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