Ricotta and pear cake

I always make pears in syrup in the summer by having a few pear trees at home. I found this recipe that uses them and, I must say, it is really delicious! In the original recipe the pears are only on top of the filling, but I put them inside as well because in my opinion, the effect is better. (recipe taken from Not Just Recycling)

Ingredients:

For the shortbread:

• 1 egg

• 50 g almond flour

• 200 g Revolution bread flour

• 90 g butter

• 100 g granulated sugar

• 5 g baking powder

For the filling:

• 2 eggs

• 400 g ricotta cheese (preferably fresh)

• 1 jar pears in syrup

• 120 g granulated sugar

• 1 vanilla pod or 1 sachet of vanillin

• slivered almonds

Let's prepare the shortcrust pastry. Pour the almond flour (I chop 50 g almonds) and Revolution, sugar and baking powder into a bowl.

Add the cold, chopped butter and start kneading with your hands to make a sandy mixture. Combine the egg and vanilla and continue kneading until an even dough.

Wrap it in plastic wrap and place in the refrigerator to rest.

Turn on the oven to 170°, line a 20/22-centimeter-diameter mold with baking paper: wet it and wring it out well so it sticks to the bottom and edges. You can also butter and flour it if you like.

Now prepare the filling: cut the pears into pieces.

In a separate bowl, cream the ricotta cheese with the vanilla, whole eggs and sugar. Add some pear pieces and mix.

Take the shortcrust pastry out of the refrigerator and roll out the dough with a rolling pin, you should get a thickness of about 5 millimeters, then transfer it to the cake pan.

Pour the ricotta cream inside, decorate the surface with more chopped pears and the slivered almonds (I put the leftover shortcrust pastry in small pieces instead of almonds), then bake for about 45 minutes then cover with aluminum foil and bake another 15 to 20 minutes.

Take the pear cake out of the oven, let it cool, place it on a serving plate, and serve it to your guests covered with powdered sugar. Having cottage cheese, it is best to consume the cake within 2 to 3 days. If it is hot, store it in the refrigerator.