Cold Cake with Cookies and Balsamic
Stuffed cake
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Cook Time
45 min
Servings
8
Difficulty
Easy
Prep Time
30 Min
This Thermomix® recipe for Cold Cake with Cookies and Balsamic is ready in 45 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This cold cake with cookies is a delicious and easy to prepare dessert, perfect for hot summer days or a birthday party. The combination of crunchy cookies, 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 guaranteed success! You can vary it using other types of fresh seasonal fruit.
Ingredients (7 ingredients)
-
250 g dry cookies
-
400 ml sweetened cream
-
500 g ricotta cheese
-
1 tsp vanilla extract
-
raspberries
-
milk for soaking
-
balsamic vinegar glaze for decoration
Preparation (9 steps)
Preparation of the cookies
Put 250 g of dry cookies in a bowl and keep them handy.
Whip the cream
Pour 400 ml of sweetened cream into the bowl and whip with the butterfly inserted for 2 Min./Stufe 3.5.
Add ricotta and vanilla
Add 500 g of ricotta cheese and 1 teaspoon of vanilla extract to the bowl. 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 cookies in 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 cookies. Add some raspberries here and there.
Repeat the layers
Repeat the procedure until you get 3 layers.
Cool in refrigerator
Let the cake rest in the refrigerator for 15-20 minutes.
Decorate with glaze
Take the cake from the fridge and complete it with a drizzle of balsamic vinegar glaze.
Finished cooking? Great! 🎉
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Created by
Francesca Leone
11
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Milk
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