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Frozen Peach Cake – Peach Semifreddo Cake

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Ingredients

Adjust Servings:
50 bisuits / 400 grams (14 oz) Biscuits We've used Petit-Beurre biscuits
250 grams (8.8 oz / 2 and 1/4 sticks/ 18 tbsp) Butter
250 grams (2 cups) Powder Sugar
4 Peaches
1 teaspoon Vanilla Extract
For the Topping:
250 ml (1 cup / 8.4 oz) Double Cream
1-2 tablespoons Powder Sugar

Frozen Peach Cake – Peach Semifreddo Cake

Cuisine:
    • 40 minutes
    • Serves 10
    • Easy

    Ingredients

    • For the Topping:

    Directions

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    Frozen Peach Cake – Peach Semifreddo Cake

    Summer is here, and summer calls for some refreshing desserts like this Frozen peach cake – Peach semifreddo cake. It’s cold and refreshing with an amazing peach flavor that’ll cool you down in these hot summer days. Its great alternative to the traditional ice cream cakes and it doesn’t require any cooking or baking so it’s super easy to make.

    The original recipe had raw eggs in it, the yolks added to the batter and the whites added on top as a meringue, but we know how hard it is to find really fresh eggs that can be eaten raw, so we omitted the eggs and changed the recipe. And even though the recipe is changed, the final result is still scrumptious.

    This cake doesn’t contain too many ingredients, that’s why it’s important for you to choose the nicest ingredients possible. Make sure that the peaches that you use are nice and ripe. We also recommend that you use biscuits or cookies that are slightly sweet and have nice vanilla aroma (We’ve used Petit-Beurre biscuits). If you can’t find Petit-Beurre biscuits than use any kind of vanilla biscuits. Try to avoid the classic biscuits used for cheesecakes like graham crackers because they’re not sweet enough.

    If you don’t have peaches where you live or if peaches aren’t in season, use some kind of fruit that’s fragrant and slightly tart. Fruit like strawberries, raspberries, blackberries and apricots will work just fine. If you decide to use berries, make sure that you strain them after blending them to remove the tiny seeds.

    And if you don’t have fresh fruit laying around in your fridge and you feel lazy to go to the market, instead of fresh fruit you can also use frozen fruit, just make sure that you thaw it first before blending. Canned peaches might also work but we haven’t tried the recipe with canned fruit. Basically what we want to say is, that the recipe is quite versatile and you can change it according to your taste.

    Steps

    1
    Done

    Process the ingredients

    In a food processor, grind the biscuits and place them into a bowl . Remove the stone from the peaches and process them into the processor until smooth.

    2
    Done

    Cream the butter

    Place the butter, powder (icing) sugar and vanilla extract into a mixer bowl and mix them with a mixer until the butter is nice and creamy.

    3
    Done

    Combine the ingredients

    When the butter is creamed, add the biscuits and peaches and mix well with the spatula. The mixture should be relatively thick and you should be able to shape it without any trouble. If the mixture is too runny add more round biscuits. Place the mixture onto a cake board or a plate that can go into the freezer, place a cling wrap on top and shape the cake into a rectangle making it as high and as wide as you want.
    If it's hard for you to shape the cake with your hands, you can also line a rectangular pan with a cling wrap and spread the mixture in it. Place the cake into the freezer for 1-2 hours, them take it out of the pan and onto a cake board.

    4
    Done

    Prepare the topping

    In a clean mixer bowl beat the double cream and powder sugar until the mixture gets stiff peaks. Spread the whipped cream on top of the cake and return it into the freezer for 4-5 hours, preferably overnight. When serving the cake, take it out of the freezer and leaae it on the counter for 5 minutes so it'll be easier to cut.

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