Ice cream cake "Croccante semifreddo with coffee and chocolate"

[BISCUIT:]

Ice cream cake "Croccante semifreddo with coffee and chocolate"

Category: Confectionery

Ingredients
BISCUIT:
eggs	4 things.
sugar	120 g
flour (sift)	120 g
corn starch	25 g
baking soda	1/2 tsp
citric acid (powder)	1/3 tsp
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Impregnation of cakes:
instant coffee (cold)	200 ml
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CHOCOLATE DISCS D23cm:
black bitter chocolate	350 g
baking paper (7 sheets in total and draw 5 circles D23cm)
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YELLOW MASS:
yolks	7 pcs.
sugar	375 g
vanilla extract
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ITALIAN MERENGA (or Custard protein cream):
proteins	7 pcs.
sugar	350 g
hot water	84 ml
lemon juice	10 drops
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COFFEE CREAM:
cream 33%	400 ml
instant coffee (you need 100 ml of sweet chilled coffee)	2 tbsp. l.
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CREAM WITH MASCARPONE (white):
cream 33%	600 ml
mascarpone (or mild, neutral to taste)	500 g
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FOR DECORATION:
chocolate	100 g

Cooking method

• I love Luca Montersino's recipes. I am fascinated by culinary knowledge and experience, sometimes even anticipating the experience of other “old” pastry chefs .....
• Prepare additionally:
• Empty the freezer in advance
• Prepare molds ø24 and ø27cm
• Strips of hard files (baking paper can be used) height 14 cm length 87 cm
• Biscuit:
• Preheat the oven to 200 * C.
• Prepare a ø24cm mold: grease the bottom and inner walls with oil and dust with flour.
• Beat eggs at room t with sugar until firm peaks.
• Separately measure and mix flour, corn starch, citric acid + baking soda and gradually sift into ready-made whipped proteins, gently mix with a spatula (by folding) until a homogeneous fluffy mass.
• Put the dough into a mold and bake at 180 ° C for 30 minutes.
• Readiness is checked with a wooden toothpick, which will reach the bottom of the mold and come out completely dry.
• Pull the biscuit out of the oven, run a knife along the sides of the form, freeing the biscuit, remove the sides and gently turn over onto the wire rack. The biscuit should cool down. After 2 hours, it should be divided into two equal layers. It is very good if each layer is 1.2 cm high, no more.
• Chocolate discs:
• Melt the chocolate in a water bath.
• On 5 sheets of parchment with circles, apply 70 g of chocolate and smooth evenly.
• Now you need the right folding tactics. This will come in handy so that the chocolate discs all separate without debris and then layered with coffee cream. Fold on top of each other exactly along the contour:
• Stand –– 1st chocolate disk –– 2nd chocolate disk - - 3rd chocolate disk –– 4th chocolate disk –– attention! additional sheet of parchment –– 5th chocolate disc –– cover with another sheet of parchment –– on top of a small weight (plate). Send everything to the freezer.
• Yolk mass:
• Put yolks, sugar, vanilla in a small saucepan.
• Grind with a whisk until white foam and put in a water bath.
• Now you need to patiently and persistently continue to beat. When the yolks become hot, they increase in volume and later begin to thicken, forming clear relief stripes. It is necessary to wait for this very moment: the yolks are whipped to the correct state. This process will take about 25 minutes.
• Cover and set aside to cool, and then in the refrigerator.
• Italian meringue (or Custard protein cream)
• Prepare a small saucepan with thick sides and one long handle.
• Boil the syrup until sampled on a soft ball
• Combine sugar and hot water, stir until sugar dissolves. Put on low heat. Now the intensive process of water evaporation has started….
• At this stage, you can distract yourself and start whipping the whites cold ……. The whites are whipped ...
• ... need to go back to the bubbling syrup. The sugar content of the syrup should be 90% to 10% water.It should be noted that a soft ball is obtained after the filament formation process. Dip a teaspoon in the syrup and remove. The thread will be pulled…. So the soft ball stage will soon come. How to define this process? Very easy: you need to take the syrup with a teaspoon and put it in cold water on a saucer. The syrup cools immediately and you can roll a soft ball out of it with your fingers. That's it! ... Now pour the prepared hot syrup into the whipped egg whites in a thin stream. Continue whisking until a very dense, shiny meringue is formed and until it cools. At this stage, you need to add lemon juice. Cover the finished meringue and refrigerate. Subsequently, a clear syrup may form at the bottom of the meringue container. In this case, drain it and use only white meringue.
• Advice: if, after adding the syrup, put the whipping dish into a container with cold water, then your cream will beat faster. And yet, it is better to work with it for the first 2 hours after cooking, otherwise it freezes.
• Coffee cream:
• Whip the chilled cream with a little sugar. IN
• In a large bowl, whisk 2/5 of the yolk mass (approx. 200g) with the chilled sweet coffee.
• Stir in ½ part Italian meringue carefully.
• Finally add the whipped cream and stir until smooth.
• At this stage, you need to prepare a ø24cm shape, cover the bottom with parchment paper.
• Remove the chocolate discs from the freezer. The paper releases very well from the chocolate. The main thing is to do everything faster, because the chocolate melts. Place the first disc on the bottom of the dish –-- ¼ coffee cream ---- next disc ..... sand all discs in this way…. Finishing chocolate disc. It is not covered with cream. Put the form in the freezer and wait at least 3-4 hours.
• White mascarpone cream:
• Whip the chilled cream with a little sugar.
• In a large container, mix the remaining yolk mass and the soft, homogeneous (no grains) and sour curd mass.
• Add the remaining Italian meringue and mix again until smooth.
• Add whipped cream at the end.
• It turns out a lush, fairly stable cream.
• Assembly:
• You need to prepare a ø27cm mold.
• At the bottom of the mold is baking paper.
• Lay the prepared thick file along the inner walls. Its surface will give evenness and smoothness to the walls of the future Semifreddo. But you can get by with simple baking paper.
• Put a sponge cake on the bottom in the center and soak the coffee.
• The next layer is 1.5 cm of white cream; the space between the cake wall is also closed with cream.
• Now get the chocolate coffee blank from the freezer. Peel off the mold and place gently in the center on white cream. Fill the side openings and top with a layer of 1.5 cm again with white cream.
• Place the second sponge cake top in the center and soak the coffee in place.
• Top with all the remaining white cream.
• Cover the top with chocolate chips. Tall cake - 12cm. Now put the ice cream cake into the freezer until it solidifies.
• It will be more convenient if you cut it into narrow portioned pieces in advance and store it in the freezer. Since this is still an ICE-CREAM CAKE, serve the portioned pieces not from the freezer, but first you need to hold it for 5-7 minutes at room temperature. Then you can fully appreciate the flavor combination of biscuit, two creams and crispy chocolate.

The dish is designed for

1 cake d27cm

Time for preparing:

long 5h

National cuisine

Italy (by Luca Montersino)

Note

This ice cream cake is a conqueror of all peaks !!! Almost every planned holiday from my big family, I receive an order for this cold dessert. And besides cake and other desserts, I make this crunchy masterpiece. When loved ones enjoy this dessert, no one talks at the table - they “crackle” with eyes screwed up with pleasure.A touching picture! I want to thank Galina bagira13782006 (site) for an excellent recipe from the Italian pastry chef Luca Montersino. It was from her that I saw this recipe ... and then I found a lot of additional information on the Italian website.
This recipe will be very popular with those with a sweet tooth. In execution, the cake requires some skills. It takes patience and time. If you decide to cook this dessert, then my advice will come in handy. You can choose different proportions for the cake, depending on the size of your freezer. I started making cake with ø2 0 and 24 cm, but since my family is large and freezer, I switched to ø 24 and 27 cm.

Awesome cake! I applaud while standing!

Arochka, I also give a standing ovation! This is my find, which I have practiced many times and will still be and will be!
The cake, of course, requires attention ... But the result is very beautiful and amazingly delicious!

