Semifreddo Cake with Raspberries and Strawberries
Baking and Desserts • Italian
Description
Semifreddo Cake with Raspberries and Strawberries
Ingredients
- Sugar 1 glass
- Egg white 3 pieces
- Hazelnut 0 oz
- Instant coffee 1 tablespoon
- 10% cream 25 fl oz
- Raspberry leaves 10 oz
- Strawberry 10 oz
- Liquid dark chocolate 5 oz
- Butter 0 oz
Step-by-Step Guide
Step 1
Toast the hazelnuts in a dry skillet for 5 minutes, stirring constantly. Then chop them with a knife.
Step 2
Whip the egg whites until frothy, then add the coffee. While continuing to whip, gradually sprinkle in 2/3 cup of sugar. Whip vigorously, then fold in the nuts very gently.
Step 3
Line a baking tray with parchment paper, spread the whipped mixture in a 2 cm layer, and place it in the oven at 195°F for 3 hours. Remove and let it cool completely. Break into small pieces.
Step 4
Whip 600 ml of cream until stiff peaks form, then gently fold in the resulting pieces.
Step 5
Line a 28 cm diameter springform pan with parchment paper. Spread 1/3 of the mixture into the pan, then evenly distribute half of the mixed strawberries and raspberries on top. Cover with another 1/3 of the mixture, then layer the remaining berries on top, followed by the rest of the cream mixture. Cover with plastic wrap and lightly press down with a plate. Place in the freezer for 18 hours.
Step 6
Just before serving, prepare the sauce: grate the chocolate, mix 150 ml of cream with 1 tablespoon of sugar, bring to a boil, then immediately reduce the heat to the minimum. Add the grated chocolate and butter. Cook, stirring constantly, until the chocolate is completely melted. Let it cool slightly and serve with the cake.
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