Description

This cold cake with biscuits is a delicious and easy to prepare dessert, perfect for hot summer days or for a birthday party. The combination of crunchy biscuits, velvety ricotta cream and fresh raspberries creates an explosion of flavors in every bite. The addition of balsamic vinegar glaze gives an elegant and original touch. I often prepare it when I have unexpected guests, because it is quick and requires no cooking. A real guaranteed success! You can vary it using other types of fresh seasonal fruit.

Ingredients (7 ingredients)

250 g dry biscuits

400 ml sweetened cream

500 g ricotta

1 tsp vanilla extract

raspberries

milk for soaking

balsamic vinegar glaze for decorating

Preparation (9 steps)

Preparation of the biscuits

Put 250 g of dry biscuits in a bowl and keep them handy.

Whip the cream

Thermomix® Setting

2 min/Speed 3.5

Pour 400 ml of sweetened cream into the jug and whip with the butterfly whisk inserted for 2 Min./Stufe 3.5.

120

Add ricotta and vanilla

Thermomix® Setting

20 Sec./Speed 3

Add 500 g of ricotta and 1 teaspoon of vanilla extract to the jug. Mix for 20 Sec./Stufe 3.

Transfer the cream

Using a spatula, transfer the filling cream into a pastry bag.

Assemble the first layer

Soak the biscuits in the milk and arrange them neatly on the serving dish, side by side.

Cream and raspberries

Make many tufts with the filling cream on top of the biscuits. Add some raspberries here and there.

Repeat the layers

Repeat the procedure until you get 3 layers.

Cool in the refrigerator

Leave the cake to rest in the refrigerator for 15-20 minutes.

Decorate with glaze

Take the cake from the refrigerator and complete it with a drizzle of balsamic vinegar glaze.

Finished cooking? Great! 🎉

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About this recipe

The cold cake with biscuits and balsamic is a dessert that evokes childhood memories, when my grandmother prepared simple but flavorful desserts for family parties. This version, enriched by the balsamic vinegar glaze, is a tribute to that tradition, with a touch of modernity and refinement. The dry biscuits, preferably shortbread type, form the crunchy base of the cake. Their consistency, once soaked in milk, softens slightly, creating a pleasant contrast with the creaminess of the filling. The sweetened cream, whipped in the Thermomix®, brings lightness and fluffiness to the cream. It is essential that the cream is very cold to obtain an optimal result. The ricotta cheese, the main ingredient of the cream, gives a delicate flavor and a velvety texture. I recommend using sheep's milk ricotta for a more intense taste, or cow's milk ricotta for a more delicate flavor. The vanilla extract enhances the flavors of the other ingredients, adding a enveloping aromatic note. The fresh raspberries, with their acidity and their bright color, balance the sweetness of the cream and add a touch of freshness. To whip the cream in the Thermomix®, it is important to use the butterfly whisk and set a moderate speed (Stufe 3.5) to avoid tearing the cream. During the mixing phase of the ricotta and vanilla, a low speed (Stufe 3) is sufficient to mix the ingredients without deflating the cream. The pastry bag facilitates the creation of uniform cream puffs, but alternatively you can use a spoon. To soak the biscuits, immerse them quickly in the milk to prevent them from crumbling. This cake is naturally vegetarian. For a vegan version, you can replace the biscuits with vegan biscuits, the cream with vegetable cream and the ricotta with soy ricotta. To vary the flavor, you can add spices such as cinnamon or cardamom to the cream, or use other types of fresh seasonal fruit, such as strawberries, blueberries or peaches. The cold cake with biscuits and balsamic is perfect to serve as a dessert at the end of a meal, accompanied by a glass of Moscato d'Asti or an espresso. The balsamic vinegar glaze, with its sweet and sour taste, enhances the flavors of the cake and adds a touch of elegance. The cake can be stored in the refrigerator for a maximum of 2-3 days. It can be prepared in advance and decorated with the balsamic vinegar glaze just before serving.