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🍰 Juicy Pear Ricotta Cake

239 kcal · 30 min · 4 servings

Ingredients

• 500 g Greek yogurt
• 3 ripe pears (200 g each)
• 6 tbsp lemon juice
• 750 g ricotta (30% fat in dry matter)
• 100 g full cane sugar
• 60 g cornstarch
• 1 packet vanilla sugar
• 1 tsp cinnamon
• 4 eggs

Instructions

1. 1. Line a sieve with a fine cloth.
2. 2. Place the yogurt into the prepared sieve.
3. 3. Place the sieve with the yogurt in the refrigerator for 4 hours to let the liquid drain.
4. 4. Line a springform pan with baking paper.
5. 5. Peel one pear.
6. 6. Remove the stem and the core of the pear.
7. 7. Cut the pear into small pieces.
8. 8. Puree the pear pieces with 2 tablespoons of lemon juice until smooth.
9. 9. Thoroughly mix the drained yogurt with the ricotta.
10. 10. Add sugar, cornstarch, vanilla sugar, 1/2 teaspoon of cinnamon, 2 tablespoons of lemon juice, and the pear puree to the ricotta mixture.
11. 11. Stir the eggs in one by one and gradually into the mixture.
12. 12. Pour the batter into the prepared pan.
13. 13. Smooth the surface of the batter.
14. 14. Wash the remaining pears.
15. 15. Quarter the pears and remove the cores.
16. 16. Cut the pears into thin slices.
17. 17. Brush the pear slices immediately with the remaining lemon juice to prevent browning.
18. 18. Arrange the pear slices slightly overlapping on the batter.
19. 19. Preheat the oven to 150 °C (convection 130 °C or gas setting 1–2).
20. 20. Bake the cake for approx. 40 minutes.
21. 21. Perform the skewer test to check the baking time.
22. 22. Turn off the oven and open the door slightly.
23. 23. Let the cake rest in the oven for approx. 30 minutes.
24. 24. Remove the cake from the oven.
25. 25. Let the cake cool completely.
26. 26. Place the cooled cake in the refrigerator for 3 hours.
27. 27. Carefully release the cake from the pan.
28. 28. Sprinkle the finished cake with a little cinnamon.

Nutrition per serving

• kcal: 239
• Protein: 11 g · Fett/Fat: 11 g · Carbs: 23 g