Ricotta and Pear Puff Pastry Cake

The puff pastry cake with ricotta and pears is an elegant and tasty dessert. Here’s the recipe to prepare it.

Ingredients

• 1 roll of ready-made puff pastry (about 230g)
• 250g of ricotta
• 3 mature but firm pears
• 80g of granulated sugar
• 1 egg (for the ricotta)
• 1 egg yolk (to brush)
• 1 lemon (grated zest)
• 1 teaspoon of vanilla extract or vanillin
• Powdered sugar, for decorating
• Butter and flour for the cake tin

Preparation

1. Preheat the oven to 180 °C (356 °F) and place the rack in the center.
2. Lightly butter and flour a 24 cm diameter springform cake tin.
3. Roll out the puff pastry in the prepared tin, making sure to create a raised edge on the sides. Prick the bottom with a fork.
4. In a bowl, combine the ricotta with the granulated sugar, grated lemon zest, and vanilla extract.
5. Add the egg to the ricotta and mix until you get a smooth mixture.
6. Pour the ricotta mixture onto the prepared puff pastry base.
7. Peel the pears, remove the cores, and cut them into slices about half a centimeter thick.
8. Arrange the pear slices in an overlapping and radial pattern on the surface of the cake, starting from the edge towards the center.
9. Gently brush the pears with the beaten egg yolk to give them a shine and promote browning.
10. Bake the cake for about 30-35 minutes or until the pastry is golden and puffed.
11. Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
12. Before serving, dust the surface with powdered sugar.

Curiosity

This cake is enchanting when served warm, as the flavors delicately meld with the heat. Ricotta, with its soft texture and delicate taste, pairs perfectly with the sweetness of the pears and the crunchiness of the pastry. You can also add dark chocolate chips to the ricotta mixture for an extra indulgent note.