15/06/2023
Semifreddo - irresistible treat for the summertime
Ingredients
For the cake bases:
- 250 g peeled almonds
- 2 egg whites
- 150 g icing sugar
For the filling:
- 3 room temperature eggs
- 200 g butter
- 60 g icing sugar
- 150 g dark chocolate
- 2 cl brandy
- 2 mocha cups strong cooled espresso
- 1 tbsp almond slivers
Preparation
Prepare the cake bases the day before if possible:
Preheat the oven to 150 degrees. Grind 250 g peeled almonds very finely. Mix with 150 g icing sugar, beat 2 egg whites until stiff and fold in. Divide the dough into three portions and roll each one out thinly between cling film to the size of a springform tin. Bake the three bases one after the other in a preheated oven (gas mark 1) on the middle shelf for 10-15 minutes. Leave to cool well.
For the filling:
- Separate 3 eggs, beat the egg whites until stiff. Beat 220 g butter, 3 egg yolks and 60 g icing sugar until fluffy. Fold in the beaten egg whites one tablespoon at a time. Mix 2 cl brandy with the 2 cups of espresso. Soak a cooled almond base with about 1/3 of the espresso and brandy mixture.Apply 1/3 of the egg foam cream and smooth out
- Grate 50 g chocolate and sprinkle half of it on the cream. Carefully place another cake base on top, drizzle with espresso and brandy. Follow with cream and chocolate, then cake base, espresso, brandy and cream again. Cover the cake, leave to infuse for 4-5 hours in a very cold fridge (or a little shorter in the freezer)
- Before serving, coarsely grate 100 g of chocolate and decorate the surface of the cake with chocolate shavings and almond slivers, if desired. Serve ice cold .
We recommend using organic ingredients. This ensures irresistible enjoyment without unnecessary exposure to pesticides and additives.
Your hypo-A team wishes youlots of fun preparing and enjoying them.
(from the cookery book by Irmtraut Volkmann for the book "Ökosystem Mensch - Gesundheit ist möglich", VBN-Verlag 2009)