A delicate Italian cake made with love and simplicity that has its roots in tradition.
Nestled between layers of fluffy hazelnut sponge, Torta di Ricotta e Pere con Amore is a delicate and sophisticated dessert that combines the creamy texture of fresh ricotta with the delicate sweetness of poached pears. This cake, which hails from the sun-drenched Amalfi Coast, is a celebration of rich dairy, seasonal fruit, and Italian workmanship. Light, silky, and delicately nutty, each bite offers a harmony of textures that make it the ideal treat for romantic dinners, joyous occasions, or a delightful moment of self-indulgence. It's more than simply a cake; it's a romantic expression of love.
Torta di Ricotta e Pere con Amore
Rated 5.0 stars by 1 users
Servings
8-10 Slices
Prep Time
40 minutes
Cook Time
25 minutes
Calories
400
Author:
Angie M.
A delicate Italian cake made with love and simplicity that has its roots in tradition.
Nestled between layers of fluffy hazelnut sponge, Torta di Ricotta e Pere con Amore is a delicate and sophisticated dessert that combines the creamy texture of fresh ricotta with the delicate sweetness of poached pears. This cake, which hails from the sun-drenched Amalfi Coast, is a celebration of rich dairy, seasonal fruit, and Italian workmanship. Light, silky, and delicately nutty, each bite offers a harmony of textures that make it the ideal treat for romantic dinners, joyous occasions, or a delightful moment of self-indulgence. It's more than simply a cake; it's a romantic expression of love.
Ingredients
4 large eggs (room temperature)
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120 g (â…” cup) granulated sugar
100 g (1 cup) toasted hazelnut flour or finely ground hazelnuts
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40 g (â…“ cup) all-purpose flour
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Pinch of salt
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400 g (14 oz) fresh ricotta cheese (well-drained)
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150 ml (â…” cup) heavy cream (cold)
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100 g (½ cup) powdered sugar
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1 tsp vanilla extract
Zest of 1 lemon (optional)
2 large ripe but firm pears
30 g (2 tbsp) butter
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2 tbsp sugar
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Juice of ½ lemon
1–2 tbsp pear liqueur or limoncello (optional)
For the Hazelnut Sponge (Pan di Spagna alle Nocciole)
For the Ricotta Cream
For the Pear Filling
Directions
Prepare the Hazelnut Sponge:
Preheat oven to 180°C (350°F). Line and grease two 20 cm (8-inch) round cake pans.
Beat the eggs and sugar with a mixer on high until pale, fluffy, and tripled in volume (about 8–10 minutes).
Gently fold in the hazelnut flour, all-purpose flour, and a pinch of salt using a spatula, being careful not to deflate the mixture.
Divide the batter evenly between the two pans. Bake for 15–18 minutes or until lightly golden and a toothpick comes out clean.
Let cool completely on a wire rack.
Make the Poached Pear Filling
Peel, core, and dice the pears.
In a skillet, melt the butter over medium heat. Add the diced pears, sugar, lemon juice, and optional liqueur.
Sauté for 5–7 minutes until soft but not mushy. Let them cool completely.
Make the Ricotta Cream:
Whip the cold cream to soft peaks and set aside.
In another bowl, beat the ricotta with powdered sugar, vanilla, and lemon zest until smooth and creamy.
Fold the whipped cream gently into the ricotta mixture.
Finally, fold in the cooled pear pieces.
Assemble the Cake
Place one sponge layer on a serving plate.
Spread the ricotta and pear cream generously over it.
Top with the second sponge layer. Lightly press to secure.
Chill the cake for at least 4 hours, or overnight for best flavor and texture.
To Finish
Dust with powdered sugar before serving.
Garnish with extra pear slices or chopped hazelnuts if desired.