Christmas Semifreddo Cake Recipe

Christmas Cake Semifreddo

  • Serves 12
  • Difficulty Medium

A new take on an old favourite! Dress up our delicious Traditional Christmas Cake with semifreddo ice-cream to make it the perfect summer dessert.

Ingredients

Ingredients

1 Bakers Delight Traditional Christmas Cake
2 ¼ cups of thickened cream
4 egg yolks 3 egg whites
1/3 cups of caster sugar
1 tsp vanilla extract or paste
200g of cherries, pips removed and roughly chopped
50g fresh cherries to garnish
100g dark chocolate, roughly chopped
1 acetate sheet

Method

    1. Step 1

      Cut a strip of acetate to fit the diameter of the cake. The acetate strip will need to be at least 12cm in height

    2. Step 2

      Cut the Traditional Christmas Cake in half horizontally. Wrap the top half of the cake in cling wrap and set aside for later

    3. Step 3

      Place the bottom half of the cake onto a flat tray that will fit into your freezer. Wrap the acetate around the cake and fasten with sticky tape. The acetate needs to fit firmly around the cake. Set aside

    4. Step 4

      Using an electric mixer fitted with the whisk attachment, beat the sugar, egg yolks and vanilla together for 3 minutes. The mixture will be thick and creamy. Wash and dry the whisk and in a separate bowl whip 1 ½ cups of the cream until soft peaks form. Wash and dry the whisk again and in another bowl beat the egg whites until stiff peaks form

    5. Step 5

      Carefully fold the whipped cream, chopped cherries and chocolate into the egg yolk mixture. In 2 batches gently fold the egg whites into the cream mixture

    6. Step 6

      Spoon onto the bottom half of the Christmas cake and place into the freezer overnight

    7. Step 7

      When ready to serve, whip the remaining ¾ cup of cream to soft peaks. Remove the semifreddo from the freezer and carefully remove the acetate. Place the top of the Christmas cake onto the semifreddo and top with the whipped cream and fresh cherries