Cherry Orange Champagne Frozen Cake

Method of Preparation

1. Mix together all of the ingredients in the bowl of a stand mixer fitted with the whip attachment.
2. Whip everything together on medium-high speed for 6-8 minutes.
3. Bake in desired pan at 176°C/350°F for 15-30 minutes.
4. Once cooled cut round slices for frozen cake. I used a 6-inch metal ring to cut the disks of cake from the sheet.

1. Bring the water and sugar to a boil.
2. Allow it to cool down and then flavor with PreGel Five Star Chef Vanilla Pannacrema and Champagne.
3. Use the syrup to soak the sponge cake.

1. Melt PreGel Coriandolina Bianco in the microwave slowly until just melted.
2. Add to the PreGel Pino Pinguino Bianco and whisk until combined.

1. Combine all ingredients and blend with an immersion blender until homogenous.
2. Let the mix age and hydrate for ½ hour (preferred).
3. Pour into the batch freezer and freeze accordingly.
4. Extract into a pan and place some in desired mold for cake insert. I used a 5-inch metal ring.

1. Add together all of the ingredients except for the champagne in the bowl of a stand mixer fitted with the whip attachment.
2. Whip to soft peaks and then pour in champagne and whip until combined.
3. Reserve in the refrigerator until ready to use.

1. On a sheet pan lined with a Silpat take a 7-inch metal ring and start by placing the Champagne Semifreddo in the bottom of the ring (about an inch) and up the sides.
2. Place in the insert of Cherry Sorbet followed by more Semifreddo.
3. Then place in desired amount of PreGel Orange Ripples Arabeschi and finish with the layer of sponge cake.
4. Smooth off the top of any excess Semifreddo and freeze completely.
5. Once frozen turn upside down and peel off the silpat.
6. Heat the sides of the metal ring, this should allow the ring to release from the Semifreddo and you should be able to slide the ring off the cake.
7. Place the cake back in the freezer to be sure it’s completely frozen before glazing with the White Chocolate Fudge Coating.