Strawberry Semifreddo Cake

By Chef Eddy Van Damme

Prep Time:

1h 40m

Bake/Cook Time:

11m - 13m

Yield:

1, 9-inch cake, serving 12

Plan for:

Freeze overnight

Sweet, airy, and refreshing, this Strawberry Semifreddo Cake is a delicious Easter or Spring dessert. Semifreddo, the slightly airy Italian style ice cream is quick to make and best of all, it requires no ice cream machine to create it. Most often, frozen strawberries were harvested when fully ripe, making them more flavorful than fresh ones, therefore we suggest using frozen strawberries for the filling.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Ladyfinger Cake Layer

1/2 cup all-purpose flour*
3 large egg yolks
1 teaspoon vanilla
Pinch salt
1/4 cup Dixie Crystals Extra Fine Granulated Sugar
3 large egg whites (without yolk traces)

Strawberry Semifreddo

2 pounds (32 oz) strawberries, preferably best quality frozen
1 cup heavy cream
1 cup (8 large) egg whites
1 3/4 cups Dixie Crystals Extra Fine Granulated Sugar

Garnish

1 pound ripe fresh strawberries, tops removed
1/3 cup strawberry jelly or fruit spread

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

For the ladyfinger cake layer, preheat oven to 400°F. Sift flour and set aside.
Whip egg yolks, vanilla, and salt for 6-8 minutes or until thick as shaving cream. Set aside.
In a clean bowl whip sugar and egg whites to a stiff and stable meringue. Stop whipping and immediately fold whipped yolks delicately into whipped egg whites. When nearly combined, fold in flour as gently as possible.
Using a spoon or metal spatula spread cake batter into a circle to same dimensions as your 9 or 10-inch spring form pan.
Bake until golden and cake layer bounces back when lightly pressed with a finger, about 11-13 minutes. Set aside.
Lightly oil a 9 or 10-inch springform pan. Press plastic food wrap into pan ensuring that plastic covers bottom and sides.
If needed, trim cake layer and fit it on the bottom of the springform pan. Place in freezer to get cold.
Thaw strawberries in refrigerator overnight. If in a time crunch, thaw in a microwave oven but keep strawberries cold. Place in a blender and mix until completely smooth.
In a bowl whip cream to soft peaks (whip marks should barely remain in whipped cream). Add strawberry puree and fold it in. Place bowl in refrigerator.
Place egg whites and sugar in a medium-sized bowl and place it over a large pot that is filled with 1-inch of water.
Place pot over heat and bring water to a boil while whisking the mixture. Whisk until a thermometer reaches 150°F.
Remove from heat and whip mixture using a mixer to a stiff meringue.
Add 1/3 of meringue to strawberry puree and gently stir it in using a whisk or rubber spatula.
Add another 1/3 of meringue and when carefully folded in add the rest.
Scrape mixture into plastic-lined pan and place in freezer for at least 5 hours or overnight.
Place serving platter that will hold the semifreddo in the freezer for at least 30 minutes.
Remove cake from freezer and lift out of pan and remove plastic. Place on chilled platter. Return to freezer. Place fresh strawberries on cake right before serving or they will turn rock hard in the freezer.
When ready to serve, place strawberries on cake and brush berries with strawberry jelly or strawberry fruit spread. If needed, add a little water to the jelly to make it more fluid.