Baked Alaska American Cake A Great Way To Surprise your guests on a summer holiday, because inside the warm baked cake will be waiting for them with cold ice cream! Awesome ice cream cake is not so difficult to prepare. Pick a round a bowl that will give the dessert a spherical shape, and in layers put ice cream, sorbet and a gentle airy biscuit in it, soaked in fresh berry syrup. Then frosted cake cover with beaten egg whites and put in a very hot oven for five minutes or fry the meringue with a burner. Thanks to the good heat-insulating properties of meringues, ice cream such a short time in the oven does not have time to melt. At once serve the cake and collect enthusiastic compliments! Share with друзьями: 
Time: 12 час. 5min Difficulty: medium Servings: 10-12 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Ice cream cake
- 2 tbsp. blackberry
- 1/4 Art. Sahara
- Zest and juice of 1 lemon
- 2 tbsp. vanilla ice cream softened at room temperature
- 4 tbsp. raspberry sorbet softened at room temperature
- 450 gr biscuit food angels sliced into thick slices 1 cm
Meringue
- Protein 4 large eggs, room temperature
- Pinch of Tartar
- 2/3 Art. Sahara
Recipes with similar ingredients: blackberry, sugar, lemon, vanilla ice cream, raspberry sorbet, biscuit, eggs, tartar
Recipe preparation:
- Pour 1/4 tbsp into a medium-sized pot. water put blackberries and sugar and simmer on moderate heat for about 5 minutes, until you get berry sauce. Remove from the stove and mix in the lemon juice and zest. Pour into a pie dish and cool to room temperature. temperature.
- Sprinkle a metal or glass bowl with a cooking spray 3.5 liter and cover with cling film so that it is 2.5 see hanging from the sides of the bowl.
- At the bottom of the bowl, distribute 2 tbsp. vanilla ice cream. WITH Use a large piece of film to hold the ice cream tighter to the bowl. Dip slices of biscuit on both sides in blackberry syrup (as you dip bread in an egg for toast) and place on top of ice cream, trimming the edges of the biscuit to make an even layer. From above pour the remaining blackberry sauce.
- