Pear pie with cantuccin bottom

Name: pear pie with cantuccin bottom
Cook time: 30 min
Total time: 175 min
Yield: 16
Ingredients: 175 g cantuccini; 75 g butter; 200 g ricotta; 400 g dairy spread natural; 150 g granulated sugar; 3 medium sized egg; 350 g chilled stew pears; 1 lemon cleaned up; 20 g almond shavings

Pie with a bottom of cantuccini, with stewed pears, almond shavings, ricotta and dairy spread.

Ingredients

Kitchen Stuff

1 food processor
1 spring form (∅ 23)
1 baking paper

Directions

Preheat the oven to 175 ° C.
Grind the cantucci finely in the food processor or blender. Melt the butter over low heat and add.
Line the bottom of the spring form with parchment paper and divide the cantuccini mixture over it. Press well with the convex side of a spoon.
Mix the ricotta with a hand mixer with the dairy spread and sugar. Add the eggs one by one and continue to beat until the sugar has dissolved.
Let the pears drain well and cut into cubes. Grate the yellow skin of the lemon.
Mix the pear and lemon zest through the ricotta mixture. Spoon on the cookie bottom.
Bake the cake in the middle of the oven for about 35 minutes. Lower the oven temperature to 100 ºC and leave the cake in the oven for about 20 minutes.
Allow the cake to cool to room temperature and put in the fridge for at least 1 hour.
Meanwhile, roast the almonds in a dry frying pan, let cool on a plate and spread over the cake.