in

Pear Cake with Ricotta Sauce

5 from 7 votes
Total Time 3 hrs 50 mins
Course Dinner
Cuisine European
Servings 6 people

Ingredients
 

For the yeast dough:

  • 70 g Coconut milk, creamy (24% fat)
  • 50 g Orange juice
  • 15 g Dry yeast
  • 3 tbsp Sugar, whiter
  • 1 pinch Salt
  • 260 g Wheat flour, type 405
  • 2 tbsp Sunflower oil

For covering:

  • 3 size Pears
  • 8 Coconut cookies, for sprinkling

For the cast:

  • 250 g Ricotta
  • 80 g Coconut milk, creamy (24% fat)
  • 40 g Coconut milk powder (Santan Bubuk)
  • 2 Eggs size M
  • 3 tbsp Sugar
  • 75 g Custard powder
  • 3 tbsp Tapioca flour

For the brine:

  • 1 tbsp Lime juice, fresher
  • 1 tbsp Fruit water, 40%
  • 2 tbsp Orange juice
  • 2 tbsp Sugar, whiter

Also:

  • 1 Springform pan 25 cm in diameter
  • 1 arc Parchment paper
  • 1 arc Margarine, for greasing the mold

To garnish:

  • 1 arc Whale or cashew nuts
  • 1 arc Desiccated coconut
  • 1 arc Flowers and leaves

Instructions
 

For the yeast dough:

  • Put the coconut milk, orange juice, salt and sugar in a mixing bowl and stir with a whisk until the sugar is dissolved. Add the dry yeast and stir until homogeneous. Swap the whisk for a dough hook. Add the wheat flour one tablespoon and knead into a crumbly dough. Add the sunflower oil and knead the mixture into a smooth, plastic dough. Dust the dough with a little flour and cover in a warm place and let rise for 40 minutes.

In the meantime:

  • In the meantime, line the springform pan with baking paper. Mix together the ingredients for the brine.

For covering:

  • Peel and halve the pears and remove the core. Reserve half for the middle of the cake. Quarter the other halves. Wet the pieces with the brine.

For the cast:

  • Mix the ricotta cream cheese, coconut milk, coconut milk powder, the beaten eggs and the sugar in the cleaned mixing bowl until homogeneous. Finally, mix in the vanilla pudding powder together with the tapioca flour until homogeneous.

Sprinkle the cake base:

  • Coarsely grate the coconut cookies. Scatter 6 coconut biscuits on top of the cake base, use the remaining rasps to garnish.

Place pear slices:

  • Place the pear slices on the dough. I only had 2 large pears and instead of the pear half I used half a mango.

bring in the cast:

  • Let the pouring flow from the middle. Garnish with walnuts.

To bake:

  • Bake the cake on medium heat at 180 degrees for 30-40 minutes. Let cool in the mold.

Cool, garnish and serve:

  • Put the cake in the fridge and let it cool and mature for at least 2 hours. Remove from the mold, cut open, garnish and serve cold.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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