Torta ricotta e pere is an Italian cake originating from the Amalfi area. It consists of four main parts – the hazelnut sponge, the syrup, the ricotta cream, and the pear filling. The sponge is made with a combination of eggs, sugar, hazelnuts, flour, lemon zest, and butter.

The syrup consists of water, sugar, rum, and pear brandy, while the ricotta cream is made with ricotta, whipping cream, and sugar. The pear filling is made with ripe pears, sugar, pear brandy, and gelatine. In order to assemble the cake, one sponge disk is placed at the bottom and it's then spread with half the ricotta cream, the pear filling, and the other half of the ricotta cream.

The other sponge disk is placed on top, and the cake is then chilled before serving. It's recommended to decorate this cake with icing sugar.