ILS Italian LIFE STYLE

RICOTTA AND PEARS CAKE

Cooking time: 15 'Preparation: 4h
Ingredients:
* CAKE 24 CM *
For the cookie dough:
100 g of roasted hazelnuts
30 g of roasted almonds
50 g flour type 00
5 medium eggs
120g caster sugar
40 g butter, melted
1 lemon (juice)
olive oil delicate q.s.

For the filling:
3 pears Abate
a drizzle of olive oil delicate
150g caster sugar
400 g ricotta cow
180ml whipping cream
100 ml of limoncello
50 ml of water
1 teaspoon vanilla extract

The first one prepare cookie dought: Separate the yolks from the whites and beat them in a large bowl with the sugar. You'll have frothy and rather hard. Finely chop the hazelnuts and almonds with the mixer, melted butter pouring flush. Continue to stir gently and add the lemon juice also. Grease two baking sheets well in circle opening diameter of 24 cm, spread in the dough spiral opting for one sac à poche.Infornate the two discs of cookie dough at 180 degrees for about 15 minutes, until they are lightly golden. Remove from the oven on a cake rack and let cool. Moisten with the syrup made of water and limoncello. Whip the cream with an electric mixer, in a separate bowl whisk the ricotta together with 100 g of sugar and vanilla extract. Mix the two compounds making sure not to dismantle the panna.Sbucciate pears, cut them into small pieces and fry in a pan with a little oil. After a few minutes, they are soft and a little 'golden, add the remaining sugar and allow to caramelize for about 10 minutes over high heat. Let cool and add the pears to the mixture of ricotta and cream.
Place the first disc on a serving platter, surround it with the ring mold and pour a circle opening on its surface the filling of ricotta and pear. Leveled well and cover with the second disk of dough biscotto.Ponete the ricotta and pear cake in the refrigerator for at least 3 hours. Before serving sprinkle with plenty of sugar.

This cake is a must on the Amalfi coast, and there are different versions of more or less fanciful. Try adding chocolate chips or candied fruit cream cheese, you will not regret!

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