Nut Torte with Graubünden Röteli Semifreddo
Ingredients
- 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 ', cut open lengthways, seeds scraped out
- 0.5 Engadine nut tart (ca. 225 g)
Total time: 4hr 25m
Preparation Time: 25m
Servings
For
4 people
Nutritional Information
Contains 342 Kcal, 5g Protein, 25g Carbohydrates, 24g Fat
Ingredients
- 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 ', cut open lengthways, seeds scraped out
- 0.5 Engadine nut tart (ca. 225 g)
Instructions
- 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.
