LEMON semifreddo CAKE, easy and quick dessert, delicious recipe, dessert to serve after lunch or dinner, fresh and pleasant.
The LEMON semifreddo CAKE is an irresistible dessert that combines the freshness of lemon with the lightness of a semifreddo texture. This dessert is perfect for hot days or as a finishing touch to a rich meal, thanks to its ability to refresh the palate with an explosion of citrus flavor.
One of the distinctive elements of the lemon semifreddo cake is its fresh and pleasant flavor. Lemon, with its natural acidity and unmistakable aroma, is the key ingredient that gives the dessert a fresh and thirst-quenching note.
It can be decorated with grated lemon zest, thin lemon slices, or even fresh mint leaves, which add a touch of color and an additional layer of freshness. Each slice of this cake is a small masterpiece of pastry, able to delight both the eyes and the palate.
Follow me in the kitchen today there is the lemon semifreddo cake.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- to taste ladyfingers
- 1 cup cup heavy cream
- 9 oz oz mascarpone cheese
- 1 oz oz lemon paste
- 1 egg (or 2 yolks)
- 0.7 oz oz lemon zest
- 1.5 oz oz lemon juice
- 2.5 tbsp tbsp butter
- 1/2 cup cup sugar
Steps
Prepare the lemon paste and keep it in the refrigerator, then chop the lemon zest with the sugar and put it in a saucepan, add the lemon juice, the butter, and let it melt.
Then add the egg or the two yolks, mix with the hand whisk, and cook for a few minutes on low heat. Pour into a glass container and let it cool.
Whip the cream with the mascarpone, add the lemon paste and mix well.
Place the ladyfingers along the edge of a 8-inch (20 cm) springform pan lined with cling film and pour the creamy mixture, put it in the freezer for half an hour.
After the time is up, take the cake out of the fridge and add the lemon curd, put it back in the freezer for about an hour.
Bon appétit
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LEMON semifreddo CAKE
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FAQ (Questions and Answers) LEMON semifreddo CAKE
What is the best way to store the lemon semifreddo cake?
The lemon cake should be stored in the freezer. It is advisable to cover it with plastic wrap or place it in an airtight container to prevent it from absorbing odors from other foods and to maintain its creamy consistency. Consume it within 2-3 days to ensure freshness.
Can I make the lemon cake in advance?
Yes, the lemon cake can be prepared in advance. In fact, preparing it a day before serving allows the flavors to blend better and the cake to reach the perfect texture. Make sure to store it properly in the fridge until serving time.
How can I decorate the lemon cake?
To decorate the lemon cake elegantly, you can use grated lemon zest, thin lemon slices, fresh mint leaves, or small edible flowers.
