Bacio-flavored Semifreddo Cake. This is an old recipe passed down to me by an elderly ice cream maker who worked in my grandmother’s pastry shop for 30 years, dear Totò. I was young and spent my afternoons after school in the workshop with him trying to teach me the world of traditional Sicilian gelato. To make this cake, I used two pans: one 11 inches and one smaller 10 inches. Then I stacked the cakes to create the “American cake” effect.
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- Difficulty: Difficult
- Cost: Medium
- Preparation time: 6 Hours
- Portions: 25
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons, Summer
- Energy 718.73 (Kcal)
- Carbohydrates 58.35 (g) of which sugars 42.13 (g)
- Proteins 8.83 (g)
- Fat 51.85 (g) of which saturated 14.81 (g)of which unsaturated 4.94 (g)
- Fibers 5.77 (g)
- Sodium 73.26 (mg)
Indicative values for a portion of 160 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 qt Fresh liquid cream (cold)
- 2.2 lbs Nutella® (Or gianduia paste)
- 12 egg yolks
- 12 oz powdered vanilla sugar (powdered)
- 5 oz unsweetened cocoa powder
- 1 cup milk
- 10.5 oz dry biscuits
- 3.5 oz dark chocolate (pieces)
- 3.5 oz hazelnuts (chopped)
- 15 candied cherries
Tools
what we need to make
- 4 Bowls
- 1 Stand mixer
Preparation
let’s go to the kitchen
The bacio-flavored semifreddo cake is prepared like this: put 1.5 quarts of cream in the freezer for at least 30 minutes. (Keep the other half quart in the fridge for decoration). Place the container where you will whip it in the freezer. Whip half a quart of cream at a time with 2.8 oz of powdered vanilla sugar. As the cream is whipped, transfer it to a large pot and place it in the fridge. Once finished whipping all of it, we move on to the eggs.
Beat all the egg yolks with 3.5 oz of sugar until you get a frothy mixture.
Heat the Nutella in a bain-marie and add it to the eggs along with 5 oz of unsweetened cocoa, stirring gently to avoid deflating.
Next, gently fold in the cream, moving from top to bottom.
Transfer the mixture into 2 pans, one smaller ring-shaped,
and the other larger circular one. Add chopped and whole hazelnuts and chocolate pieces. Finish the pans by covering with biscuits soaked in milk and 2 of unsweetened cocoa. Place them in the freezer for 6 hours.
As soon as the cakes have hardened, take them out of the freezer, whip the other half quart of cream with 3.5 oz of powdered vanilla sugar
Now let’s assemble the cake
Take the cakes out of the molds, and on the larger one, put a little cream,
place the smaller one on top to “glue” them together
Put the remaining cream in the pastry bag
and with these ingredients, decorate as you like and place in the freezer until ready to serve.
Storage
Bacio-flavored Semifreddo Cake
Should be stored in the freezer for up to 3 months
