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.
Combine the butter at room temperature with the sugar and work the dough. Add the pistachio paste, yogurt, eggs and salt. Once the eggs are incorporated ...
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