Italian Cake: Τorta Semifreddo

Italian Cake Τorta, τούρτα, σεμιφρέντο, μαρμελάδα, παντεσπάνι, Γαβριήλ Νικολαΐδης, cool artisan Semifreddo

Italian Cake Τorta, τούρτα, σεμιφρέντο, μαρμελάδα, παντεσπάνι, Γαβριήλ Νικολαΐδης, cool artisan Semifreddo

Ingredients
For the cake

  • 4 eggs
  • 1 cup sugar
  • 1 cup flour
  • 2 vanillas
  • ¼ cup jam (various flavors)

For the semifreddo

  • 1 can cream fresh
  • 1 milk condensed
  • 300 gr. cream cheese
  • ½ cup of your favorite jam

 

Italian Cake Τorta, τούρτα, σεμιφρέντο, μαρμελάδα, παντεσπάνι, Γαβριήλ Νικολαΐδης, cool artisan Semifreddo

Directions

  • Preheat the oven to 175°C in air and lay  grease-proof paper on a pan.
  • Use a brush to coat it with corn oil.
  • Beat eggs in mixer with sugar and vanilla for about 10 minutes until the mixture gets white.
  • Stop the mixer and add the flour throwing it like rain over the mixture, stirring gently with a silicone spatula until it gets homogenous.
  • Pour the mixture into the pan and use a spatula to straighten it and create a layer that is the same thick everywhere.
  • Bake the cake in the preheated oven for 15-20 minutes, until it gets a nice golden color.
  • Remove from the oven, invert onto towel, carefully tear away the paper and wrap it in roll with the towel.
  • Allow to cool completely while wrapped so it keeps the shape of the cake roll.
  • Meanwhile prepare the semifreddo: Beat the cream fresh in the mixer for 5 minutes until fluffy.
  • Pour the condensed milk, vanilla and keep beating for 2-3 minutes. The mixture will rise and get really fluffy.
  • Add the cream cheese and beat a little more so it is completely integrated.
  • Finally add the jam and beat until the mixture is homogenous.

 

Italian Cake Τorta, τούρτα, σεμιφρέντο, μαρμελάδα, παντεσπάνι, Γαβριήλ Νικολαΐδης, cool artisan Semifreddo

For the set up of the cake

  • Dress a large round bowl in plastic wrap.
  • Unwrap the cake, coat it with jam of your choice and rewind roll.
  • of the bowlCut the roll into slices with a thickness of about one centimeter and cover the entire surface starting from the bottom.
  • Pour the semifreddo and cover with the remaining rolls.
  • Allow the cake in the freezer until the semifreddo is frozen very well.
  • Remove the cake on a platter and remove the membrane.
  • Reserve the dessert in the freezer.

 

Italian Cake Τorta, τούρτα, σεμιφρέντο, μαρμελάδα, παντεσπάνι, Γαβριήλ Νικολαΐδης, cool artisan Semifreddo

Serve With Love

Δοκίμασε τη συνταγή μου, ανέβασε φωτοραφία με hashtag #coolartisan και εγώ θα την κάνω repost εδώ

cool artisan instagram

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *