Coffee semifreddo
Ingredients
4 egg yolks
4 tablespoons of sugar
70 g softened butter
1 cup espresso coffee
100 ml of rum
1 cup of syrup
400 milliliters of whipped cream
For the sponge:
4 eggs
100 grams of sugar
100 grams of flour
Medium envelope of yeast powder
Preparation
1
First prepare the cake. Beat the yolks of egg with half the sugar until they are whitish. We mount the egg whites to snow and when they are almost assembled we add the rest of the sugar and continue beating.
2
Add the egg whites egg yolks mixing gently and add the sieved flour and yeast. We extend the dough in the oven tray lined with parchment paper. Cook for 10 minutes in the oven at 180 degrees.
3
On the other hand beat the egg yolks and sugar with some rods until they are whitish and gradually add butter. We pour coffee and beat to the bath Maria until a smooth cream is obtained and mix with half of the whipped cream.
4
We lined a mold of plumcake with cling film and place in the bottom a rectangle cake. Paint the cake with rum and syrup and we continue adding more layers of sponge cake, alternating with the cream. It ends with a layer of sponge cake and let sit in the fridge for about 3 hours. We cut the dessert and serve!
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