Fruit Semifreddo Cake

Recipe without an ice cream maker made with a whisk or with the Bimby.

Easy to make, it is ideal for summer times especially because now there are so many varieties of different fruits.
So today I wanted to make my name day cake, nice, fresh, and especially economical.
At my house, everyone enjoyed it.

Thought for you:

Difficulty: Easy
Cost: Economical
Rest time: 8 Hours
Preparation time: 1 Hour
Portions: 10
Cooking methods: No cooking
Cuisine: Italian Regional
Region: Sicily
Seasonality: Spring, Summer

326.64 Kcal

calories per serving

Info Close

Energy 326.64 (Kcal)
Carbohydrates 27.89 (g) of which sugars 24.53 (g)
Proteins 3.65 (g)
Fat 21.97 (g) of which saturated 1.26 (g)of which unsaturated 1.69 (g)
Fibers 0.81 (g)
Sodium 20.94 (mg)

Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s do the shopping

2 cups whipping cream
1 packet vanillin
4.6 oz dextrose
4 egg yolks
2 egg whites
1.8 oz strawberry preserve
1.8 oz plum jam
1.8 oz peach compote
1.8 oz berry compote
3.5 oz blackberries
3.5 oz cherries
3.5 oz apricots

A look at health

Tools

What do we need to make the

4 Small Bowls
1 Bowl
1 Electric Mixer or the Bimby
1 Cake Pan springform pan 9.5 inches
1 Plate cake
1 Plastic Wrap
1 Knife
1 Spatula

Steps

To make the

You need to put the cream in the freezer for at least 30 minutes.
Meanwhile, wash the fruit of your choice
and distribute the fruit jam of choice in the smaller bowls.
I chose mulberries, peach, cherry, plum, basically what I had at home, all made by me and sugar-free. If you want, you can make the cake with just one flavor or 2 or 3.
Separate the yolks from the whites and whip the latter to stiff peaks, (with the Bimby, place the butterfly and whip at speed 3 for 4 minutes)
Now add the yolks one by one and continue whisking (with the Bimby, always with the butterfly, 3 min. speed 3). Set aside.
Take the cream out of the freezer and pour it into a bowl, add the dextrose and vanillin, and whip until it is nice and fluffy. (with the Bimby butterfly and 3 min. speed 3).
Combine the cream with the whipped egg mixture, mixing gently with the whisk or a spatula.
Distribute the egg and cream mixture among the bowls with the jam and mix each composition.
In the pan you will use, place plastic wrap at the base, which will help you after freezing to remove the cake.
Pour the mixtures one by one into the cake pan, making layers,
and finally decorate as desired with fresh fruit.
Transfer the fruit semifreddo cake to the freezer for at least 6/8 hours.
When serving, take it out of the freezer 5 minutes before and slice it with a wet knife.