[Natasha]

Natasha Taking off my hat!!!

[Marish,]

If necessary ... on occasion I will expose step by step ... so it will be more clear!
Marish,reciprocate ---

Glad to share .... Surprise yours!

gorgeous!

Natasha, a very interesting recipe, laborious, but I think it's worth it. Moved to bookmarks, I will definitely do it, very soon I will have a reason for this ... Thanks

And the creams do not become "icy" when they freeze? Ice crystals don't form there?
I'd like to try to do it. I'll buy a mascarpone on a paycheck and do it right away

[Feofania, Vilapo Lena, Venka -]

Feofania, Vilapo Lena, Venka - you will not regret.
Venka, cake from the maestro ... what pieces of ice? Everything is thought out and tested by many chefs .... Taste ... Look at your loved ones ... especially those who are on a diet ...: lol: Rzhu- I can’t .... but they eat - they cannot stay...

What an exquisite thing !!!
"There is such bread only on big holidays!" (Vasilisa the Beautiful)

Separately measure and mix flour, cornstarch, baking powder

How much baking powder? And then in the composition only about citric acid .... Or soda + citric acid and there is baking powder?

Natasha, the cake is certainly a masterpiece! I'll bookmark it, but I don't even dream of repeating it. And, here, for tea to you, I would not refuse to go, even though every day!

[AlenaT]

AlenaT ... and a big holiday can be arranged on any day you like ...

Sana You are attentive .... in principle, this is the same thing, only a replacement .... I corrected the error!

Merri Who knows, maybe we'll reach out and ... see you. I will not disappoint with treats and communication.

The cake is amazing! What can and can be used to replace corn starch? And then I don't have it, but I want to try the cake.

Can be substituted for potato starch

[tasha74]

tasha74, trying to make this cake now. I stumbled over the yolk mass. I feel there is a lot of sugar here for that many yolks. Already I beat for 10 minutes for a couple, the mass not only does not increase in volume, but even the sugar does not begin to dissolve.
Girls who have already made this cake, please respond. Did your yolks increase in volume when steamed?

If you are not late?
No, everything is in order with the yolk-sugar ratio ... this is how it should be ... Maybe you need to take fine sugar and yolks at room temperature .... Everything dissolved for me. In principle, I kept the dissolved yolks and mixed them for a long time ... this is for the diligent. The mass brightens a little, it turns out more magnificently than in its original form ... smooth ... homogeneous, like a cream.

I make this "yolk cream" often. He and the base for Tiramisu and ice cream ...

Natasha, I also have a question. Do you beat the yolks with a whisk with your hands or with a mixer? Should the consistency be like a custard in a cream? or thicker?

Natashik, how did I miss such a miracle? Bravo!!!

Natashik, how did I miss such a miracle? Bravo!!!

And we prepare it in the kindergarten. Join us

I stir it vigorously with a whisk, my mixer can't stand it over steam for so long ... But the consistency is obtained as a custard ... After cooling, a very thick mass is obtained ...

Where is kindergarten? It is necessary to search .... read ... Thanks for the invitation!

Natasha, I have suspended this case.
No, I didn't get anything like that from what you wrote. Yes, the mass became whiter, but the sand did not disperse even after 35 minutes of beating with a steam mixer. True, I removed the container with yolks from time to time from the water bath, for a few minutes. But she didn't stop beating. Then the container was returned to steam again. While you work as a mixer, there seem to be good clear marks from the whisk. One second without whipping and the mass becomes smooth. That is, the cream never began to keep its shape.
She took fine sand. Even very small. We usually have coarser sand. Before whipping, put the yolks in warm water to warm up.
Moreover, in the end I increased the number of yolks by the same amount of sugar. I whipped, whipped and realized that the mass was getting thicker, but the sugar, as it was grains, remained with them.
I had to add one tablespoon of hot water. Only then the mass turned a little white and the grains of sugar, although they did not disperse completely, still began to feel less so. But they are.
I think that if I start to inject such a mass into the cream, then nothing good will come of it. Sugar is still felt.

