Lemon Semifreddo Cake

The Lemon Semifreddo Cake is a delicious dessert proposal, a fresh dessert ideal to serve at the end of lunch and / or dinner or to delight our moments of afternoon break; A delicious soft cake base with the scent of limoncello and a semifreddo with a delicate and light texture with that fragrant and aromatic note of lemon, which makes it perfect for refreshing the palate. Now let's see what we need to make our Lemon Semifreddo Cake. Ingredients for the cake 3 eggs 90 grams of granulated sugar 1 plain yogurt 50 ml of seed oil 30 ml of limoncello 110 grams of white flour 1 lemon grated peel a pinch of salt 1 sachet of baking powder Ingredients for the Semifreddo 3 lemons 4 eggs 120 grams of granulated sugar 600 ml of fresh whipping cream 1 small glass of limoncello a pinch of salt Steps In the planetary mixer we put the eggs with the sugar and the grated lemon peel and start working them, work for a long time to obtain a frothy mixture with a straw yellow color. Slowly add the seed oil, limoncello and plain yogurt. Add a pinch of salt, the sifted white flour and the sachet of baking powder. Butter and flour a springform mold with a diameter of 24 centimeters and pour our dough. Bake at 180 C degrees for 30 minutes. Now prepare the semifreddo and after washing the lemons, grate the zest avoiding the white part that would be bitter: then squeeze the juice, filter it to remove any seeds. Separate the yolks from the whites and whip the latter with a pinch of salt, while we put the yolks in a planetary mixer with the sugar and whip them for a long time until you get a light, swollen and frothy mixture, to which we add the lemon juice, limoncello. Now add with a spatula, gently with movements from the bottom to the top, the whipped cream previously until stiff and the egg whites. Pour the mixture obtained on the cake and place the mold in the freezer for at least 8 hours, even better overnight; to taste with the tines of a fork of the drawings. Our Lemon Semifreddo Cake is ready to be served.