Hello everyone!

Today’s temptation is a delicious lemon semifreddo cake, it’s the perfect dessert for all lemon lovers out there.

Pure yumminess, I promise!

Here is the recipe, enjoy!

White chocolate lemon base: 

  • 6 oz. (170 g) white chocolate, melted
  • 6 egg yolks
  • 1 cup + 1 tablespoons (250 ml) milk
  • 1 vanilla bean
  • 2 1/2 cups (300 g) all-purpose flour
  • 1 cup + 1 tablespoon (240 g) regular sugar
  • 4 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • grated zest from 1 lemon
  • 1/2 cup + 1 tablespoon (130 g) butter

 

Bring out all the ingredients and preheat the oven to 347 ˚F (175 ˚C).

Put the egg yolks, milk and seeds from one vanilla bean into a bowl and whisk well.

Set aside.

Put the flour, sugar, salt, baking powder and lemon zest into a mixing bowl, mix until well blended.

Add the butter and beat for a few minutes.

Now add the egg/milk mixture.

Beat for about 2 minutes.

Add the melted and cooled white chocolate.

Pour the batter into a lined baking pan, approx. 8×12 inches (20×30 cm).

Bake in the middle of the preheated oven for about 25-30 minutes.

Done!

Cut out a 6-inch (15 cm) cirkle.

Cut the circle in two parts horizontally.

Lemon syrup:

  • 6-7 tablespoons lemon juice
  • 1/3 cup (75 g) regular sugar

 

Put the sugar and lemon juice into a saucepan, place on the heat and boil until the sugar has dissolved.

Pour into a bowl and leave to cool.

Place one of the cakes into the cake pan.

Drizzle 2 tablespoons of the lemon syrup over the cake.

Lemon Semifreddo:

  • 1 quantity lemon curd (you can find my recipe here)
  • 2 1/4 cups (500 ml) heavy cream

Stir until well blended.

Add a dollop of the semifreddo mixture to the cake in the pan.

Spread out to cover.

Place the second cake on top, then cover with the rest of the lemon semifreddo mixture.

Freeze until set.

Use a warmed knife and slide it around the cake to loosen from the pan.

Place on a cake stand or plate.

Whip a little cream with some sugar (about 1 cup/220 ml cream, 3 tablespoons sugar) and spread over the top and sides of the cake.

I like to decorate with a small fondant flower…

Super delicious!

I hope you’ll have a great day!

Hugs from me to you.

 

 

 

 

 

 

 

 

 

 

 

19 Comments

  1. Så utrolig god ut! Men hvorfor bruker du langpanne i stede for rund form?

  2. Det så veldig godt ut! men hvorfor bruker du langpanne istedet for rundform?

  3. Ruth-Helen Reply

    Ser nyyydelig ut. Men vil den smelte om man tar den frem på kakebord i feks dåp??

    • hei ruth nei det skjer ikke, om ikke du vente flere timer, det er en slags iskrem mousse kake åh så godt

  4. Hej Manuela!
    Din kaka ser så god ut.
    Funderar bara på om man inte kan baka det i en rund form först och sedan dela den?
    Då slipper man få “smulor”
    Men du kanske använder resterna till något annat?
    Ellinor i Mullsjö

    • Hei elinor, jo det kan du, jeg hadde egentlig tenkt å lage en annen kake, men underveis forandret jeg mening men ville ellers brukt 2 x 15 cm former
      ja bruker kakerester til cake pops

  5. Du har plukket men godis fra Italia ser jeg.  Du ble  Stilig dame I jeans 

  6. Jone Elida Eide Reply

    Hei! Jeg tror nettopp jeg har funnet min favoritt bakeside! Så utrolig mye her som jeg har lyst til å lage! Jeg lurer bare på om du bestandig bruker romtemperert smør når du mikser det inn slik som i denne oppskriften? Elskker sitron så jeg håper virkelig jeg får til denne kaken 🙂

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