Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 10 | 70 minuti |
Ingredients
| 3 | egg |
| 500 g | ricotta Sterilgarda |
| 200 g | sugar |
| 150 g | 00 flour |
| 3 | pears |
| 100 g | chocolate chips |
| 1 | sachet of vanilla |
| mezza | sachet of baking powder |
| q.b. | lemon juice |
Preparation
- Start by preheating the oven to 180°C, lining a cake tin with a diameter of approximately 24-26 cm with baking paper;
- Peel the pears and cut them into small pieces, leaving them to rest in a bowl with a few drops of lemon juice;
- Separate the egg whites and yolks, beating the yolks with the sugar using an electric whisk. Continue beating until smooth.
- At this point, add the Ricotta Sterilgarda, mixing it with the egg yolk and sugar cream, always using the electric whisk;
- Now add the flour, baking powder and vanilla, continuing to mix;
- Once all the ingredients are well combined, transfer them to a large bowl and add the chocolate chips and chopped pears. Mix everything together with a spatula;
- At this point, beat the egg whites until stiff, using an electric whisk, and gradually incorporate them into the mixture, mixing from the bottom up;
- Transfer the mixture into the cake tin, bake for approximately 45 minutes at 180°C;
- Serve the cake warm.
Wash the strawberries thoroughly, dry them, and cut them into thin slices. Then, place about 200 g of strawberries in a blender with the water and 50 g ...
Social Wall