Here are my photos with a yolk base.

There are 4 yolks and 190g of sugar. I could not even stir sugar with a whisk so much in relation to the yolks. I could only stir with a mixer.
The third photo is when you interfere with the mixer. There are already 7 yolks and 190g of sugar. The last photo is still spinning, but only removed and the mass is immediately tightened.



These photos are after the refrigerator, I just took out and mixed the mass.



I just thought, maybe I brewed the yolks?

The first 4 photos fit the semblance of a process ... the end result is incomprehensible ... in general ... I don't even know what went wrong ... I didn't have that ... It turned out to be an ordinary thick cream ...

I recall that I had cases with grains of undissolved sugar .... But it was quite insignificant ... In general, the appearance at the end was creamy and whitish.

I can advise you not to use this variant of the yolk base ... as it can lead to delamination of the layers in the further process.

I got the idea to replace sugar with powder, in which case solubilization will occur faster.

Natasha, thank you. I'll try it tomorrow with powdered sugar. Of course, I didn't use the yolks with sugar.

[tasha74]

tasha74
I have the same situation as Lyuda had with a lemon soufflé, the sugar in the yolks did not dissolve

[Millefoglie croccanti di semifreddo al caffè]

I give a recipe for purists ....
Maybe someone will be able to correctly translate this recipe from Luke himself? Although for experienced pastry chefs, everything is clear anyway ...?

Millefoglie croccanti di semifreddo al caffè

Per il semifreddo al caffè:
150 g base tiramisu pastorizzata
100 g caffe espresso
25 g nescafè
175 g meringa italiana
550 g panna montata

Per il semifreddo al mascarpone:
200 g base tiramisu pastorizzata
130 g meringa italiana
335 g mascarpone
335 g panna montata

Per la finitura:
300 g pan di spagna
200 g copertura al 70% cacao
100 g bagna al caffè

Per la finitura:
100 g gelatina neutra x past.
10 g caffè in chicchi
5 g caffè macinato
150 g panna montata

Per le sfoglie croccanti di cioccolato: stendere il cioccolato temperato allo spessore di 1 millimetro sulla carta da forno, far cristallizzare quindi coppare 5 dischi di un centimetro più piccoli rispetto al diametro della torta finale. Mettere quindi sopra un altro foglio di carta da forno ed una teglia che faccia da peso quindi riporre in frigorifero a cristallizzare completamente.
Per il semifreddo al caffè: sciogliere il nescafè nel caffè espresso bollente quindi unire la base tiramisu pastorizzata, la meringa italiana ed infine alleggerire il tutto con la panna montata. Stratificare il semifreddo al caffè con le sfoglie croccanti di cioccolato e riporre a congelare.
Preparare il semifreddo al mascarpone: unire il mascarpone alla base tiramisu pastorizzata, alleggerire il tutto con la meringa e la panna montata. In un anello di acciaio più grande dell'iserimento millefoglie al caffè, appoggiato sopra un foglio di acetato a rilievo, formare uno strato di semifreddo al mascarpone, inserire il semifreddo ghiacciato al caffè e completare l'anello con semro Finire infine con il pan di spagna inzuppato con la bagna al caffè.
Congelare il tutto, quindi smodellare dallo stampo e decorare.

A little about my version of the recipe:
I am very sorry that I was too lazy to do a master class in due time ... I have ideas on this issue ...
I look at the photo and see the flaws .... Now I would be more careful to make the biscuit impregnation ... The stains don't make it look more attractive ... To do this, you need to work with a brush.

tasha74
I have the same situation as Lyuda had with the lemon soufflé, the sugar in the yolks did not dissolve

In the soufflé, you can also replace sugar with powder (in theory, there should be less powder in weight). But there was lemon juice in the Chiffon Lemon Souffl ... it was supposed to help dissolve the sugar ... there was another trick in the cake: in your case, there was a mistake in proportion with gelatin.

