Since we are in midsummer and the eagerly awaited heat finally arrived, if I think about a dessert I can’t think of anything other than a semifreddo, an ice cream cake, etc…
That’s why today I would like to propose you the Viennetta cake, semifreddo par excellence, the cake that everyone normally buy in the supermarket, but that can be easily, quickly prepared at home. You would simply need to prepare a whipped cream-meringue mixture and dark chocolate sheets, then you could customise it by decorating with crumbled meringues, with chopped hazelnuts, with nutella etc …
Whipping cream 500 ml (17 fl oz)
Milk 50 ml (2 fl oz)
Icing sugar 90 g (3,5 oz)
Egg whites 3
Vanillin sachet 1
Dark chocolate 150 g (1/3 pound)
Chopped hazelnuts as required
Nutella as required
Prepare the dark chocolate sheets by melting the chocolate with a dash of milk in a bain marie (photos 1 and 2), then with the aid of a pastry brush, create on baking papers very thin chocolate discs (photos 3 and 4) or rectangles, depending on the shape you want to give to your dessert, then let it thicken in the freezer.
In the meantime, beat the egg whites until stiff ( photo 5) adding the icing sugar while beating, just as if you were making a meringue.
Heat the milk, remove from heat and dissolve in it the vanillin sachet, leave it to cool, then drizzle it in the whipping cream and whip everything ( photo 6). Mix the egg whites in the whipped cream by stirring from the bottom to the top with a wooden spoon ( photo 7).
Take the cake mould, the one that can be opened (with the hinge at the side), cover with baking paper and start to form the cake: first make a whipped cream-meringue mixture layer (photo 8), then spread with chopped hazelnuts (photo 10), put a dark chocolate sheet ( photo 9), another whipped cream-meringue layer and so on until all ingredients are over.
Decorate the cake with chopped hazelnuts and a few drops of Nutella (photo 11).
Put in the freezer for at least 4 hours, then remove the cake from the springform pan and decorate the sides with chopped hazelnuts and pieces of dark chocolate (photo 12).
Ps: Keep the cake out of the freezer 10 minutes before cutting and serving.