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Categories:
chocolate ice cream rasberry sorbet vanilla ice cream egg whites sugar water sugar vanilla bean rasberries blueberries strawberries brandy
Viewed: 113 - Published at: 9 years agoIngredients
- 2 lbs (.9 kg) sponge cake (any standard recipe)
- 2 pt chocolate ice cream
- 2 pt rasberry sorbet
- 2 pt vanilla ice cream
- 12 egg whites
- 3/4 cup (175 ml) granulated sugar
- 1 cup (225 ml) water
- 1 cup (225 ml) granulated sugar
- 1 vanilla bean
- 4 oz (112 grm) rasberries
- 4 oz (112 grm) blueberries
- 8 oz (224 grm) strawberries, sliced
- 3/4 cup (175 ml) brandy
Method
- On a large plate, arrange 4 slices of circular spongecake (6 inch - 8 inch lengthwise, 1/4 inch thick).
- Mound the chocolate ice cream into an inverted bowl mold (plastic container).
- Cover the ice cream with a slice of sponge cake.
- Mound the rasberry sorbet on top of the sponge cake layer.
- Cover sorbet with a layer of sponge cake.
- Mound vanilla ice cream on top of sponge cake layer.
- Freeze the "cake" mold overnight (12 hours).
- Remove frozen cake from the mold by turning it upside down onto a plate.
- The chocolate ice cream will be the top layer.
- Make the meringue by whipping the egg whites with the sugar until stiff.
- Put the meringue into a pastry bag with a 1/2 inch tip and pipe swirls onto the cake, covering completely.
- Freeze cake for 2 hours.
- Combine the water, sugar, and vanilla bean; bring the mixture to a boil and remove from stove.
- Cool to room temperature.
- Add the fruit and stir, and set aside for 30 minutes.
- Bake the cake in a preheated, 500 degree (250 C.) (F.) oven for 1 minute, until it is lightly browned.
- Heat the brandy in a small pot and ignite.
- Pour the brandy over the Baked Alaska and serve with fruit sauce on the side.