Ingredients
| FOR THE HAZELNUT SPONGE | |
| 3 eggs | |
| 130g sugar | |
| 130g whole hazelnuts, toasted, peeled | |
| 60g ‘00’ flour | |
| 100g butter, melted | |
| FOR THE FILLING | |
| 1 vanilla bean | |
| 600g cow’s ricotta | |
| 250g sugar | |
| 250g whipped cream | |
| FOR THE SYRUP | |
| 140g sugar | |
| 100ml pear liqueur | |
| FOR THE PEARS | |
| 350g pears (I use Williams), peeled | |
| ½ teaspoon extra virgin olive oil | |
| 100g sugar | |
| juice of ½ lemon | |
| 1 teaspoon cornstarch or flour | |
| 20ml pear liqueur | |
| icing sugar, to serve | |
| 3 poached, spiced pears, to serve (optional) | |
| chocolate sauce, to serve (optional) |
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Instructions
| 1. | FOR THE HAZELNUT SPONGE |
| 2. | Prepare two 24cm baking pans with butter and flour (or use a disk of baking paper instead). |
| 3. | Heat the oven to 180°C. |
| 4. | To make the sponge, whip the eggs and sugar with a mixer for 12-15 minutes, until they get four times the original volume. |
| 5. | Blitz the hazelnuts and flour in a blender until fine. |
| 6. | When the eggs are ready, add the hazelnuts and flour and mix from bottom to top using a spatula. Add the butter and mix well. |
| 7. | Divide the mix between the two prepared pans, spreading it about 1cm high. |
| 8. | Bake for 10 minutes. Cool in the tin. |
| 9. | FOR THE FILLING |
| 10. | Scrape the vanilla seeds from the bean. |
| 11. | Use an electric mixer to cream the ricotta with the sugar and vanilla for 5 minutes. |
| 12. | Add the whipped cream and put aside. |
| 13. | FOR THE PEAR SYRUP |
| 14. | Add the sugar to 200ml water and boil for 30 seconds. |
| 15. | Leave to cool, then add the liqueur. |
| 16. | FOR THE PEARS |
| 17. | Cut the pears into 1cm cubes. |
| 18. | Use the olive oil to coat a non-stick, medium-sized pan. |
| 19. | Bring to a low heat. Add the sugar and the lemon juice. |
| 20. | Add the pears and toss until they become translucent. |
| 21. | Sprinkle the cornstarch or flour on top and cook for another 2 minutes. |
| 22. | Add the liqueur, toss and cool to room temperature. |
| 23. | FOR THE POACHED SPICED PEARS (OPTIONAL) |
| 24. | Put three whole peeled pears in a small pan with a cinnamon quill and a star anise. |
| 25. | Cover with water and add an equal quantity of sugar. |
| 26. | Cover with a piece of baking paper and a small plate to keep the pears submerged. |
| 27. | Cook gently until tender, about 40 minutes. |
| 28. | Cool in the syrup. When ready to use, slice each pear vertically, removing the seeds and core. |
| 29. | TO ASSEMBLE THE CAKE. |
| 30. | Add the diced pear to the ricotta mix. |
| 31. | Remove the baking paper from the bottom of the sponges (if used). |
| 32. | Put one of the sponges into a 24cm cake tin. |
| 33. | Brush evenly with the syrup, add the ricotta, top with the other sponge, brush with syrup. |
| 34. | Put in the freezer for 2 hours. Remove from tin. |
| 35. | Decorate with poached pears, dust with icing sugar and serve with chocolate sauce (optional). |
Recipes & food styling Sergio Maglione / Photography Manja Wachsmuth