Baked Alaska

By HOUDET

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Rhubarb Cake with Meringue topping

Approved byThe Chef Biscuit Base Lemon Meringue Pie

Details

servings 2
Level of difficulty Easy
Preparation time 20mins
Cooking time 10mins
Cost Average budget

Preparation

Step 1

Prepare the cake:
Beat with an electric mixer the whole eggs with 60 g of sugar and the vanilla sugar until light and pale. Stir in the sifted self-raising flour (or flour and baking powder), pour into a greased and floured cake tin and bake in a preheated oven at 180 degrees for 10-12 minutes, remove from the oven and unmould onto a rack to cool.

In a small saucepan, boil 10 cl of water with 50 grams of sugar for a few minutes, turn off the heat and add 5 cl of rum and leave to cool.

Step 2

Just before serving, beat with an electric mixer the egg whites with a pinch of salt. When they begin to whiten, add 150 grams of sugar and continue beating until stiff. Arrange the cake in a serving dish that can go in the oven. Turn on the grill, soak the cake in the cooled syrup, add a layer of ice-cream by taking slices with a spoon and cover the cake up to 1 cm from the edge; with a spatula cover ALL the ice cream with the whites so tight that the ice cream is completely hidden and there are no "holes" between the cake and whites. (You can put some egg whites in a piping bag and make decorations on the top if yo wish). Place the dish under the grill for a few minutes, during which time, heat (barely!) 10 cl of rum in a small saucepan.
Serve the cake in the dish and the rum before your guests, pour the rum over the baked Alaska (careful not to drip any on the tablecloth incase it goes up in flames too!) and flambé before serving.