Make-It Monday

RASPBERRY SEMIFREDDO CAKE			SERVES	PREP	COOK	TEMP	SOURCE	CALORIES
					30 MIN
Cake:				Semifreddo:
5	eggs, separated			1 pkg (300g)	frozen raspberries
1 cup	sugar			3	eggs
1 tsp	vanilla			2/3 cup	sugar
1/4 tsp	salt			2 tsp	gelatine
pinch	tartar			2 Tbsp	water
1 cup	flour			1 3/4 cup	whipping cream
Cake: Beat egg yolks with 1/2 cup sugar, vanilla & salt 2 min. until fluffy. In new bowl, beat whites
with tartar until frothy. Beat in remaining sugar until hold peak. Gently fold in egg yolk mix & flour.
Bake in greased 9 x 13. 30 min @ 350
Semifreddo: Press raspberries through sieve for 3/4 cup puree. In heat proof bowl over boiling water,
whisk puree, eggs & sugar until no foam & thick. In new bowl, stir gelatine in water, over low heat until dissolved. Stir in raspberry mix. Whip cream & fold into mixture. Freeze 35-45 min, stir occasionally.
Spread over layers of cake. Freeze 6 hours.				

I made this cake once, years ago for a dinner at my Aunt Carolyn's house. I remember thinking it was really delicious at the time. It was pretty time consuming to make, but well worth it.