Riccota cheese, pears and raspberries soft cake

Name: Riccota cheese, pears and raspberries soft cake
Prep time: 45 min
Cook time: 30 min
Yield: 4
Cuisine: Desserts
Ingredients: 250 ml (250 g) of Ricotta cheese; 3 eggs; 160 ml (160 gr) of sugar; 75 ml (75 g) of flour; 75 ml (75 g) of almond powder; 3 pears; 24 raspberries

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Author: Les Cultures de chez nous

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Preparation 15

Baking 30

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

250 ml (250 g) of Ricotta cheese
3 eggs
160 ml (160 gr) of sugar
75 ml (75 g) of flour
75 ml (75 g) of almond powder
3 pears
24 raspberries

Preparation

Side-by-side mode

Preheat oven to 350°F (175°C).
Whisk egg yolks and sugar.
Add Ricotta cheese and mix well.
Add flour and almond powder.
Add whisked egg whites. Pour a bit of paste into silicone molds. Set two raspberries and diced pears. Cover with remaining paste.
Oven bake for 30 minutes.

Did you know that...

The best way to freeze raspberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.

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