How to make
Cut the pears into thin slices. Squeeze the juice from half a lemon on them and sprinkle with three spoons of sugar. Leave it aside while you prepare the mixture for the cake.
Beat the soft butter and sugar with a mixer, until a cream is obtained. Put the ricotta, the juice of the remaining lemon and the yolks and separate the egg whites in a separate bowl (it should be dry, without a single drop of water).
Add the flour, by sifting it, along with the baking powder and vanilla. Stir by hand, until a smooth mixture is obtained.
Beat the egg whites, which you set aside with a pinch of salt into a thick mixture. Use dry and clean mixer attachments, because if they are wet, it would be difficult to get the desired effect.
Integrate the egg whites into the rest of the mixture with light and smooth movements.
Pour the mixture into a baking pan with a diameter of 9″ (22 cm), which has been greased and floured. Arrange the pears on top.
Bake in a preheated oven at 320°F (160°C) for 50 minutes.
Cool the fruit cake on a wire rack and smear its surface with pear jam, it will give it extra shine and a richer taste.
Enjoy! The butter and vanilla cake with pears and ricotta is ready.
