Butter and Vanilla Cake with Pears and Ricotta


Preparation : 25 min.

Cooking : 50 min.

Тotal : 75 min.

Servings : 6

“I bet you havent tried a tastier cake than this one”


  • flour – 3 oz (85 g)
  • soft butter – 5.3 oz (150 g)
  • ricotta – 7 oz (200 g)
  • eggs – 3 pcs.
  • sugar – 3.5 oz (100 g) + 3 tbsp. to sprinkle the pears
  • vanilla – 2 powders (4 g)
  • baking powder – 1 pc.
  • lemons – 1 pc.
  • pears – 2 pcs.
  • pear jam – for spreading (or from peaches or apricots)
  • salt – 1 pinch


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.

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).

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

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.