Lemon Semifreddo Recipe

Summary

Health IndexAverageCuisine
CourseDish
SpecialityInterest Group

Ingredients

 Eggs6 , separated
 Granulated sugar1 Cup (16 tbs)
 Grated lemon rind15 Milliliter (1 tablespoon)
 Sifted cake and pastry flour250 Milliliter (1 cup)
 Ground almonds125 Milliliter (1/2 cup)
For lemon
 Lemon juice75 Milliliter (1/3 cup)
 Granulated sugar50 Milliliter (1/4 cup)
For lemon filling
 Eggs3 , beaten
 Lemon juice125 Milliliter (1/2 cup)
 Butter50 Milliliter (1/4 cup)
For whipping cream topping
 Whipping cream375 Milliliter (1 1/2 cups)
 Sliced almonds125 Milliliter, toasted (1/2 cup)

Nutrition Facts

Serving size: Complete recipe

Calories 5228 Calories from Fat 2589

% Daily Value*

Total Fat 293 g451%

Saturated Fat 130.4 g651.9%

Trans Fat 0 g

Cholesterol 2546.5 mg

Sodium 751.8 mg31.3%

Total Carbohydrates 514 g171.5%

Dietary Fiber 26.4 g105.6%

Sugars 285.7 g

Protein 117 g234.8%

Vitamin A 69.8% Vitamin C 185.6%

Calcium 86.9% Iron 137.2%

*Based on a 2000 Calorie diet

Directions

In large bowl and using electric mixer, beat egg yolks with 1/2 cup (125 mL) of the sugar and lemon rind for 6 to 8 minutes or until very pale and thickened.
In separate bowl and with clean beaters, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks form.
Stir together flour and ground almonds.
Fold one third of the egg whites, then one third of the flour mixture, into yolk mixture; repeat twice.
Pour into greased and floured 10 inch (3 L) springform pan.
Bake in 350°F (180°C) oven for 25 to 30 minutes or until cake tester inserted near center comes out clean.
Run knife around edge of cake.
Let cool in pan on rack.
LEMON SYRUP: In saucepan, heat lemon juice with sugar until dissolved, stirring occasionally; set aside.
LEMON FILLING: In small heavy nonaluminum saucepan, combine eggs, sugar, lemon juice and butter; cook over low heat, stirring, for 15 to 20 minutes or until mixture coats spoon thickly.
Transfer to bowl; place waxed paper directly on surface and refrigerate until chilled.
Whip cream; fold into lemon mixture.
ASSEMBLY: Slice cake horizontally into three layers.
Line 10 cup (2.5 L) bowl with plastic wrap, then fit in top layer of cake, cut side up.
Trim off 1 inch (2.5 cm) strip around middle layer; place strip around edge over cake in bowl to meet rim.
Brush cake with one third of the lemon syrup.
Spoon in about one third of the lemon filling; cover with middle layer of cake.
Brush with one third of the syrup; spoon in remaining filling.
Top with third layer, cut side down, trimming if necessary to fit; brush with remaining lemon syrup.
Cover with plastic wrap and refrigerate for at least 8 hours or up to 1 day.
TOPPING: Uncover cake and invert onto serving plate.
Remove plastic wrap.
Whip cream and spread over cake.
Garnish bottom edge with toasted almonds.
Freeze overnight or until solid. (Semifreddo can be wrapped and stored in freezer for up to 2 weeks.)
To serve, let stand in refrigerator for 4 hours to partially thaw.
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