Strawberry Semifreddo Cake: sweet, airy, and refreshing dessert
published on 4 June, 2019 at 11:07
Ingredients:
Cake Layer
1/2 cup all-purpose flour
3 large egg yolks
1 teaspoon vanilla
Pinch salt
1/4 cup Sugar Extra Fine Granulated Sugar
3 large egg whites (without yolk traces)
Strawberry Semifreddo
3 large egg yolks
1 teaspoon vanilla
Pinch salt
1/4 cup Sugar Extra Fine Granulated Sugar
3 large egg whites (without yolk traces)
Strawberry Semifreddo
2 pounds (32 oz) strawberries
1 cup heavy cream
1 cup (8 large) egg whites
1 3/4 cups Sugar Extra Fine Granulated Sugar
Garnish
1 cup heavy cream
1 cup (8 large) egg whites
1 3/4 cups Sugar Extra Fine Granulated Sugar
Garnish
1 pound ripe fresh strawberries, tops removed
1/3 cup strawberry jelly or fruit spread
1/3 cup strawberry jelly or fruit spread
Directions:
Whip egg yolks, vanilla, and salt. In a clean bowl whip sugar and egg whites to a stiff and stable meringue. Stop whipping and immediately fold whipped yolks delicately into whipped egg whites. Fold in flour. Using a spoon or metal spatula spread cake batter into a pan. Bake until golden. Place strawberries in a blender and mix until completely smooth. In a bowl whip cream to soft peaks. Add strawberry puree and fold it in. Place bowl in refrigerator. Place egg whites and sugar in a medium-sized bowl and place it over a large pot that is filled with 1-inch of water. Place pot over heat and bring water to a boil while whisking the mixture. Remove from heat and whip mixture using a mixer to a stiff meringue. Add 1/3 of meringue to strawberry puree and gently stir it in. Add another 1/3 of meringue and when carefully folded in add the rest. Scrape mixture into plastic-lined pan and place in freezer for at least 5 hours. Place serving platter that will hold the semifreddo in the freezer for at least 30 minutes. Place fresh strawberries on cake right before serving.
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