Ricotta and pear cake recipe

There are sweetslike the ricotta and pear cake, which contain all the warmth, beauty and sunshine of a land. When the best ingredients meet the imagination of a chef, a unique and unrepeatable alchemy is created. This was the case for Salvatore de Riso, “ambassador” of the wonderful products of the Amalfi Coast, who over the years invented desserts that have remained indelible in the memory of those with a sweet tooth. An example? His “legendary” ricotta and pear cake, prepared with fresh buffalo ricotta, Giffoni hazelnuts, Pennate pears from Agerola. Two discs of soft hazelnut-based dough enclosing a filling of ricotta cream and diced pears. Sweet, sumptuous, melting: the ricotta and pear cake will strike you for many reasons, transporting you directly to the sunny land rich in aromas and flavors of the Sorrento peninsula.

Here are other pear cakes to try: