear heart that's excellent for dessert after a meal, a birthday, or a get-together with friends. Check your ingredients at home, complete the missing ones and review our recipe supported with images. Then share your opinions with us.
Amalfi Pear and Ricotta Cake Ingredients
Instructions
Preheat the oven to 180 °C /350 °F and grease an 8 inch springform pan.
Beat the eggs with sugar for at least 5-6 minutes until light yellow.
Put the hazelnuts in the food processor and run it until it turns into flour.
Add flour and hazelnut flour and mix gently. If you want to make it gluten-free, add the same amount of starch instead of flour. Add the warmed butter and take the cake dough into the springform pan. Be sure to use a springform pan and bake for 25-28 minutes until the top is lightly browned.
In the meantime, beat the curd with sugar, if it is difficult to become creamy, you can add a little hot water. In another bowl, whisk the cold cream, let it rise well. Mix the curd and cream gently and put it in the refrigerator.
Peel the pears and chop them coarsely. Put it in a pan with olive oil and sugar and saute on medium/low heat by stirring constantly. Let it release its water during this time. At the end of 4-5 minutes, add vanilla and starch. Mix for another 1-2 minutes. Set aside to cool.
In the meantime, it is enough to boil the pear peels with water and sugar for 10 minutes for sherbet.
Cut the cake in half.
Put the cake base in the springform pan first, then the syrup, cream, pear and again the cake.
Spread the syrup on top. Let it stay in the refrigerator for 3-4 hours with its pan. Sprinkle powdered sugar on top after taking it out of the fridge.
Then slice and it's ready to serve!
Ingredients
Directions
Preheat the oven to 180 °C /350 °F and grease an 8 inch springform pan.
Beat the eggs with sugar for at least 5-6 minutes until light yellow.
Put the hazelnuts in the food processor and run it until it turns into flour.
Add flour and hazelnut flour and mix gently. If you want to make it gluten-free, add the same amount of starch instead of flour. Add the warmed butter and take the cake dough into the springform pan. Be sure to use a springform pan and bake for 25-28 minutes until the top is lightly browned.
In the meantime, beat the curd with sugar, if it is difficult to become creamy, you can add a little hot water. In another bowl, whisk the cold cream, let it rise well. Mix the curd and cream gently and put it in the refrigerator.
Peel the pears and chop them coarsely. Put it in a pan with olive oil and sugar and saute on medium/low heat by stirring constantly. Let it release its water during this time. At the end of 4-5 minutes, add vanilla and starch. Mix for another 1-2 minutes. Set aside to cool.
In the meantime, it is enough to boil the pear peels with water and sugar for 10 minutes for sherbet.
Cut the cake in half.
Put the cake base in the springform pan first, then the syrup, cream, pear and again the cake.
Spread the syrup on top. Let it stay in the refrigerator for 3-4 hours with its pan. Sprinkle powdered sugar on top after taking it out of the fridge.
Then slice and it's ready to serve!