Ricotta and Pear Cake Amalfitana Style
The original Italian recipe for “TORTA RICOTTA E PERE AMALFITANA” can be found here.
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While researching recipes for the culinary companion to 'One Italian Summer,' we unearthed an authentic recipe that embodies the soul of Italian cuisine. The Ricotta and Pear Cake Amalfitana Style is a journey to the Amalfi Coast, a taste of tradition passed down through generations. This delightful dessert, discovered during our quest for culinary excellence, offers a glimpse into Italy's rich heritage. Join us as we explore the flavors, techniques, and traditions that make this dish a timeless classic.
For the hazelnut bases:
- 3 eggs
- 200 grams of chopped hazelnuts or hazelnut flour (I used hazelnut flour)
- 60 grams of 00 flour
- 100 grams of melted butter
- 130 grams of sugar
- 1 teaspoon of baking powder
For the ricotta and pear cream:
- 500 grams of ricotta (I use cow's milk, I don't like sheep's but if you do, that's fine)
- 200 grams of whipped cream
- 100 grams of sugar
- 350 grams of pears
- Juice of half a lemon (for the pears)
- 2 tablespoons of sugar (also for the pears)
For the topping:
- Powdered sugar
Procedure:
1. First, melt the butter in a small saucepan and set aside.
2. Whisk the eggs with the sugar until fluffy and foamy, then add the hazelnut flour, baking powder, and 00 flour. Mix with a spatula from bottom to top and add the melted butter, stirring until the mixture is uniform.
3. Divide the mixture between two 20-cm greased cake pans and bake the bases for about 15 minutes. If you don't have two identical cake pans, you can bake one first and then the other. Once cooked, set them aside to cool.
4. In a small saucepan, soften the chopped pears with lemon and sugar, stirring frequently until tender. Remove from heat and let cool.
5. Whip the cream until stiff peaks form. With an electric mixer, whip the ricotta with the sugar, then fold in the whipped cream and pears, stirring gently to avoid deflating the mixture.
6. To assemble the cake, place a cake ring on a serving plate (or use an openable ring mold), put the first hazelnut base on the bottom, pour over the ricotta and pear cream and level, cover the cream with the other hazelnut disc, and refrigerate the cake for about 4-5 hours. I left it overnight.
7. The RICOTTA AND PEAR CAKE AMALFITANA is ready. Dust with powdered sugar as if it's snowing. This dessert is heavenly, trust me – it's more than just good!
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