Ricotta Pear Cake

Make the cake: Preheat the oven to 350°F. Butter and lightly flour two 9 ½ -inch springform pans.

Grind the hazelnuts and flour in a mini food processor until very fine.

In a large bowl, using an electric mixer with the whisk attachment, combine the eggs and sugar and beat on high speed for 15 minutes, until the mixture has quadrupled in volume. Gently fold in the hazelnuts and flour with a spatula until just combined. Then add in the butter. Divide the batter between the two prepared pans and bake for 10 to 12 minutes, until firm to the touch. Set aside.

Make the pears: In a small saucepan combine the pears, sugar, lemon juice, and cornstarch and simmer over medium-low heat until the pears are soft.

Remove from the heat, stir in the brandy, and let cool to room temperature. Set aside.

Make the syrup: In a small saucepan, combine the sugar and ½ cup water and bring to a boil. Stir in brandy.

Make the filling: In a large bowl, using an electric mixer, beat the ricotta, sugar, and vanilla for at least 5 minutes, until creamy.

Meanwhile, beat the cream until firm peaks form. Using a spatula, gently fold the whipped cream into the ricotta mixture. Fold in the cooled pear mixture. 

Remove one of the cake layers from the pan and place on a serving platter large enough to hold the outer ring of the springform pan.

Brush the cake with one-half of the syrup to moisten it. Pile the filling in the center of the cake and put the springform ring back over the cake.

Gently spread the filling to the edges and then top with the second layer of cake.

Brush the remaining syrup over the top. Cover with plastic wrap and put in the freezer until set, about 2 hours.

Remove the springform ring and refrigerate until ready to serve.