Zitrone Semifreddo Kuchen
Dieser Vanilleschaumkuchen wird mit lemony Semifreddo (“halbgefroren” auf Italienisch) gekrönt, eine reiche gekühlte Mousse.
Quelle: Martha Stewart Living, Mai 2002
Ausbeute
Zutaten
Richtungen
Kochs Notizen
Für perfekt glatte Scheiben schneiden Sie den Schichtkuchen mit einem heißen gezackten Messer. Der Kuchen kann gut in Plastikfolie eingewickelt und bis zu drei Wochen im Gefrierschrank aufbewahrt werden.
Malik
27.04.2023 @ 07:43
This recipe for vanilla foam cake topped with lemony semifreddo (Italian for “half-frozen”) is a rich chilled mousse. The recipe yields 2 four-by-eight-inch cakes and comes from Martha Stewart Living, May 2002. To make the cake, youll need large egg yolks, granulated and powdered sugar, dry white wine, freshly squeezed lemon juice, lemon zest, cold water, large egg whites, heavy cream, and light rum. The semifreddo is made with egg yolks, granulated and powdered sugar, white wine, lemon juice, and lemon zest, cooked over a double boiler until thickened, then cooled and folded into whipped egg whites and whipped cream. The cake layers are cut from a vanilla sponge cake and soaked in rum before being layered with the semifreddo and frozen for at least 5 hours or overnight. To serve, remove the cakes from the freezer, unmold, and slice with a hot serrated knife. The cake can be wrapped in plastic and stored in the freezer for up to three weeks.