Name: Red velvet cassata recipe by Uma Sarkar at BetterButter
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8
Ingredients: 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

Ingredients Serving: 8

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

Instructions

First prepare ice cream
Beaten the egg yolk with little sugar and keep aside.
Boil the milk and add sugar. Boiling for 2 to 3 minutes. Reduce the heat to low.
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.
Now pour the beaten eggmilk into the hot milk and continueslly stirring to one boil. Milk becomes thick çustard ( Heat should be in low).
Add vanilla essence and strain the thick milk and keep for cool, cover with clean rap.
After cool down the milk , add whipped cream and mix it well.
Divided into 3 portion and keep one portion as it is and mix mango and butterscotch flavours into remaining two portion.
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.
This procedure should be done 3 to 4 times.
Ice cream is ready.
Making of red velvet sponge cake.
Set a butter paper in the tray.
Sieve the Maida mix with coco powder, baking powder and milk powder.
Beaten the egg white with sugar powder and make it foam. Add egg yolk ,beat well.
Add Maida in cut and fold method.
Add vanilla essence and red colour. Pour on the butter paper set tray.
Bake in preheated oven for 15 minutes at 180 degree centigrade.
Now making of cassata
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.
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.
For second layer set vanilla and third layer is mango. Ice cream.
Place cake pieces on the top and tightly seal with aluminium foil.
Keep in the freezer for 3 to 4 hours.
Take out from the freezer and flip the dish on a serving plate and dusted icing sugar on it.
Cassata is ready , cut and serve.

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