adapted by Chef Matthew Accarrino of SPQR
This very special torta recipe comes from Di Ruocco Family cousin Elisa Di Ruocco — her version of the acclaimed Pear Ricotta Hazelnut Cake. The Southern Italian favorite originated at Pasticceria Sal de Riso, located in Minori, just south of Naples, on the Amalfi Coast. Chef Matthew Accarrino of SPQR has prepared and adapted it for the American kitchen.
TORTA BATTER
INGREDIENTS
235g sugar
6 eggs
4g salt
360g hazelnut flour
145g flour
195g butter, melted
50g pear brandy
DIRECTIONS
2 – Add dry ingredients on low speed and finish with melted butter.
3 – Spread batter into two sprayed cake pans lined with parchment.
4 – Bake at 350°F 8-10 minutes, then rotate and bake for additional 8-10 minutes.
5 – Cool and turn out of cake pans.
6 – Soak cakes with 25g brandy for each.
PEARS
INGREDIENTS
10g olive oil
3 pears
1 vanilla bean, split and scraped (4g)
1 lemon, juiced (20g)
5g cornstarch
DIRECTIONS
1 – Cook pears with olive oil, vanilla, lemon juice, and cornstarch, cook until softened and juicy.
2 – Drain and reserve liquid. Cool pears and chop finely.
RICOTTA
INGREDIENTS
3 sheets silver gelatin
500g ricotta, drained
175g sugar
250g cream
DIRECTIONS
1 – Measure 1 Tbsp of pear liquid and melt in 3 sheets of soaked gelatin. Fold in chopped drained pears.
2 – Mix pears with ricotta and 75g sugar.
3 – Whip cream to stiff peaks with 100g of sugar.
4 – Fold whipped cream into ricotta mixture.
VANILLA HONEY MARSCAPONE
INGREDIENTS
as needed mascarpone
to taste vanilla bean, split
to taste honey
to taste salt
DIRECTIONS
1 – Combine honey and salt with mascarpone.
2 – Adjust honey and salt to taste.
TO ASSEMBLE TORTA RICOTTA E PERA
INGREDIENTS
15g pear brandy
optional, toasted hazelnuts, chopped
optional, gelato
DIRECTIONS
1 – Transfer one soaked cake top-side up to baking pan.
2 – Spread ricotta mixture over top evenly.
3 – Top with second soaked cake (top-side facing down). Press to push out any air.
4 – Chill 4 hours or overnight to firm up.
5 – Unmold, cut and serve with remaining pear cooking liquid mixed with 15g brandy.
6 – Serve with poached pears, chopped toasted hazelnuts, vanilla honey mascarpone, and a scoop of gelato if desired.