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Cottage Cheese Tart or ricotta and pears: delicious. I can't start the post any other way because I loved it. Look at the ingredients and, if they are to your liking, do not hesitate to make it because you will like it.
The cream is very soft, with cottage cheese (ricotta in Italy), cream and pears. And the sponge cake ... I have no words ... you will know what I mean just by the smell that comes out of the oven (the mixture of hazelnuts and cocoa makes me remember the nocilla)
It can also be frozen and, taking it out for a little while before consuming it, we turn it into a semi-cold.
Try it and tell me. Next time I will make it rectangular and cut it into square portions that I will keep in the freezer. They will be ice creams-cottage cheese cut and pear delicious!
By the way, my little ones have loved it, and they don't like cheese ...
Cottage cheese or ricotta tart and pears
Exquisite, soft and beautiful cottage cheese or ricotta cake and pears, a cream between two plates of delicious hazelnut and chocolate sponge cake
- Ascen Jimenez
- Recipe type: dessert
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
For the cakes that will form the base and topping:
- 150 g of hazelnuts
- 150 g of sugar
- 150 g of pastry flour
- 150 butter g
- 2 eggs
- 1 tablespoon of pure cocoa powder
- 1 teaspoon of baking powder (Royal type)
For the syrup with which we will bathe the pears:
- 80 g of sugar
- 100 g of water
- The juice of half a lemon
For the filling and decoration:
- 3 or 4 pears (you can also use pears in syrup and we save the step of bathing them in syrup)
- 150 g of sugar (100 g will be for the filling and 50 to decorate)
- 250 g whipping cream
- 500 g ricotta or cottage cheese
Music
We put the hazelnuts and sugar in the jar and crush unseconds, progressive speed 5-10.
We add the rest of the ingredients of the dough and mix 30 sec, speed 5.
We prepare a 28 cm round mold, smearing it with butter and flouring it. I have used a ring so what I have done has been to place it on the baking tray covered with baking paper.
Helping us with the spatula we pour half of the dough that we have just made into the mold. Be careful, only half because it involves making two cakes, one for the base and the other for the cover of the cake. The other half is reserved in a bowl so that we can use the Thermomix to continue making the cake.
We distribute the first half of the dough well in the mold, helping us with the spatula or with a spoon.
Bake in the oven preheated to 180º for approximately 15-20 minutes.
Once baked, we unmold and follow the same procedure in order to bake the second sheet of sponge cake.
We prepare the syrup. To do this we put the water and sugar in the jar and program 6 minutes, 100º, speed 2. We let it cool down a bit. Now we are peeling, cleaning the pears and breaking them into small pieces. We put them in the syrup together with the juice of half a lemon. We leave it at least half an hour. By the way, we only use the syrup to bathe the pear pieces, not to moisten the cake.
In the well clean and dry glass we put the sugar and pulverize it to turn it into glass, crushing a few seconds at speed 10. We remove the icing sugar and reserve. We wash the glass.
We place the butterfly on the blades because we are going to whip the cream. We pour the cream into the glass and put speed 3 and 1/2, without programming time. We stop the machine when we see that it is mounted. Now we add 100 grams of the 150 grams of sugar that we have just turned into glass (the missing 50 grams will be used later to decorate the cake). We add the cheese and mix 30 sec, speed 3. We drain the pear and add it to the previous mixture, already in pieces. We mix with the spatula. We put in the fridge
When the sponge sheets are cold we assemble the cake. We put the filling on one of the plates. We cover it with the other plate.
We put it in the fridge and wait about three hours before consuming it. We decorate the cake with icing sugar helping us with a strainer.
We can also freeze it and take it as a semi-cold (this second option is also delicious).
It has been entertaining but the result has been worth it, don't you think?
Equivalences with TM21
What a joy or end a sweet recipe mmm ...
Well, get ready Claudia, we will soon have birthdays at home, and the important ones! Kisses!
Yes of course! It is an ideal dessert for any occasion.
Thank you for your comment Olga.
Kisses!
Of course, even with mango in syrup. Try it, it sure is delicious and you also save the step of putting the fruit in syrup. You just have to cut the fruit into pieces and add it well drained to the mixture of ricotta, cream and sugar.
You will tell me how it looks.
Kisses!
You can substitute hazelnuts for almonds
Hello Eva,
You can also make it with almonds, I have not tried it, but it sure comes out well.
The hazelnuts in this cake are very good but if you prefer to substitute them for an allergy, taste or simply because you don't have hazelnuts and you do have almonds, then go ahead!
I hope you like it.
Kisses!
Look better for the cottage cheese that you will find it without problem. It is usually in the refrigerated area and, although it is not exactly cheese (in fact it is made from the whey left over from other cheeses) it could be more like Burgos cheese than Philadelpia although, I insist, it is something else .
On whether the cake dough comes out under the ring…. not because the dough is quite consistent, you'll see.
I hope you dare to try it and that it turns out great.
Kisses!
Hello Elena,
What part did not come out? The cake, the filling? Tell me something else in case I can help you.
Kisses!