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Baked Alaska   Veg CD  DP  N. American  30mins plus soaking


Serves    6      Cold   Vegetarian    Desserts  Puddings



   100g/4oz Glace Fruit

   4 tbsp Kirsch

   1 oblong Sponge Cake

   6 Egg Whites

   350g/12oz Icing Sugar

   A pinch of Cream of Tartar

   A pinch of Salt

   1 tbsp Lemon Juice

   600ml/1pt Block of Vanilla Ice Cream*




1. Please the glace fruit in a bowl, add the liqueur, mix well, cover and chill for 1 hour.


2. Preheat the oven to 240C, 475F, Gas mark 9 and cut the sponge in  half lengthways giving you two layers.  Place one sponge layer on a baking tray which has been lined with parchment paper. Set aside.


3. Place the egg whites, icing sugar, cream of tartar, salt and lemon juice in a mixing bowl and whisk until stiff peaks form. Set aside.


4.  Place the ice cream on top of the 1st layer of sponge on the baking tray then cover with the remaining sponge layer.


5. Very quickly spread the top and sides of the assembled cake with the egg white mixture.


6. Dredge with a little extra icing sugar and bake in the very hot oven for 5 minutes only until lightly browned. Serve immediately.


* Make sure the ice cream is as hard as possible before assembling this dessert otherwise it will melt and make the sponge soggy.



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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