Cake with pear and ricotta

Description

So I decided to join the pastry dough, especially that Easter week continues and you can afford other Goodies! Pear combines very well with spices with a delicate ricotta. The cake turned out delicious, I invite you to tea!

Ingredients

Butter

150 g
Vegetable oil

50 ml
Sugar

4 Tbsp
Salt

2 tsp
Chicken egg

1 piece
Flour

1 kg
Yeast

20 g
Milk

500 ml
Ricotta

400 g
Pear

2 piece
Powdered sugar

100 g
Chicken egg

1 piece
Star anise

1 piece
Cardamom

3 piece

Cooking

The cooking time are subject to a time test approach. From this quantity of products obtained the dough into 2 or 3 pieces. Instant dry yeast "SAF-Moment" dissolve in 50ml of warm milk, add sugar. Cover with cling film and leave in a warm place until the formation of the foam "cap".

Egg mix with salt. Sift the flour. The remaining milk heat. Melt the butter and mix with vegetable. Pour the flour mound in the center to make a recess, pour back the fermented yeast, egg and milk. Knead the dough. Gradually adding the mixture of oil and knead thoroughly until elastic.

The dough is very grateful, does not stick to hands. Roll it into a ball and put under the tape in a warm place. It should come 2 times. I have the dough rising in a slow cooker in the "Yogurt" is 1 hour.

For the cake we will need 1/2 of dough. roll the dough into a rectangular formation. Pear peel and cut into cubes. Star anise and cardamom (seeds) grind in a mortar.

Ricotta mixed with icing sugar. Spices add to the chopped pear.

On the long edge of the dough spread the ricotta first, it pear.

Wrap the filling once. The remaining dough is cut into thin strips. To zawroty stuffing next.

Roll the loaf around to take the edge. In the middle of the baking tray lined with parchment paper, put the cooking ring, around which put our roll. Cover with a towel and leave for half an hour. Preheat the oven to 180 degrees. Pie to grease with egg and bake for 30-35 minutes. Cool slightly and serve.

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