Flamed Baked Alaska Recipe
Ingredients
| Chocolate ice cream | 1/4 Gallon, softened | |
| 1/4 gallon strawberry ice cream, softened | ||
| Eggs | 4 standard (Genoise Cake:) | |
| Sugar | 3/4 Cup (16 tbs) (Genoise Cake:) | |
| Flour | 1 Cup (16 tbs) (Genoise Cake:) | |
| Vanilla to taste | ||
| Butter | 1/4 pound (Genoise Cake:) | |
| Egg whites | 4 (Meringue:) | |
| White vinegar | 1/2 Teaspoon (Meringue:) | |
| Salt | 1 Pinch (Meringue:) | |
| Sugar | 1 Cup (16 tbs) (Meringue:) | |
| Vanilla to taste | ||
| Sugar (for sprinkling) | ||
| 1/2 egg shell, neatly trimmed | ||
Directions
In a small seven-inch round pan, spread the chocolate ice cream evenly over the bottom.
Cover and place in the freezer for ten minutes.
Remove from freezer and cover with the strawberry ice cream.
Cover and freeze again.
Meanwhile, prepare the cake by combining the eggs and sugar in the top of a double boiler.
Set over hot water and beat well.
Remove from heat and beat until fluffy and light in color.
Gradually add the flour.
Pour in the vanilla.
Stir in the softened but- ter and mix together until well blended.
Grease and flour a round nine-inch baking pan.
Pour in the batter and bake at 350 degrees for about twenty-five to thirty-five minutes.
Cool.
Wrap and freeze for about one hour.
Remove the Genoise, unwrap and place on a stainless steel round platter.
Run a knife blade around the ice cream pan and dip into hot water for a few seconds.
Carefully unmold over the genoise.
Wrap and freeze again.
Meanwhile, prepare the meringue.
Beat the egg whites, salt and vinegar until they hold soft peaks.
Sprinkle the sugar a teaspoon at a time and continue beating.
Add the vanilla, beating until the egg whites hold their shape.
Using a spatula, cover the ice cream and cake with a thick layer of meringue.
Cover and freeze again.
Pour any remaining meringue into a pastry bag fitted with the star tube.
Decorate the cake with meringue stars and borders.
Sprinkle with sugar.
Place the half egg shell in the center.
Place the ice cream cake in a heavy pan filled with ice cubes.
Bake at 500 degrees for only five minutes or until the meringue is lightly browned.
Pour two tablespoons of alcohol in the egg shell.
Ignite and serve.
Cover and place in the freezer for ten minutes.
Remove from freezer and cover with the strawberry ice cream.
Cover and freeze again.
Meanwhile, prepare the cake by combining the eggs and sugar in the top of a double boiler.
Set over hot water and beat well.
Remove from heat and beat until fluffy and light in color.
Gradually add the flour.
Pour in the vanilla.
Stir in the softened but- ter and mix together until well blended.
Grease and flour a round nine-inch baking pan.
Pour in the batter and bake at 350 degrees for about twenty-five to thirty-five minutes.
Cool.
Wrap and freeze for about one hour.
Remove the Genoise, unwrap and place on a stainless steel round platter.
Run a knife blade around the ice cream pan and dip into hot water for a few seconds.
Carefully unmold over the genoise.
Wrap and freeze again.
Meanwhile, prepare the meringue.
Beat the egg whites, salt and vinegar until they hold soft peaks.
Sprinkle the sugar a teaspoon at a time and continue beating.
Add the vanilla, beating until the egg whites hold their shape.
Using a spatula, cover the ice cream and cake with a thick layer of meringue.
Cover and freeze again.
Pour any remaining meringue into a pastry bag fitted with the star tube.
Decorate the cake with meringue stars and borders.
Sprinkle with sugar.
Place the half egg shell in the center.
Place the ice cream cake in a heavy pan filled with ice cubes.
Bake at 500 degrees for only five minutes or until the meringue is lightly browned.
Pour two tablespoons of alcohol in the egg shell.
Ignite and serve.
Chef
