This crumble cake with ricotta and pears is a delicious and creamy dessert that’s easy to prepare and perfect for any occasion. With a buttery biscuit base, a rich ricotta cream, and tender caramelized pears, this dessert offers a perfect balance of flavors and textures. The combination of sweet pears, smooth ricotta, and crunchy biscuit crumble makes it an irresistible treat. Whether served at a dinner party or enjoyed with an afternoon coffee, this cake is sure to impress!
Why You’ll Love This Recipe:
You’ll love this recipe because it combines the freshness of pears with the creaminess of ricotta and the crunch of a biscuit base. The dessert is light yet indulgent, and it’s perfect for those who enjoy a balance of textures in their sweets. It’s also versatile, making it great for special occasions or casual gatherings. Plus, the make-ahead nature of this recipe means you can prepare it in advance and let it chill until you’re ready to serve!
Perfect Occasion:
This crumble cake is ideal for family get-togethers, celebrations, or any time you want to treat yourself to something special. Its fresh and light flavors make it a perfect dessert for spring and summer, while the rich, creamy ricotta filling provides a comforting treat during colder months.
Decoration Tips:
Before serving, sprinkle the top with powdered sugar for a simple yet elegant look. For added texture and flavor, you can also top the cake with a few fresh pear slices or a handful of crushed nuts like walnuts or almonds. This will enhance both the presentation and the taste of the dessert.
Ingredients:
- For the Base:
- 350g Dry Biscuits
- 160g Melted Butter
- For the Cream:
- 350g Ricotta Cheese
- 300g Whipping Cream
- 75g Powdered Sugar
- 1 tsp Vanilla Extract
- For the Pears:
- 300-350g Williams Pears
- Juice of 1/2 Lemon
- 1 tbsp Sugar
- 1 small knob of Butter
- Powdered Sugar (for dusting)
Instructions:
- Prepare the Pears: Wash, peel, and core the pears, then cut them into small cubes. In a saucepan, add the pears, lemon juice, sugar, and butter. Cook over low heat, stirring occasionally, until the pears are soft (about 10-15 minutes). Once cooked, remove from heat and let cool to room temperature.
- Make the Base: Crush the dry biscuits using a food processor, then transfer them to a bowl and mix with the melted butter. Line a 20-22 cm springform pan with parchment paper and press 3/4 of the biscuit mixture into the bottom and sides of the pan to create the base. Refrigerate the base while preparing the filling.
- Prepare the Cream: Whip the cream with vanilla extract until it forms stiff peaks and set aside. In another bowl, mix the ricotta and powdered sugar until smooth. Gently fold the cooked pears into the ricotta mixture, then carefully fold in the whipped cream, mixing gently to keep the mixture light and fluffy.
- Assemble the Cake: Pour the ricotta and pear cream over the biscuit base, spreading it evenly. Sprinkle the remaining crushed biscuits on top of the cream to fully cover the surface of the cake. Place the cake in the refrigerator to chill for about 2 hours.
- Serve: Before serving, dust the cake with powdered sugar. Slice and enjoy your creamy and delicious crumble cake with ricotta and pears.
Enjoy!
