Description
Recently was the anniversary of my grandmother that my mom asked me to make a cake. I've been thinking to bake that is not yet baked. And opted for the Semifreddo. Truly gorgeous cake which has not left indifferent any of the guests. For contrast Semifreddo can be served with hot chocolate sauce, but I don't have time to do that. Offer for the contest "new year tastes of the planet."
Ingredients
-
Egg white
7 piece
-
Instant coffee
1 tsp
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Sugar
150 g
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Hazelnuts
50 g
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Cream
740 ml
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Berry
500 g
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Powdered sugar
50 g
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Dark chocolate
140 g
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Honey
1 Tbsp
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Water
3 Tbsp
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Butter
1.5 Tbsp
Cooking
Hazelnuts grind in a blender into crumbs.
Beat 3 protein in the process of whipping add the sugar and instant coffee. When whites will turn into a lush foam, add the nuts, stir with a spoon. Do not whip the nuts with a mixer because they are fat and the foam will fall off.
Line a baking sheet with parchment paper, lay out the top layer of meringue, spread evenly. Put in a preheated 150 degree oven for 1 hour.
Remove from the oven, allow to cool.
To break into pieces.
Whip the cream until they begin to hold shape. Pour 2/3 of the meringue and mix.
Berries thaw, dry, grind in a blender.
The remaining proteins vzbit in a solid foam with sugar. Add berries and mix.
Put the form with two layers of cling film, put in freezer for 10 minutes.
To get out of the freezer, spread on the bottom 1/3 of the creamy mixture, sprinkle half of the berries. Repeat the layers, laying out the last creamy layer. Sprinkle with remaining meringue. Cover with remaining layers of the film with a sheet of foil and place in freezer at least 3 hours! To serve chilled. I took the cake out of the freezer 2 hours before serving and put in the fridge - it's a little thawed out, but nothing comes out.
Decorate as desired. To make chocolate sauce: in a saucepan pour the cream, water and honey. Heat to a slow boil. Add the chocolate and butter. On small fire to heat, stirring until melted chocolate. Serve hot. Bon appetit!
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