Pear and ricotta cake with Thermomix
You love confectionery and you greatly enjoy surprising your guests and family with all kinds of creations. In that case, you will be fascinated by the recipe that we now propose: pear and ricotta cake with Thermomix. This recipe calls for pears
It is a dessert with an exquisite flavor that not only adults but also children like.
Pear and ricotta cake with Thermomix
Persons
4
Preparation time:
31 minutes
Cooking time:
21 minutes
Total Time
52 minutes
Kitchen
Spanish Cuisine
Spanish Cuisine
Category:
desserts with thermomix
Ingredients
- The zest of half a lemon
- For the cake:
- 4 eggs
- Half sachet of baking powder
- 75 grams of sugar
- 50 grams of almond flour
- 50 grams of corn flour
- For the filling:
- 100 grams of liquid cream
- 260 grams of ricotta, that is, cottage cheese
- 3 medium pears
- 1 teaspoon of brown sugar and another of butter
- 3 tablespoons of icing sugar
Preparation
- When you have gathered all those ingredients, follow the steps that we indicate:
- Attach the whisk to the mixer and pour in the egg whites. program to
- speed 3.5 / 3 minutes.
- Reserve, remove the whisk and add the yolks and sugar to the glass. program to
- speed 3 / 20 seconds.
- Then, add the two types of flour, the lemon zest and the yeast. Start the robot at
- speed 4 / 20 seconds.
- Add the reserved whites and mix everything with a spatula.
- Pour the contents of the glass into a biscuit pan, in which you will have placed baking paper. Put it in the oven, previously preheated, and keep it there for 15 minutes at 180º.
- After some time, unmold it and roll it up in a clean kitchen towel.
- For the filling, pour the butter into the pan and then pour in the peeled and chopped pears. Add the brown sugar, mix everything well and let it cool.
- Place the whisk in the glass add the cream and ricotta. program to
- speed 3 / 1 minute.
- Then add the icing sugar and program at
- speed 3 / 40 seconds.
- Then, pour the already caramelized pears and program
- speed 2 / reverse spin / 10 seconds.
- Unroll the finished cake, spread it over the filling, roll it up again and put it in the freezer for a minimum of 2 hours.