Amalfi Coast

This is a tipical cake from Amalfi Coast.

What you need:

For the two discs of biscuit:
-6 Tablespoons toasted hazelnuts and chopped
-6 Tablespoons sugar
-2 Tablespoons flour
-4 albumens
-100 G of soft butter

For the Filling:
-300 G ricotta
-500 G cream mount
-200 G sugar
-juice of 1 / 2 lemon
-2 Kaiser pears cut into cubes and cooked in a syrup of water, sugar and the juice of 1 / 2 lemon, then cut it into puree.

Decorate for:

-2 kaiser pears  cut into quarters and boiled in syrup above (water, sugar and lemon juice)
-whipped enough to decorate the edges of the cake,
-wire caramel made by boiling 100 degrees. sugar with 50 gr. water without stirring until it turns brown.

Start:

PODS biscuits:
Mix the butter with sugar and cream to mount. Mix the flour and hazelnuts and add them to consist of butter and sugar alternately with the egg white. That is, add a little flour mixed with hazelnuts, then little egg white and so on, the compound butter and sugar.
Mix very well and put in two of butter cakes about 28 cm. in diameter and bake in hot oven at 180 ° for 20 minutes (must be golden). Allow to cool.

Filling:
Whip cream with sugar, ricotta and the juice of half a lemon.
Spin the cake by putting behind a waffle, cover with half the cream filling and spread over the puree pears.
Sit above the other wafer and fill with the filling remained.
Put the cake in the refrigerator for at least two hours but would better prepare it the day before.
Resume the cake from refrigerator and decorate the edges with whipped cream and juice from a syringe with the sweet star-blower.
Cut the slices of pear slices leaving them attached to the tip (not cut slices of all) so you can open radially and place at the center of the cake.
Prepare the caramel and cool it a bit and then get the wires with a fork. With these wires to form a dome to cover the cake. This should be done just minutes before serving dessert otherwise the threads of caramel is dissolved.

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