Italian Frozen Gateau

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Italian Frozen Gateau
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Health Score:
4,1 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 34 min.
Ready in
Calories:
1052
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,052 kcal(50 %)
Protein16.27 g(17 %)
Fat92.58 g(80 %)
Carbohydrates46.37 g(31 %)
Sugar added24.63 g(99 %)
Roughage1.99 g(7 %)
Vitamin A620.86 mg(77,608 %)
Vitamin D1.32 μg(7 %)
Vitamin E1.97 mg(16 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.23 mg(21 %)
Niacin1.31 mg(11 %)
Vitamin B₆0.05 mg(4 %)
Folate28.04 μg(9 %)
Pantothenic acid0.44 mg(7 %)
Biotin1.5 μg(3 %)
Vitamin B₁₂0.55 μg(18 %)
Vitamin C10.74 mg(11 %)
Potassium250.03 mg(6 %)
Calcium325.64 mg(33 %)
Magnesium54.85 mg(18 %)
Iron2.77 mg(18 %)
Iodine25.95 μg(13 %)
Zinc0.95 mg(12 %)
Saturated fatty acids51.02 g
Cholesterol273.29 mg

Ingredients

for
8
For the Base
2 ½ tablespoons butter
2 eggs (separated)
¼ cup sugar
0.333 cup all-purpose flour
1 teaspoon Baking powder
2 tablespoons Dark chocolate (70% cocoa, chopped)
butter (for the springform pan)
For the Mascarpone Ice Cream
2 ⅔ cups Mascarpone
1 ¼ cups powdered sugar
4 tablespoons lemon zest (untreated) finely grated
1 cup milk (3.5% fat)
¾ cup Dark chocolate (70% cocoa, chopped)
cup cream (30% fat)
raspberry Brandy (for soaking)
1 ⅔ cups fresh Raspberries (sorted)
1 packet white Cake glaze
How healthy are the main ingredients?
MascarponeRaspberrysugaregg
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Brush, 1 Peeler, 1 Skillet mit Deckel, 1 Tablespoon, 1 Slotted spatula, 1 Measuring cups, 1 Large knife

Preparation steps

1.
Heat the oven to 200C, 400F, gas 6.
2.
Melt the butter gently in a small pan.
3.
Line the base of a 23cm|9" spring form pan with baking parchment and lightly grease the sides.
4.
Beat the egg whites until they form stiff peaks.
5.
Beat the egg yolks and sugar until pale and creamy.
6.
Mix the flour with the baking powder, sieve it on to the egg yolk mixture and pour in the lukewarm butter (don't stir yet!).
7.
Add one third of the beaten egg white and stir in with the butter and the flour.
8.
Melt the chocolate in a bain-marie and stir into the mixture.
9.
Carefully fold in the rest of the beaten egg white.
10.
Transfer the mixture to the prepared spring form pan and bake for 20-30 minutes (test to see if it is done by inserting a cocktail stick or a needle).
11.
Release the cake from the spring form pan and turn out on to a wire rack.
12.
Carefully remove the baking parchment and leave the cake to cool completely.
13.
To make the mascarpone ice cream, mix the mascarpone and confectioners' sugar and stir in the lemon zest and milk.
14.
Whip the cream until stiff and fold into the mascarpone with a whisk.
15.
Divide the mixture in two portions, melt the chocolate and stir in one portion.
16.
Turn both mixtures into separate shallow containers and freeze, stirring well every 20-30 minutes until the mixtures have a thick, creamy consistency. For the next step it is important that the mixtures are just at the right stage - the ice creams should be semi-frozen, but should still be very creamy; this could be after 2 hours, so it is important to keep checking and stirring regularly. This freezing and stirring stage can also be carried out in an ice cream maker, if one is available (in which case, prepare the chocolate ice cream first).
17.
While the ice cream is freezing, place the sponge base on a cake plate or a large plate and sprinkle with 3-4 tbsp raspberry brandy.
18.
Place a cake ring around the sponge base and top with the chocolate ice cream. Then top with approximately 100 g raspberries.
19.
Then add the white partly frozen mascarpone ice cream and smooth the top. Put the whole cake back into the freezer for about 2 hours.
20.
Prepare the cake glaze according to the package instructions.
21.
Take the semifreddo out of the freezer, remove the cake ring and garnish with the remaining raspberries and other berries of your choice. Glaze the berries lightly with the cake glaze and serve immediately.
22.
Variant:
23.
If you prefer, you can split the sponge base horizontally, spread the mascarpone ice cream on one of the sponges (previously sprinkled with raspberry brandy and topped with raspberries) and then place the second sponge on top. In this case, dust the surface thickly with cocoa before serving. Otherwise prepare as described above.