1/2 Vanilla Spongecake (1 half-sheet)
4 fluid ounces Simple Syrup
1/2 fluid ounce Raspberry liqueur
1 1/2 quarts French Ice Cream Base, Vanilla variation, churned
1 quart Apricot, Peach, Pear or Pineapple Sorbet (Red Currant Variation)
OR
1 1/2 pounds Italian Meringue
1 fluid ounce Brandy, to 2 fl oz
Servings: 20
1. Cut the Vanilla Sponge Cake into two ovals measuring 6 x 11 inches (15 x 28 centimeters); place the first piece directly on an ovenproof serving tray. Moisten the cake with half of the raspberry syrup. Place in freezer for thirty minutes.
2. Spread the Vanilla Ice Cream evenly over the chilled cake layer using a plastic scraper. Cover with the second piece of sponge cake and moisten with the remaining syrup. Freeze until hard.
3. Spread the Red Currant Sorbet on the top cake layer using a plastic scraper. Freeze hard.
4. Fill a pastry bag fitted with a Saint Honoré tip with the Italian Meringue. Pipe vertical lines on the sides and a zigzag pattern over the top of the sorbet making certain it is completely covered with meringue. Return the cake, uncovered to the freezer. Once it has frozen, cover the cake with plastic wrap. The iced dessert can stay in the freezer for up to one week before serving.
5. To serve, place the Baked Alaska in a 500°F (260°C) oven and bake until the meringue is browned, about 6 to 9 minutes.
6. Heat the brandy in a small saucepan. Carefully ignite the alcohol and pour it over the cake. Bring the Baked Alaska to the dining room while it is still flaming.
Yield: 1 Cake
Notes: Baked Alaska always includes sponge cake and Italian Meringue but the flavor of ice cream and sorbet is a personal choice.
4 fluid ounces Simple Syrup
1/2 fluid ounce Raspberry liqueur
1 1/2 quarts French Ice Cream Base, Vanilla variation, churned
1 quart Apricot, Peach, Pear or Pineapple Sorbet (Red Currant Variation)
OR
1 1/2 pounds Italian Meringue
1 fluid ounce Brandy, to 2 fl oz
Servings: 20
1. Cut the Vanilla Sponge Cake into two ovals measuring 6 x 11 inches (15 x 28 centimeters); place the first piece directly on an ovenproof serving tray. Moisten the cake with half of the raspberry syrup. Place in freezer for thirty minutes.
2. Spread the Vanilla Ice Cream evenly over the chilled cake layer using a plastic scraper. Cover with the second piece of sponge cake and moisten with the remaining syrup. Freeze until hard.
3. Spread the Red Currant Sorbet on the top cake layer using a plastic scraper. Freeze hard.
4. Fill a pastry bag fitted with a Saint Honoré tip with the Italian Meringue. Pipe vertical lines on the sides and a zigzag pattern over the top of the sorbet making certain it is completely covered with meringue. Return the cake, uncovered to the freezer. Once it has frozen, cover the cake with plastic wrap. The iced dessert can stay in the freezer for up to one week before serving.
5. To serve, place the Baked Alaska in a 500°F (260°C) oven and bake until the meringue is browned, about 6 to 9 minutes.
6. Heat the brandy in a small saucepan. Carefully ignite the alcohol and pour it over the cake. Bring the Baked Alaska to the dining room while it is still flaming.
Yield: 1 Cake
Notes: Baked Alaska always includes sponge cake and Italian Meringue but the flavor of ice cream and sorbet is a personal choice.
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