Ricotta Semifreddo Cake with Currant Jelly

The Ricotta Semifreddo Cake with Currant Jelly is a delicious and creamy cake proposal, a fresh and inviting delight perfect to be enjoyed at the end of a meal or as a delicious snack on a hot Spring or Summer afternoon. Easy to prepare, its flavor always manages to conquer the palates of young and old; to be prepared in advance as it requires a long time of 4/5 hours of rest in the freezer before bringing it to the table. An idea of cake that sees a base of cocoa cookie dough, a semifreddo based on ricotta and yogurt enriched with pieces of almond and a currant gelèe. Now let's see what we need to make our Ricotta Semifreddo Cake with Currant Gelée. Ingredients for the cookie dough 4 eggs at room temperature 100 grams of granulated sugar 30 ml of melted and cold butter 80 grams of white flour 30 grams of unsweetened cocoa powder a pinch of salt 5 grams of baking powder Ricotta filling 500 grams of ricotta 1 jar of plain yogurt 300 grams of cream 150 grams of powdered sugar 100 grams of chopped almonds For the Geleè with berries 400 grams of berries 50 grams of granulated sugar 4 grams of isinglass You will also need 200 ml of cream for cakes shredded coconut grains fruit to taste for decoration Steps First of all, prepare the gelèe by blending the 200 grams of currants with 50 grams of granulated sugar, bring to the heat until the beginning of the boil. Turn off the heat, add the gelatine previously softened in water and well squeezed, and mix carefully. Line a mold with a diameter of 16 centimeters with cling film, pour the mixture and put in the freezer to harden. Make the cocoa cookie dough and separate the 4 egg yolks from the 4 egg yolks and whip the latter until stiff with a pinch of salt. Prepare the powders and combine and sift together 80 grams of flour with 30 grams of unsweetened cocoa powder and 5 grams of baking powder, about a teaspoon. To the yolks we add the 100 grams of granulated sugar and work to cream, add the melted and cold butter, the 30 grams and the powders a little at a time, taking care not to disassemble the mixture. Add the whipped egg whites until stiff and pour the mixture into a rectangular pan lined with parchment paper. Bake at 180 C degrees for 8/10 minutes. Now let's dedicate ourselves to the filling and work the ricotta with the sugar until you get a smooth and homogeneous cream, add the whipped cream, white yogurt and pieces of almonds. Cut out a circle from the cookie dough with the diameter of the cake pan, and place it inside the same covered with cling film, pour the ricotta cream, level well and put in the freezer for three hours. After the resting time, take the cake pan back, place the jelly disc on top of the cream and put in the freezer for up to an hour before serving the cake. Before serving, decorate with whipped cream, shredded coconut grains and fruit to taste. Our Ricotta Semifreddo Cake with Currant Jelly is ready to be served.