The smart red velvet cassata is born from the combination of two desserts: the red velvet in a soft tart form and the ricotta cassata in a quick version!
The dessert that comes out is very unique aesthetically and perfect to serve during an occasion like Valentine’s Day or Mother’s Day, and in addition, it is quick to make… basically in less than an hour it’s all ready!
The taste… well, that is indisputably good because what prevails is the typical ricotta cream of the cassata… with lots of chocolate chips (or hand-chopped chocolate) and the essential cinnamon!
Tell the truth, did I intrigue you? I hope so and I invite you to try as soon as possible this fantastic smart red velvet cassata!
ALSO READ:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup cup all-purpose flour
- 1/2 cup cup sugar
- 1 egg
- 1/2 cup cup buttermilk (or 1/4 cup yogurt + 1/4 cup milk + lemon drops)
- 1/4 cup cup rice oil (or vegetable oil)
- 1 teaspoon vinegar (also apple cider if you have it)
- 1 teaspoon tsp baking soda
- red food coloring (pinch)
- 7 oz oz ricotta cheese
- 5 oz oz heavy whipping cream
- 2 teaspoons powdered sugar
- ground cinnamon
- 2.5 oz oz chocolate chips
Tools
Smart mold for tart 9.5 inches
Steps
Making buttermilk at home is very simple: mix yogurt and milk in a bowl, with a teaspoon of lemon juice; wait at least 20′ and it is ready to be used. Prepare it in advance so you have it ready when you start mixing.
– Mash the ricotta with a fork, add the powdered sugar and cinnamon, and mix with beaters to remove lumps. Whip the cream separately and then gently add it to the ricotta. Finally, add the chocolate chips and chill the bowl in the fridge.
Adjust the sweetness of the cream according to your taste… same for the cinnamon.
– Preheat the oven to 338°F
– Beat the egg with the sugar using electric beaters until a frothy mixture is obtained; add the vanilla (powder or liquid) and the red food coloring (better if in powder) and mix.
– Pour the oil and buttermilk, always mixing between one addition and the other, then add the sifted flour.
– In a small cup or glass, mix vinegar with baking soda; the action of these two ingredients will form a rising foam that we will immediately add to the dough.
– Pour the batter into the previously greased mold and bake.
– Bake for about 30′ and unmold when cold.
– Put the ricotta cream in a pastry bag with a smooth nozzle and dot the whole cake.
– Decorate as you like with fresh fruit, candied fruit (such as cherries, orange, and citron), or chocolate chips and serve.
Advice:
– The smell and taste of vinegar disappear during baking so don’t be afraid! If you don’t want to use it or don’t have it, use 1 teaspoon of baking powder (without adding baking soda) but know that you won’t have the same fluffiness.
