''Layers of home made sponge cake toped with real strawberry ice cream and Italian meringue!!! Sooo YUMMYYYYY !!!!''
Recipe:
Ingredients
sponge cake
Ice cream of your choice
meringue
Method
Bake a thin layer of sponge cake or buy one.
In a mold or ramekin (can use a big round dessert cup) layer a cling film and spoon in ice cream tightly and keep in the freezer
(When the ice cream mold is frozen back) Cut the sponge cake in to a round bigger than the mold. atleast 1'' extending outwards.
To get the ice cream put it out with the help of cling film and lay it on top of the sponge cake, press it a little to adhere and return back to freezer.
Make the meringue.
Meringue: Whites 6 eggs, 6 tablespoons powdered sugar, 1-1/2 tablespoons lemon juice or 3/4 tablespoon vanilla. Beat whites until stiff, add sugar gradually and continue beating, then add flavoring.
Assembling:
Keep the sponge cake frozen together with ice cream block on a cake board or
(Instead of a board, a baking sheet or a double or triple layer of cardboard covered with aluminum foil may be used on the bottom.
This is essential as The board, paper, cake, and meringue are poor conductors of heat, and prevent the cream from melting. )
Cover with meringue and spread smoothly.The meringue should thickly coat the ice cream. If you wish to follow tradition, reserve some meringue to pipe a decoration on the top. (The thick meringue coating and the board beneath the cake serve to insulate the frozen ice cream from the heat of the oven.)
Freeze the Alaska rock hard over night
Set your oven very hot for baked Alaska recipes, to at least 450°F, to brown the meringue quickly.(2-3minutes)
Be ready to serve immediately.
TIPS:
Can use Italian meringue which is smoother and thicker than traditional meringue.
Italian meringue
3 egg whites
100ml water
180 white sugar
1-2 drops lemon juice
Whisk egg whites with an electric beater in a dry bowl; add a hint of lemon juice in it. Beat for 3-4 minutes.
On a pan add water and sugar and start heating it while stirring. When the sugar is melted stop stirring and wait for it to boil till it make big outwards flowing bubbles and water starts evaporating. The sugar syrup is ready.
Get it off the fire and drizzle over the egg whites while beating. Beat on top speed to around 3-4 minutes till it forms a thick, smooth meringue. When u turn the bowl upside down the meringue should not drop or move.
Cover the ice cream block and sponge cake with generous amount of meringue. Do not apply smoothly, apply in a way to create creases.
Keep back in the freezer for several hours or over night.
sponge cake
Ice cream of your choice
meringue
Method
Bake a thin layer of sponge cake or buy one.
In a mold or ramekin (can use a big round dessert cup) layer a cling film and spoon in ice cream tightly and keep in the freezer
(When the ice cream mold is frozen back) Cut the sponge cake in to a round bigger than the mold. atleast 1'' extending outwards.
To get the ice cream put it out with the help of cling film and lay it on top of the sponge cake, press it a little to adhere and return back to freezer.
Make the meringue.
Meringue: Whites 6 eggs, 6 tablespoons powdered sugar, 1-1/2 tablespoons lemon juice or 3/4 tablespoon vanilla. Beat whites until stiff, add sugar gradually and continue beating, then add flavoring.
Assembling:
Keep the sponge cake frozen together with ice cream block on a cake board or
(Instead of a board, a baking sheet or a double or triple layer of cardboard covered with aluminum foil may be used on the bottom.
This is essential as The board, paper, cake, and meringue are poor conductors of heat, and prevent the cream from melting. )
Cover with meringue and spread smoothly.The meringue should thickly coat the ice cream. If you wish to follow tradition, reserve some meringue to pipe a decoration on the top. (The thick meringue coating and the board beneath the cake serve to insulate the frozen ice cream from the heat of the oven.)
Freeze the Alaska rock hard over night
Set your oven very hot for baked Alaska recipes, to at least 450°F, to brown the meringue quickly.(2-3minutes)
Be ready to serve immediately.
TIPS:
Can use Italian meringue which is smoother and thicker than traditional meringue.
Italian meringue
3 egg whites
100ml water
180 white sugar
1-2 drops lemon juice
Whisk egg whites with an electric beater in a dry bowl; add a hint of lemon juice in it. Beat for 3-4 minutes.
On a pan add water and sugar and start heating it while stirring. When the sugar is melted stop stirring and wait for it to boil till it make big outwards flowing bubbles and water starts evaporating. The sugar syrup is ready.
Get it off the fire and drizzle over the egg whites while beating. Beat on top speed to around 3-4 minutes till it forms a thick, smooth meringue. When u turn the bowl upside down the meringue should not drop or move.
Cover the ice cream block and sponge cake with generous amount of meringue. Do not apply smoothly, apply in a way to create creases.
Keep back in the freezer for several hours or over night.
Do you know where to buy Meringue Powder in Sri lanka?
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