Semifreddo cherry cake

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 125 g Dark chocolate coating
  • 100 g Butter
  • 2 packages (150 g each) light chocolate cookies
  • baking paper
  • 1 Freezer bag
  • 150 g Almonds (with skin)
  • 500 g Sweet cherries
  • 1 package Sauce powder vanilla
  • 300 ml Cherry nectar
  • 500 g Low-fat curd
  • 250 g Mascarpone
  • 100 g Sugar
  • 4 TABLESPOONS Lemon juice
  • 250 g Whipped cream
  • 7-10 Tbsp Cling film

Directions

  1. 1

    For the base, cover a springform pan (26 cm Ø) with baking parchment, enclose the rim. Chop the chocolate coating. Melt with butter in a hot water bath. Put the cookies in the freezer bag, close it and crumble them finely with a dough roll.

  2. 2

    Mix well with the couverture. Pour into the mould and press down firmly as a base. Chill for about 1 hour.

  3. 3

    For the ice cream, roughly chop the almonds and roast them in a pan without fat. Let it cool down. Wash the cherries, remove the stalks and stone them. Stir sauce powder and 6 tbsp cherry nectar until smooth. Bring the rest of the nectar to the boil, thicken with the sauce powder and simmer for about 1 minute.

  4. 4

    Fold in the cherries, allow to cool slightly.

  5. 5

    Mix quark, mascarpone, sugar and lemon juice. Whip cream until stiff, fold in almonds and compote. Spread on the base. Cover with foil and freeze for at least 6 hours. Let the cake thaw 20 minutes before serving.

Nutrition Facts

KCAL
440 kcal
CARBS
33 g
FATS
29 g
PROTEINS
9 g

Categories & Tags

Miscellaneous