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Lemon Semifreddo Cake
Recipe Summary
Yield: Makes 2 four-by-eight-inch cakes
Ingredients
Ingredient Checklist
Vanilla Sheet Cake
9 large egg yolks, room temperature
1 cup plus 1 tablespoon granulated sugar
5 tablespoons confectioners’ sugar
1/2 cup dry white wine
1/2 cup plus 1 teaspoon freshly squeezed lemon juice
Finely grated zest of 2 lemons
1/2 cup cold water
5 large egg whites
2 cups heavy cream
3 tablespoons light rum
Cook's Notes
For perfectly smooth slices, cut the layered cake with a hot serrated knife. Cake can be wrapped well in plastic wrap and stored in the freezer for up to three weeks.
Gallery
Lemon Semifreddo Cake
Recipe Summary
Yield: Makes 2 four-by-eight-inch cakes
Gallery
Lemon Semifreddo Cake
Lemon Semifreddo Cake
Lemon Semifreddo Cake
Recipe Summary
Yield: Makes 2 four-by-eight-inch cakes
Recipe Summary
Yield: Makes 2 four-by-eight-inch cakes
Yield: Makes 2 four-by-eight-inch cakes
Makes 2 four-by-eight-inch cakes
Ingredients
Ingredients
- Vanilla Sheet Cake
- 9 large egg yolks, room temperature
- 1 cup plus 1 tablespoon granulated sugar
- 5 tablespoons confectioners’ sugar
- 1/2 cup dry white wine
- 1/2 cup plus 1 teaspoon freshly squeezed lemon juice
- Finely grated zest of 2 lemons
- 1/2 cup cold water
- 5 large egg whites
- 2 cups heavy cream
- 3 tablespoons light rum
Directions
Line bottoms and sides of two 5-by-9-inch loaf pans with parchment paper; set aside. Using a serrated knife, trim all edges of vanilla sheet cake by 1 inch so it measures 8 by 12 inches. Slice cake widthwise, through the top, into three vertical pieces, each 4 by 8 inches. Split each piece in half, slicing horizontally through the crumb. You should have six 4-by-8-inch layers. Set aside.
Make the semifreddo: In a large heatproof bowl set over a pan of simmering water, whisk together egg yolks, 1/2 cup granulated sugar, and 2 tablespoons confectioners’ sugar until smooth.
Add wine, 1/2 cup lemon juice, and lemon zest; cook, stirring constantly with a wooden spoon, and scraping across the bottom to prevent mixture from sticking to bowl, until mixture is thick enough to coat the back of the spoon, 6 to 7 minutes. Remove from heat, and transfer to a large bowl. Let cool to room temperature, or place pan in an ice bath, stirring occasionally, to expedite chilling.
When custard has cooled, combine the water, 1/2 cup granulated sugar, and remaining teaspoon lemon juice in a small saucepan. Bring mixture to a simmer over medium heat. Cook until mixture is slightly thickened and registers 240 degrees on a candy thermometer, about 8 minutes; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat, and let mixture cool 2 to 3 minutes.
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and remaining tablespoon sugar on medium-high speed until stiff but not dry peaks form. With mixer still running, slowly drizzle syrup mixture into egg whites; continue beating until meringue has cooled slightly and the bowl is cool to the touch.
In another large mixing bowl, whip cream with remaining 3 tablespoons confectioners? sugar until soft peaks form. Fold whipped cream into cooled lemon mixture; fold in egg white mixture. Mixture should be very smooth. Place rum in a small bowl.
Fit one of the cake layers in the bottom of each prepared loaf pan. Using a pastry brush, lightly moisten top of cake with rum. Using an offset spatula, evenly spread 1 1/2 cups lemon filling over each. Repeat process, making another layer of cake, rum, and filling; cover each with one of the remaining cake layers. Place in freezer at least 5 hours or overnight.
Just before serving, remove pans from freezer, and turn cakes out of pans; remove parchment paper. Slice into pieces.
Cook's Notes
For perfectly smooth slices, cut the layered cake with a hot serrated knife. Cake can be wrapped well in plastic wrap and stored in the freezer for up to three weeks.
Cook’s Notes
For perfectly smooth slices, cut the layered cake with a hot serrated knife. Cake can be wrapped well in plastic wrap and stored in the freezer for up to three weeks.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Lemon Semifreddo Cake
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Reviews:
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All Reviews for Lemon Semifreddo Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
