Stuffing crumble with ricotta, caramelized walnuts and pears

This cake came out from our imagination. You know those childhood memories associated with good things that you ate? Well … once there existed a spreadable cream with mou which was exquisite and over the years we couldn’t find it anymore. At last we found it, so we were looking for a delicious way to use it in a cake.

This is the result: FABULOUS!

INGREDIENTS

For Crumble

– 200 grams of flour

– 200 grams of corn flour

– 150 grams of almond flour

– 130 grams of brown sugar

– 1 tea-spoon of baking powder

– 1 pinch of salt

– 2 eggs

– 70 grams of butter

For Stuffing

– 500 grams of ricotta

– 100 grams of sugar

– 2 pears

– 1 teaspoon of brown sugar

– 80 grams of nuts

– 150 grams of mou cream

DIRECTIONS

For Crumble

– In a large bowl  mix the 3 different flours with brown sugar, baking powder and salt.

– Add the melted butter and eggs and mix well with your hands by rubbing your fingers together to create a crumbled dough. Keep aside

For Stuffing

– Cut pears into small pieces and put them in a pan to jump briefly with little sugar sprinkled on top. Keep aside

– Put the nuts on a baking sheet and bake at 180 degrees for 5 minutes and keep aside.

– In a bowl work with a whisk the ricotta and sugar and add the pears

Mold filling

– Wet and wring out a sheet of oven paper and put it into the cake-mold

– Lay on the bottom about 60% of crumbs, making sure to cover all the holes and doing only gentle pressure (you shouldn’t own compacts)

– Pour half the filling of ricotta and pears

– At this point take the nuts and, one by one, dip them into the mou cream and put them all over the stuffing

– When finished, add the rest of the mixture of ricotta and pears

– Pour over the rest of the crumbled dough covering all the top of the cake

– Bake at 180° for 45 minutes approximately

Serve with powdered sugar on top and some mou cream aside.

STORE IN REFRIGERATOR … cold it’s exquisite!