They reprimand. The yolk mass turned out to be similar to that of the Husky. The sugar seems to be thinned out, but the mass is not creamy. Sugar took the smallest true brown. In a water bath, I beat it with my hands for about 25 minutes (my hands almost fell off). About 10 minutes after the start of whipping, the mass increased in volume and became beautiful and fluffy, but I did not stop and continued. Probably overcooked. I put it in the refrigerator.
Italian meringue came out +5. Delicious, tender ...
Collected the middle of the ice cream.The coffee cream laughed. Not looking at the yolks - the cream has not exfoliated. But with chocolate disks, I was worn out. 3 came off the paper well, and 2 barely tore off and broke a little. Well, I packed everything and stuffed it into the freezer.
I'm waiting for lunch - I'll finish the cake.

Vika, here I have suspicions that at some point the yolks have already brewed. Although I did not see this moment as you. Sugar has not sold out and has not increased in volume.

Girls, we need to solve this problem ... this is not good ...
Vika, I had to practice with powdered sugar ... You can cook in a water bath for 5 minutes (about that ...) and the result is already there .. It is not necessary to get a thick cream: just let it be uniform, light splendor ... well, the yolks are disinfected at the same time (according to a conventional legend ...)
Well, what are you failing .... I had no problems .... although I think that having powder is a great idea for finalizing a possible error !!!!

Natasha, everyone !! You can move on. I think I got the desired result. On your advice, I replaced granulated sugar with powdered sugar. The result is completely different.
For 4 yolks (66g), I took 180g of powdered sugar (sift)
I added the powder to the yolks in portions, stirring each time. Everything was perfectly mixed with a whisk. I beat it with a mixer even before the bath.
I put it in a bath and beat it with a mixer for 10 minutes.
Natasha, as I understand it, the task here is to warm up the yolks (for disinfection and disclosure of the properties of the yolk), as well as dissolving sugar. To get a white (almost) homogeneous, thickened mass?
If so, then I coped with the task.
Here is a photo.



After 10 minutes, steaming.



Natasha, looks like the desired result?

This is what you need!!!!! Look - this is a sample !!!!

Well then I move on. The biscuit and discs were made yesterday. Now meringue, mascarpone cream and coffee cream.

I wish you a beautiful result!
We still need to take a photo: the look and consistency of the yolk base after cooling ... it should thicken. Will you show it?

yes, of course I will. and not only. I had photographed before, when I baked a biscuit and melted chocolate pictures. I will continue to photograph when I make the cream.

Oh, Luda, I don't even need to do a master class !? I appreciate your work with gratitude and understanding!

[Natasha]

Natasha, I understood about powdered sugar, but unfortunately, in the morning I didn't find powdered sugar at home. Someone (I can even guess who) raised all my supplies. I had to take sugar.
Lyudochka, what a beautiful cream it turned out. Next time I'll take the powder.
Natasha
Thanks for the recipe. I made it. I sent it to the freezer to freeze. Will freeze, urash, show.
Certainly not a masterpiece like yours, but delicious. The creams are very tasty and tender. The biscuit is incomparable. The little daughter (we are at home with her on sick leave) licked all the bowls and nibbled the biscuit while I was collecting the cake.
Instead of mascarpone, I took a soft, fat-free curd. The sugar was brown, which gave the cream a little caramel flavor.
Natasha, you have great recipes.
Girls make a cake, it is not as complicated as it seems at first and is very delicious.

🔗
Thank you Danke Sean, Grace, Ubligadu and Madlob! Watch - do not revise! Do not redo! Train, improve and share the most valuable experience with each other !!! I am for it!!! Amen. 🔗

I am far from a masterpiece to look at ... it's fair! But the taste is incomparable ...

Natasha, golden words. I am also FOR !!! 🔗
Can you ask another question? How to cut it with a hot knife?

