Tricolor semifreddo cake with strawberries and pistachios
I came across this recipe and decided to try it. The problem was not strawberries because there were still some, but pistachios that arrive in our region roasted and well salted. Those cleaned, unbaked and unsalted are very rare and have an incredibly high price, 3X higher than salty ones. I indulged in 100g of pleasure to try this combination. I am writing you my adaptation of Semifredd from the internet ....
Preparation steps
- bark - base
- Grind the biscuit in a chopper or by hand (not too finely) and add melted butter to it (a few seconds in the microwave). Wrap the cake pan (hoop) with foil and press the prepared biscuit mass on the bottom of the dish. Refrigerate while the rest is preparing. The bowl in which I made is 24cm R.
- green layer
- Finely grind the pistachios together with the powdered sugar. Put the milk on the fire and add the ground pistachios. Bring to the boil, remove from the heat, cover and leave to stand for 20 minutes, after which the mass should be strained and the rough parts removed. Add the almond essence to the drained. (one should be careful with the amount because it is possible for the essence to give unwanted bitterness). Leave the pistachio mass aside until the rest is ready.
- white layer
- Add vanilla seeds and the whole pod from which the seeds were removed to the milk. Bring to the boil, then remove from the heat, cover and let stand for 15 minutes. Strain and remove the vanilla pod. Set aside.
- red layer
- Mash the strawberries with the sugar and drain the juice as much as possible. Add the vanilla essence and set aside.
- the rest
- Whisk the eggs with the sugar until the sugar has dissolved. Put to steam and continue stirring at maximum speed for a few minutes until the mass rises. Remove from the heat and continue beating until cool enough. Divide this mass into three parts and add in equal parts to the previous three prepared masses of pistachios, strawberries and milk. Stir slowly by hand to connect the masses.
- Prepare the gelatin according to the instructions from the bag and add one third to each mixture. There is no gelatin in the recipe, but I was afraid that it would not be firm enough, since I did not intend to keep the cake in the freezer. Perhaps the gelatin can be added entirely to the prepared egg mixture.
- Whip the sweet sour cream into solid snow and divide it into all three masses in equal parts.
- Pour the pistachio mixture on the prepared biscuit base and put it in the freezer for a while to harden. Pour the strawberry mass on the pistachio mass, arrange the washed and cleaned strawberries and return to the frieze. When this mass is a little tight, pour the white mass and return to the freezer for a couple of hours, to squeeze everything.
- Free the frozen cake from the hoop and coat with whipped sweet sour cream ... or decorate as desired, or leave without ...
Serving
After the first take out of the frieze, I kept the cake in the fridge and I was quite satisfied with both its appearance and firmness. It is important to be dooobroooo cold, because it is so perfect for these hot days.
