Junior chef
Utensils
Apron
baking paper
Bowl
Brush
Measuring cup
Mixer
Oven mitts
Paring knife
Rubber spatula
Tablespoon
Teaspoon
Timer
Whisk
Cutting board
Kitchen scales
square springform pan (approx. 23 cm)
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Line the base of a springform pan (approx. 23 cm) with baking paper, grease the sides.
Dough
Using the whisk on a hand mixer, beat the egg yolks, sugar and vanilla sugar in a bowl for approx. 3 mins. until light and creamy. Add the ricotta and milk to the egg mixture and stir. Mix the flour, baking powder and chocolate cubes, then fold into the mixture.
Egg whites
Place the egg whites and salt in a bowl, whisk with the mixer until stiff, then fold into the dough using a rubber spatula.
Pears
Core the pears and slice them into wedges. Overlap the pear wedges in the prepared dish. Spread the dough over the pears.
To bake
Approx. 35 mins. in the centre of an oven preheated to 180 °C. Remove, allow to cool slightly. Turn out onto a board, cut into pieces, arrange.
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