For example, I did not heat the knife ... by the way, the knife must be taken long, powerful ... Cutting beautifully is also a whole thing ...
1. It is necessary that the cake stand well in the freezer .... it is made with real ice cream ...
2. If there is a male helper with strong hands, it will be super. But if not, then you will have to work not only with your hands, but also with all your body ... at this moment I think that I really want to buy such a tool that would evenly cut this frozen layer, which is very difficult to cut to the base of the biscuit ... at this moment you have to put pressure on the knife ...evenly, on the entire surface of the knife with both hands and the whole body that there is strength ...
3. First .... I divide the cake in half, and then in portions ... I repeat, the thinner the piece, the more enjoyable it is to eat ..
4. After each piece, you need to wipe the knife ...
5. Perhaps the chocolate layers will shift ... this is not correct ... in this case, you need to send back to freeze ... The raze should be with even chocolate stripes, and the cake mass should be monolithic ...

: girl_cray: Natasha, I think it won't come to cutting.
My ice cream doesn't freeze. He walks. I left it until morning, but I'm afraid nothing will change. The cake is in the freezer for over 4 hours.
The coffee cream was not as thick, but not runny either.
Here is a photo of the cooled yolk cream.



That's how I made coffee cream.
In part of the yolk mass I added 3 hours. l coffee. Stirred.
Added a meringue. Stirred.
Added cream. Stirred.
Here's a cream I got.


The mascarpone cream is strong. Keeps shape well. Now it is completely frozen in the freezer.



And here's the end result.
After 4 hours in the freezer and removing the ring.



What did you do wrong?

Lyuda, do not try to cut it ... he needs to at least defend the night at least ... forget about the cake for a long time ... are you rushing the whole thing in vain? 8 hours, at least, let it be like a stone and inside !!!! You still have to phot ... For the appearance you need to freeze for a long time !!!
What kind of freezer do you have?
I have a dry freeze ....

I hope you haven't done anything stupid?

Nah, I didn't do it. I left it overnight. In the morning I will be engaged in cakes. So not one day will stand untouched.
In the freezer I have -18 *. I have a separate freezer.

Natasha, thanks for the clarification
The cake settled in the freezer - froze. Today we will eat in the evening.

Here is my photo report.
The piece is not very beautiful - chocolate sprinkled from the top. And for some reason, the coffee was not strongly felt. Next time I will add more coffee to the coffee cream. Delicious. Especially the coffee part.

Hurrah!!!! I cut it !! And I sit there. She did not wait until it melted a little.
The ice cream cake is extraordinarily delicious !!
Natasha, thanks !! Thanks for the recipe, thanks for the tips.
The taste is magical But I have a lot of flaws. I will try to list what I did wrong and what I will do differently next time.
1. Use icing sugar in the yolks. (otherwise the yolks cannot be whipped)
2. Let the cake solidify in the freezer WITHOUT REMOVING the rings for at least a day. (otherwise the coffee cream does not have time to freeze and climbs out even in the freezer.)
3. Make chocolate discs as thin as possible. (otherwise, when slicing cold, they are difficult to cut through)
5. Soak the cakes with all the syrup at the rate. Don't save like some. (otherwise, where it is not wet, it is dry)
6. Soak more evenly.
7. Allow the cake to thaw for at least a dozen minutes, and do not immediately eat it frozen. (otherwise it is impossible to pick out a piece with a spoon)
But .. all the same, well, very tasty.
And here is the cake itself.



Everyone ran to say thank you to Natasha !!

Natasha, I did it Not everything worked out as I wanted, but it's worth tinkering with this dessert


The photo of the cut is not very good, but I did not have time to do anything else - while I was taking pictures, the rest of the portions were already reduced
I didn't get the coffee color of the cream, but why didn't I understand: pardon: Natasha, can you tell me? I really want everything to be as in the original. The taste is oh-oh-oh-chen delicious: nyam: Mine said that this is just a masterpiece !!!

the girls are drooling, I also want to try the cake, I have two questions, I did not understand about the chocolate circles, you can squeeze out a photo if someone has how to do it, and can you wrap the cake with mastic?