Butter and Vanilla Cake with Pears and Ricotta

Step 1

Cut the pears into thin slices. Squeeze the juice from half a lemon on them and sprinkle with three spoons of sugar. Leave it aside while you prepare the mixture for the cake.

Step 2

Beat the soft butter and sugar with a mixer, until a cream is obtained. Put the ricotta, the juice of the remaining lemon and the yolks and separate the egg whites in a separate bowl (it should be dry, without a single drop of water).

Step 3

Add the flour, by sifting it, along with the baking powder and vanilla. Stir by hand, until a smooth mixture is obtained.

Step 4

Beat the egg whites, which you set aside with a pinch of salt into a thick mixture. Use dry and clean mixer attachments, because if they are wet, it would be difficult to get the desired effect.

Step 5

Integrate the egg whites into the rest of the mixture with light and smooth movements.

Step 6

Pour the mixture into a baking pan with a diameter of 9″ (22 cm), which has been greased and floured. Arrange the pears on top.

Step 7

Bake in a preheated oven at 320°F (160°C) for 50 minutes.

Step 8

Cool the fruit cake on a wire rack and smear its surface with pear jam, it will give it extra shine and a richer taste.

Step 9

Enjoy! The butter and vanilla cake with pears and ricotta is ready.