Lemon semifreddo cake
Instructions:
- For perfectly smooth slices, cut the layered cake with a hot serrated knife. The cake can be wrapped well in plastic wrap and stored in the freezer for up to 3 weeks
- Vanilla Sheet Cake
- 9 large egg yolks, room temperature
- 1 cup plus 1 tablespoon granulated sugar
- 5 tablespoons confectioners’ sugar
- 1/ 2 cup dry white wine
- 1/ 2 cup plus 1 teaspoon fresh lemon juice
- Finely grated zest of 2 lemons
- 1/ 2 cup cold water
- 5 large egg whites
- 2 cups heavy cream
- 3 tablespoons light rum
- Line the bottoms and sides of two 5xï€ 9-inch loaf pans with parchment paper; set aside. Using a serrated knife, trim all edges of the vanilla sheet cake by 1 inch so it measures 8 x12 inches. Slice the cake widthwise, through the top, into 3 vertical pieces, each 4x8 inches. Split each piece in half, slicing horizontally through the crumb. You should have six 4x 8-inch layers. Set aside.
- Make the semifreddo: In a large heatproof bowl set over a pan of simmering water, whisk together the egg yolks, 1/ 2 cup granulated sugar, and 2 tablespoons confectioners’ sugar until smooth.
- Add the wine, 1/ 2 cup lemon juice, and lemon zest; cook, stirring constantly with a wooden spoon, and scraping across the bottom to prevent the mixture from sticking to the bowl, until the mixture is thick enough to coat the back of the spoon, 6 to 7 minutes. Remove from heat, and transfer to a large bowl. Let cool to room temperature (or place the pan in an ice-water bath, stirring occasionally).
- When the custard has cooled, combine the cold water, 1/ 2 cup granulated sugar, and remaining teaspoon lemon juice in a small saucepan. Bring the mixture to a simmer over medium heat. Cook until the mixture is slightly thickened and registers 240ï€ F on a candy thermometer, about 8 minutes; wash down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat, and let the mixture cool 2 to 3 minutes.
- Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and remaining tablespoon sugar on medium-high speed until stiff but not until dry peaks form. With the mixer still running, slowly drizzle the syrup mixture into the egg whites; continue beating until the meringue has cooled slightly and the bowl is cool to the touch.
- In another large mixing bowl, whip the cream with the remaining 3 tablespoons confectioners’ sugar until soft peaks form. Fold the whipped cream into the cooled lemon mixture; fold in the egg white mixture. The mixture should be very smooth. Place the rum in a small bowl.
- Fit one of the cake layers in the bottom of each prepared loaf pan. Using a pastry brush, lightly moisten the top of the cake with rum. Using an offset spatula, evenly spread 11/ 2 cups lemon filling over each. Repeat the process, making another layer of cake, rum, and filling; cover each with one of the remaining cake layers. Place in the freezer at least 5 hours or overnight.
- Just before serving, remove the pans from the freezer, and turn the cakes out of the pans; remove the parchment paper. Slice into pieces.