Torta Ricotta E Pere

I have taken and learned this recipe from Jamie Oliver food magazine.  Yep, and its exactly what its called so i had to check the net for the translation as i myself wasn’t sure how to introduce it to the family when i served this over lunch last Friday-  well Ricotta and Pears Cake, to simply put it.

I was looking for an easy dessert which i can pair with the tagliatelle & meatballs and stuffed mushroom which i have lined up for lunch.  You see Friday lunch is always special for us as this is the time the family is complete and sits down together leisurely.  So, we always make it a point that we prepare a special meal everytime, plus i thought we can celebrate in advance the mother’s day for my mom.  Anyways, this cake was the best choice as it did not eat a long time to prepare, the ingredients are all available in the kitchen, plus its an easy peasy kind of cake.

Here’s the recipe so see what i mean:

Ingredients:

For the cake

pecan or hazelnuts

1/4 cup flour

3/4 cup sugar

1/3 cup butter

4 egg whites

For the Filling

2-3 pears, peeld and cut into bite sized pieces

1 vanilla pod, split lengthways

1 cup caster sugar

50 grams (1/4 cup) cream cheese

200 grams (2 1/4 cups) ricotta cheese

100 grams (3/4 cup) double cream

icing sugar, to dust

1.  Preheat oven to 180 degrees celcius.  Toast the nuts for 10 minutes and set aside to cool.  Grease two cake tins with butter and line bases with parchment paper.

2.  Blitz the nuts in a food processor till very finely chopped.  Add the flour, sugar and butter and whizz to combine.  Whisk the eggs whites to form soft peaks and then fold into the nuts mixture.  Pour into the cake tins bake for 20 minutes.  After baking, remove from the oven and cool, then transfer into a wire rack.

3.  Meanwhile for the filling,  place the pears, vanilla and sugar in a pan and cook over medium heat for 15-20 minutes or until pears are soft.  Strain over a bowl (reserving the syrup) and let cool.

4.  Whisk the remaining sugar, cream cheese, ricotta and cream till thick.  Stir in the cooled pears.

5.  Place one sponge cake into a plate and spoon over the cream mixture.  Top with the remaining sponge (like sandwich style) and push down gently so the cream comes to the side.  Dust with icing sugar and serve with the reserved pear syrup.

Happy Mother’s Day to the awesome moms out there.  Its your special day, go out and have lotsa fun.