Hazelnut Cake With Pear And Ricotta

• For the cake:
• 2 cups hazelnuts, finely ground
• 6 Large eggs
• 2/3 cup sugar
• 7 tablespoons butter, melted
• For the pears:
• 2 Bartlett or William pears, peeled, cored, and diced or thinly sliced
• 1/2 cup sugar
• Juice of 1 lemon
• 2 teaspoons cornstarch
• 1 tablespoon pear brandy
• For the syrup:
• 1/3 cup sugar
• 3 tablespoons pear brandy
• For the filling:
• 17 ounces ricotta cheese, preferably homemade
• 1 cup sugar
• 1 tablespoon pure vanilla extract
• 1 cup heavy cream
• For the ricotta cheese:
• 6 cups organic whole milk
• 2 cups organic heavy cream
• 1 teaspoon salt
• 3 tablespoons organic white wine vinegar
• For cranberries:
• 1 bag cranberries
• 1 cup sugar
• 1 cup water

1. Make the ricotta: In a saucepan on stove over medium heat, put in the milk, 2 cups cream, salt, and vinegar. Bring to a medium heat and boil where it starts to separate. Put in a mesh colander over a bowl until liquid is drained
2. Make the cake: Preheat the oven to 350u0b0F. Butter two 9 1/2 -inch springform pans.
3. Grind the hazelnuts in a mini food processor until very fine.
4. In a large bowl, using an electric mixer with the whisk attachment, combine the eggs and 2/3 cup sugar and beat on high speed for 15 minutes, until the mixture has quadrupled in volume. Gently fold in the hazelnut 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.
5. Make the pears: In a small saucepan combine the pears, 1/2 cup sugar, lemon juice, and cornstarch and simmer over medium-low heat until the pears are soft. Remove from the heat, stir in the 1 T brandy, and let cool to room temperature. Set aside.
6. Make the syrup: In a small saucepan, combine 1/3 c sugar and 1/2 cup water and bring to a boil. Stir in 3 T brandy.
7. Make the filling: In a large bowl, using an electric mixer, beat the ricotta, 1 c sugar, and vanilla for at least 5 minutes, until creamy.
8. Meanwhile, beat the 1 c cream until firm peaks form. Using a spatula, gently fold the whipped cream into the ricotta mixture. Fold in the cooled pear mixture.
9. Assemble the dessert: 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.
10. 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.
11. For cranberry decorations: On stovetop in a saucepan, put sugar and water and heat until sugar is dissolved. Pull off and let rest 10 minutes. Put cranberries in a bowl and pour sugar/water mixture over the top. Cover and put in fridge for 2 hours. When ready to decorate, take cranberries out of mixture and roll in sugar to coat. This may take a few times and then let dry on a tray lined with parchment paper.

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Taken from food52.com/recipes/32748-hazelnut-cake-with-pear-and-ricotta (may not work)