Ingredients: 1/2 lemon, sugar 20 g, cinnamon 10 g, fresh wipped cream 200 ml, icing sugar 100 g, 4 pears, Abbasciano Ricottina Rugiada 500 g.
How to make it: Prepare half Kg of dough or utilize a ready-mixed one. Put the waxed paper on a cake pan and lay the dough on top, cover it with dry beans to avoid it makes air bubbles while cooking. Put the cake pan in hot oven (170°C) and cook the cake base for about 30 minutes or until it is ready. Meanwhile mix the ricotta with the cream and the icing sugar. Peel the pears and cook them for 4 minutes in 2 cm water in which some powdered sugar has been melted. Drain the pears and dress them with the cinnamon and a few drops of lemon juice. Cover the cooked cake base and cover it first with the ricotta, and then put the pears on top of it. Cook in oven (170°C) for 10 minutes.