Red velvet cassata | How to make Red velvet cassata

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ByUma Sarkar
Created on 18th Jun 2017
  • Red velvet cassata, How to make Red velvet cassata
Red velvet cassataby Uma Sarkar
  • Red velvet cassata | How to make Red velvet cassata (2 likes)

  • 0 reviews
    Rate It!
  • By Uma Sarkar
    Created on 18th Jun 2017

About Red velvet cassata

Basically cassata is a multicolourd, flavoed ice cream with cake and is very popular.. it is generally not made in home because the procedure is elaborate. I make it sometimes. Today i made red velvet cassata.

Red velvet cassata is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Fusion cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Red velvet cassata at your home. Red velvet cassata by Uma Sarkar will help you to prepare the perfect Red velvet cassata at your home. You don't need any extra effort or time to prepare this. It just needs 25.0 for the preparation and 35.0 for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Red velvet cassata.

  • Prep Time25mins
  • Cook Time35mins
  • Serves8People
Red velvet cassata

Ingredients to make Red velvet cassata

  • Red velvet sponge cake for base
  • Maida - 1/2 cup
  • Sugar - 1/2 cup
  • Egg - 4 nos
  • Milk powder - 1 tbsp
  • Vanilla Essence - 1/2 tsp
  • Baking powder - 1/2 tsp
  • Coco powder - 1/2 tbsp
  • Edible red colour - 4 - 5 drops
  • 15 " / 10" baking tray
  • For ice cream
  • Milk- 1 litter
  • Egg yolk - 1 nos
  • Sugar - 1 cup or as per taste
  • whipped cream - 1 cup
  • Vanilla essence - 1 tsp
  • Mango crush - 1/ 2 cup
  • Butterscotch Essence - 1 Tsp
  • Yellow colour - 3 drops
  • Butterscotch chips - 1 tbsp

How to make Red velvet cassata

  1. First prepare ice cream
  2. Beaten the egg yolk with little sugar and keep aside.
  3. Boil the milk and add sugar. Boiling for 2 to 3 minutes. Reduce the heat to low.
  4. Take one cup of hot milk hold by left hand and pour continueslly little by little hot milk into egg yolk and at the same time beat the yolk with the electric beater.
  5. Now pour the beaten eggmilk into the hot milk and continueslly stirring to one boil. Milk becomes thick çustard ( Heat should be in low).
  6. Add vanilla essence and strain the thick milk and keep for cool, cover with clean rap.
  7. After cool down the milk , add whipped cream and mix it well.
  8. Divided into 3 portion and keep one portion as it is and mix mango and butterscotch flavours into remaining two portion.
  9. Keep in the freezer for 30 minutes . After that take out from the freezer and beaten the ice cream with beater so that ice cream becomes smooth and soft.
  10. This procedure should be done 3 to 4 times.
  11. Ice cream is ready.
  12. Making of red velvet sponge cake.
  13. Set a butter paper in the tray.
  14. Sieve the Maida mix with coco powder, baking powder and milk powder.
  15. Beaten the egg white with sugar powder and make it foam. Add egg yolk ,beat well.
  16. Add Maida in cut and fold method.
  17. Add vanilla essence and red colour. Pour on the butter paper set tray.
  18. Bake in preheated oven for 15 minutes at 180 degree centigrade.
  19. Now making of cassata
  20. Cut the sponge cake sheet as per dish size. Set the cake pieces in the dish tightly and make sure that there was no gap.
  21. Set ample amount of butterscotch flavour ice cream for bottom layer on the cake and press with spoon and keep in the freezer for 10 minutes.
  22. For second layer set vanilla and third layer is mango. Ice cream.
  23. Place cake pieces on the top and tightly seal with aluminium foil.
  24. Keep in the freezer for 3 to 4 hours.
  25. Take out from the freezer and flip the dish on a serving plate and dusted icing sugar on it.
  26. Cassata is ready , cut and serve.
My Tip: In sponge cake , donot use butter or oil. When you keep cake in the frige it becomes hard.

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