Cheesecake and pears and chocolate
The cake with ricotta and pear cake is a high and soft, ideal for breakfast and snacks.
This cake is cooked without butter and oil component and the "fat" is simply given by the ricotta cheese.
The cake is then enriched with abundant pears cut into small pieces, which make this dessert even tastier!
Give a special touch to this sweet dough by adding 100 grams of dark chocolate chips!
Ingredients for a cake of 24 cm in diameter:
Cottage cheese 350 gr
Pereabate 400 gr
Flour 250 gr
Sugar 170 gr
Polvere1 baking powder in sachet (16 g)
3 eggs
Limonila zest of 1
1 vanilla berry
Preparation
To prepare the ricotta and pear cake started peeling pears. Private the central core and cut into fairly small cubes, place in a bowl with a little lemon juice to prevent them discolouring. Beat with a whisk (or a planet), the ricotta with the sugar, then add the seeds of a vanilla bean. Stir then 3 eggs one at a time and continue beating the mixture.
Add the grated lemon rind. Sift the flour with the baking powder and add to mixture, stirring with a wooden spoon until you get a smooth dough. Stir in the diced pears, stir the mixture. Grease and flour well a cake tin with a diameter of 24 cm, pour the cake batter and livellatelo well using a spatula. At this point, bake the cake at 180 ° C (static oven) for 50/70 minutes, until introducing a wooden toothpick in the center of the cake, these will be dry. In case the cake you were to darken too much on the surface during cooking cover with aluminum foil. Remove the ricotta and pear cake from the oven, let it cool, sformatela and sprinkle with powdered sugar before serving!
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