Appetizer cake

Appetizer Cake Recipe with Ricotta and Vegetables: A Delicacy for the Holidays

Preparation time: 20 minutes
Baking time: 35-45 minutes
Total time: 1 hour and 5-15 minutes
Number of servings: 8-10

Every year, the holidays bring us together, and festive meals become the perfect occasion to share joy and culinary delights. The appetizer cake with ricotta and vegetables is a recipe that combines tradition with innovation, being an easy-to-make and extremely tasty dish. It is perfect to be served alongside friends and family, with an appealing look and delicious taste. Let's discover together how we can prepare this delicacy!

Necessary ingredients

1. For the base:
- 3 medium eggs
- 100 g flour
- 100 ml oil
- 100 ml milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground cumin
- 1 teaspoon baking powder

2. For the filling:
- 290 g cow ricotta
- 80 g yogurt
- 60 g cooked corn kernels
- 40 g sun-dried tomatoes (or fresh, depending on preferences)
- 25 g roasted sesame seeds
- 5 g gelatin

3. For decoration:
- 285 g cow ricotta
- 70 g yogurt
- 50-100 g puffed quinoa
- A few mint leaves
- 80 ml hot milk

Step by step to perfection

1. Preparing the oven and ingredients:
Start by preheating the oven to 190°C. Make sure all ingredients are at room temperature, as this will help achieve a more homogeneous texture for the base.

2. Separating the eggs:
Break the eggs and separate the egg whites from the yolks. This step is essential as the egg whites will contribute to aerating the base, giving it a light and fluffy texture.

3. Beating the egg whites:
Beat the egg whites with a little salt until you get a firm foam. You can check the consistency by turning the bowl upside down – if it doesn't drip, you've succeeded!

4. Preparing the yolk mixture:
In another bowl, mix the yolks with the oil, adding it gradually, as for mayonnaise. This will help emulsify the ingredients and provide a rich flavor.

5. Incorporating the dry ingredients:
Add the flour mixed with baking powder and cumin to the yolk mixture, mixing gently. Then, gradually incorporate the milk. Mix well until you achieve a homogeneous mixture.

6. Combining with the egg whites:
Start by incorporating 1-2 tablespoons of egg whites into the yolk mixture, mixing in a circular motion with a spatula. Then, add the remaining egg whites, mixing with gentle movements to avoid losing volume.

7. Baking the base:
Pour the mixture into a 17 cm diameter pan lined with baking paper. Place the pan in the preheated oven and bake for 35-45 minutes. Test if it is done by inserting a toothpick in the middle; if it comes out clean, the base is perfectly baked.

8. Cooling the base:
After the base is baked, remove it from the oven and let it cool completely. It is important not to rush this step, as a warm base can be difficult to cut.

Preparing the filling and decoration

1. Mixing the filling ingredients:
In a bowl, place the ricotta and yogurt and blend them using a hand mixer until you obtain a smooth cream. This creamy filling will add extra flavor to the cake.

2. Preparing the vegetables:
Dice the tomatoes and add them to the ricotta mixture, along with the cooked corn and roasted sesame. Make sure the corn is well drained to avoid excess water.

3. Incorporating the gelatin:
Prepare the gelatin according to the package instructions and add it to the filling mixture. Mix well to ensure the gelatin is evenly distributed.

4. Assembling the cake:
In the pan where you baked the base, place a sheet of aluminum foil or food wrap. Place the first layer of base and soak it with 40 ml of hot milk, allowing it to absorb for 5-8 minutes. Add the filling and continue with the next layer, which you will soak with the remaining hot milk. Cover everything and refrigerate for at least one hour.

5. Decorating the cake:
After the cake has cooled and set, remove it from the pan onto a platter. Coat it with the remaining ricotta cream and refrigerate again for an hour. Finally, dress the edges of the cake with puffed quinoa and decorate with mint leaves for a fresh and appealing look.

Serving suggestions and variations

This appetizer cake with ricotta and vegetables can be adapted to your preferences. You can add delicious ingredients such as pressed ham or boiled chicken breast to the filling, giving it an extra touch of flavor. Additionally, this cake pairs wonderfully with a fresh salad or a yogurt sauce with dill.

Nutritional information

This appetizer cake, depending on servings, has a moderate caloric content, being an excellent option for festive meals. Ricotta is a good source of protein and calcium, and the addition of vegetables contributes to the intake of vitamins and minerals. Therefore, it will not only impress with its appearance and taste but will also provide a nutritional benefit to your meal.

Frequently asked questions

1. Can I use other types of cheese instead of ricotta?
Absolutely! You can experiment with goat cheese or ricotta for a different taste.

2. How can I make the cake more filling?
Adding meat or vegetables like zucchini or green olives can turn this cake into a more substantial appetizer.

3. Is this cake suitable for vegans?
You can adapt the recipe using tofu instead of ricotta and plant-based milk.

I invite you to try this appetizer cake with ricotta and vegetables, guaranteeing that it will become a favorite among all your loved ones. Share the joy of cooking and festive meals with this delicacy, which will surely bring smiles to the faces of those who taste it!