INGREDIENTS
- – Pears 4 items.
- – Sugar 100 g.
- – Saffron 1 capsule.
- – Cinnamon.
- – Star anise 1 unit.
- Stuffed:
- – Ricotta 600 g.
- – Semolina 5 tbsp.
- – Yolks 5 items.
- – Whites 5 pcs.
- – Sugar 4 tbsp.
- Time:
- – Butter 125 g.
- – Flour 200 g.
- – Tremendous positive oats 50 g.
- – Impalpable sugar 25 g.
- – Egg 1 unit.
- – Egg yolk 1 unit.
- – Vanilla essence c/n.
- – Salt 1 pinch.
Who else desires a slice of this cake for snack? Put together this ricotta and pear cake and be happier this Thursday
PROCEDURE:
1. Make the dough: Beat the pomaded butter with the powdered sugar. Add the egg, yolk and vanilla essence. Lastly, add the flours with the salt. Take the dough and refrigerate it in movie for an hour.
2. Stretch and forged a mould.
3. For the filling: drain the ricotta nicely, combine with the yolks, sugar, lemon zest, semolina and the egg whites crushed till stiff. Pour over the dough.
4. For the pears, peel and reduce in half and prepare dinner with the water, sugar, cinnamon, star anise and saffron. Cook dinner somewhat, you do not have to disassemble it, take away it and let it cool and place it on the unfold ricotta.
5. Cook dinner within the oven at 160°C (medium oven) for 40 minutes.
