Nut torte with Graubünden Röteli semifreddo

Nut torte with Graubünden Röteli semifreddo

Total: 4 hr 25 min. | Active: 25 min.
Nutritional value / person: 342 kcal
, Fat: 24 g
, Carbohydrate: 25 g
, Protein: 5 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 fresh egg yolk
1 ½ tbsp sugar
½ vanilla pod, cut open lengthways, seeds scraped out; only use the seeds
2 tbsp Bündner Röteli (Graubünden liqueur) or Kirsch
1 ¾ dl full cream, whipped until stiff
1 fresh egg white
1 tsp sugar
½ Fine Food Engadiner Nusstorte (approx. 225 g)
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For a cake tin approx. 20 cm diameter, brushed with a little oil and lined with cling film

How it's done

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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 approx. 4 hrs.

Good to know
Serve: Turn the semifreddo out onto a board, remove the cling film. Cut the semifreddo into slices and serve each slice with one slice of the Graubünden nut torte. Serve with fresh lemon balm or dried cherries (e.g. Fine Food Bing Cherries), if liked.


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