Nut Torte with Graubünden Röteli Semifreddo

4hr 25m
Preparation/cooking time: ca. 25m + Freeze: ca. 240m

For 4 people

Nutritional Information

Contains 342 Kcal, 5g Protein, 25g Carbohydrates, 24g Fat


  • 2 tbsp. Bündner Röteli (liqueur) or cherry schnapps
  • 1.8 dl full cream, whipped until stiff
  • 1 fresh egg whites
  • 1 fresh egg yolks
  • 1 tsp. sugar
  • 0.5 vanilla pod ', cut open lengthways, seeds scraped out
  • 0.5 Engadine nut tart (ca. 225 g)

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  • In a bowl, beat the egg yolk and sugar until light and frothy, stir in the vanilla and Röteli. Carefully fold the cream into the mixture. Beat the egg whites until stiff, add the sugar, continue beating until the egg whites turn glossy and carefully fold into the mixture. Spoon the mixture into the prepared cake tin, cover and freeze for about 4 hours.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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