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Eggnog Semifreddo Genoise Cake with Meringue Frosting

Recipe photo courtesy of Aya Brackett

Looking for a dessert to impress? This extravagant cake features layers of genoise alternated with a nutmeg-and-rum-scented semifreddo -- and yes, the layers are vertical!

Source: Martha Stewart Living, December 2016
Total Time Prep Yield

Ingredients

Cake

Filling

Frosting

Directions

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Reviews

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18
  • jeichacker@gmail.com
    4 FEB, 2017
    I made the cake with reasonable success...until the frosting! The frosting ended up being goopy. If its possible to overbeat them, then that may be what I did...because as I put it on the cake it slid down...no S shape was possible. It tasted a lot like marshmallow fluff and was delicious, but the look wasn't there!
    Reply
  • nonoyabusiness
    6 JAN, 2017
    Making cake with vertical layers=irresistible! Woulda been nice to have video instead of many words! One roll came out OK but the other one disintegrated & resembled Dead Sea Scroll restoration. Remade roll #2 using the recipe from Pioneer Woman using parchment instead of the dish towel. Better. After rolling up the first 2 strips use kitchen sheers to level off the top. To wrap the other strips pick up existing roll, lay seam on a strip beginning & roll. Repeat. Freeze longer than she says.
    Reply
  • kasseyherscovit
    21 DEC, 2016
    I'm almost done and tasted the top after I leveled it-delicious! It was very difficult to roll the cake and keep the shape with the filling, which leaked a lot. Luckily I caught most of it in the dish and was able with some maneuvering to make the cake look somewhat presentable, and I'm sure the meringue will hide a lot of the ugliness :). I would recommend rolling this in such a way that there is no room for the cake to slip around in the container before it is able to freeze. Good luck!
    Reply

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