Semifreddo – Emilia-Romagna

A simple but delicious cake recipe:

(*) For a cake springform pan of 24 cm ø Semifreddo: dessert highlight from Emilia-Romagna served cold: as in the Black Forest cake, a layer of almond sponge cake, soaked in cognac and espresso, alternates with a layer of creamy egg custard.

Mix almond kernels and powdered sugar. Whip egg whites to stiff peaks and fold into almond mixture. Divide dough into 3 portions.

Roll out thinly between a parchment paper and cling film the size of the cake springform pan. Bake the bases – perhaps in order – in a 150 degree oven for 10 to 15 minutes. Cool well.

Meanwhile, beat butter, egg yolks and powdered sugar for 10 minutes until light and fluffy. Whip egg whites to stiff peaks. Add by tablespoonfuls, stirring very vigorously (using a food processor or mixer). Mix the cognac and espresso.

Soak a cake base with one third of the cognac-espresso mixture. spread one third of the egg cream on it. sprinkle one third of the grated chocolate shavings on it. Place another cake layer on top and continue in this manner. Finish with cream.

Leave the cake to cool for 5 hours. Only then spread the remaining chocolate shavings evenly on top. Bring to the table very cooled or possibly already a little bit frozen.

a piece of ice-cold chocolate on a cucumber grater.

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