Torta di Ricotta e Pere (Ricotta and Pear Cake)
Why this recipe works
- Soft layers with fresh fruit: The airy sponge and ricotta cream are balanced by thin slices of pear, giving the cake structure without making it heavy.
- Lightened ricotta filling: Sieved ricotta and softly whipped cream create a smooth, mousse-like filling that sets well once chilled.
- Designed to chill: The resting time helps the filling firm up, so the cake is easier to slice and serve cleanly.
Get the most out of this recipe
Timing notes
- Cool the sponge fully: Let the sponge cool completely before adding the ricotta cream; warmth can soften the filling and make assembly less stable.
- Allow enough setting time: A proper chill is essential for neat slices, as the ricotta and cream need time to firm around the fruit and sponge.
Ingredient notes
- Choose firm-ripe pears: Pears should be fragrant and ripe but still firm enough to slice thinly without breaking down in the filling.
- Sieve the ricotta: Pressing the ricotta through a sieve removes graininess and gives the filling a smoother, more refined texture.
- Keep the cream cold: Well-chilled double cream whips more reliably and helps keep the filling light when folded into the ricotta.
Common mistakes
- Folding too firmly: Use a light hand when folding flour into the whisked eggs and cream into the ricotta; overworking either mixture can reduce volume.
- Dusting too early: Add the icing sugar just before serving, as it will dissolve into the chilled surface if applied in advance.
Make-ahead tips
- Assemble in advance: The cake can be assembled ahead and kept chilled, making it practical for entertaining or a planned dessert course.
- Serve well chilled: Keep the cake in the fridge until shortly before serving so the ricotta cream stays firm and the layers remain tidy.
Equipment you'll need
Ingredients
Sponge
Ricotta cream and fruit
To finish
Instructions
- Heat the oven to 170°C (340°F). Grease and line the base of a 23 cm springform tin.
- Put the eggs and 150 g caster sugar in a mixer bowl and whisk on high for 6 to 8 minutes until very pale, thick, and the mixture leaves a ribbon on the surface. Finely zest the lemon and whisk the zest through for a few seconds.
- Sift in the plain flour and fold gently with a spatula until no dry flour remains. Scrape into the tin and level the top.
- Bake for 25 to 30 minutes until golden and springy, and a skewer comes out clean. Cool in the tin for 10 minutes, then release and cool completely on a rack.
- While the sponge cools, press the ricotta through a sieve into a bowl for a smoother texture. Stir in the remaining caster sugar and the vanilla extract until glossy and well combined.
- Whip the double cream to soft peaks. Fold it through the sweetened ricotta in two additions, keeping the mixture light.
- Peel the pears, cut into quarters, remove the cores, then slice thinly. Fold about two thirds of the pear slices through the ricotta cream, keeping the rest for layering.
- Slice the sponge horizontally into two even layers. Put the bottom layer back into the springform tin, spread over half the ricotta cream, then arrange the reserved pear slices in an even layer.
- Spoon over the remaining ricotta cream and level the top. Add the second sponge layer, press very gently to settle, then chill for at least 2 hours until set enough to slice cleanly.
- Release the cake from the tin and transfer to a serving plate. Dust with icing sugar just before serving.
Recipe notes
Tips
- For the lightest sponge, whisk the eggs and sugar until the mixture is thick enough to hold a ribbon for a few seconds before folding in the flour.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised eggs where available.
Substitutions
- Replace Vanilla extract with the finely grated zest of the Lemon for a brighter, citrus-forward filling.
- Replace Pear with Apple for a similar texture and a slightly sharper fruit flavour.
Storage
- Refrigerate up to 3 days
- Keep chilled in an airtight container. Dust with icing sugar just before serving, as it will dissolve on the surface over time.
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Recipe overview
- Servings: 10 servings
- Total time: 3h 20min (55min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
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