Lemon Semifreddo Cake Recipes

Steps:

• Line bottoms and sides of two 5-by-9-inch loaf pans with parchment paper; set aside. Using a serrated knife, trim all edges of vanilla sheet cake by 1 inch so it measures 8 by 12 inches. Slice cake widthwise, through the top, into three vertical pieces, each 4 by 8 inches. Split each piece in half, slicing horizontally through the crumb. You should have six 4-by-8-inch layers. Set aside.
• Make the semifreddo: In a large heatproof bowl set over a pan of simmering water, whisk together egg yolks, 1/2 cup granulated sugar, and 2 tablespoons confectioners' sugar until smooth.
• Add wine, 1/2 cup lemon juice, and lemon zest; cook, stirring constantly with a wooden spoon, and scraping across the bottom to prevent mixture from sticking to bowl, until mixture is thick enough to coat the back of the spoon, 6 to 7 minutes. Remove from heat, and transfer to a large bowl. Let cool to room temperature, or place pan in an ice bath, stirring occasionally, to expedite chilling.
• When custard has cooled, combine the water, 1/2 cup granulated sugar, and remaining teaspoon lemon juice in a small saucepan. Bring mixture to a simmer over medium heat. Cook until mixture is slightly thickened and registers 240 degrees on a candy thermometer, about 8 minutes; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat, and let mixture cool 2 to 3 minutes.
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and remaining tablespoon sugar on medium-high speed until stiff but not dry peaks form. With mixer still running, slowly drizzle syrup mixture into egg whites; continue beating until meringue has cooled slightly and the bowl is cool to the touch.
• In another large mixing bowl, whip cream with remaining 3 tablespoons confectioners? sugar until soft peaks form. Fold whipped cream into cooled lemon mixture; fold in egg white mixture. Mixture should be very smooth. Place rum in a small bowl.
• Fit one of the cake layers in the bottom of each prepared loaf pan. Using a pastry brush, lightly moisten top of cake with rum. Using an offset spatula, evenly spread 1 1/2 cups lemon filling over each. Repeat process, making another layer of cake, rum, and filling; cover each with one of the remaining cake layers. Place in freezer at least 5 hours or overnight.
• Just before serving, remove pans from freezer, and turn cakes out of pans; remove parchment paper. Slice into pieces.

Steps:

• Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
• Combine the crushed amaretti cookies and the melted butter. Put in the lined pan and press down to firm and form a crust.
• Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest.
• Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust. Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.
• Unfold the plastic wrap. Invert the semifreddo onto a platter and peel off the plastic wrap. Cut the semifreddo into 1-inch slices and sprinkle with crushed amaretti cookies and serve.

Steps:

• In a double-boiler or a heatproof bowl set over a saucepan of simmering water, whisk together egg yolks, sugar, vanilla, half the lemon zest, and the lemon juice until well combined. Continue to whisk constantly over very low heat, until the yolk mixture has thickened and becomes pale yellow, about 3 to 4 minutes. Remove from heat. Add the sour cream, mix until just combined, and set aside.
• In a large bowl, whip the heavy cream with a whisk until soft peaks form. Gently fold whipped cream into egg mixture. Gently stir in poppy seeds. Divide mixture evenly between lined mini muffin cups. If you don't have mini muffin cups, you can use regular sized to get half as many. Freeze for at least 2 hours or until firm.
• To serve, peel away the paper liners and garnish with remaining lemon zest.

Steps:

• Line a 4 1/2-by-8 1/2-inch loaf pan with 2 sheets of plastic wrap, leaving a 3-inch overhang on long sides. In a blender, puree raspberries and sugar, scraping down sides as needed. Strain through a fine-mesh sieve, pressing on solids; discard solids.
• In a large bowl, whip cream until soft peaks form. With a rubber spatula, fold in lemon curd. Spoon 2 cups cream mixture into pan and smooth top. Dip ladyfingers in raspberry puree and arrange in pan, parallel to long edges. Pour remaining raspberry puree on ladyfingers. Top with remaining cream mixture and smooth top.
• Wrap pan with overhanging plastic and freeze 8 hours (or up to 2 weeks). To serve, invert onto a serving platter, remove plastic, and slice.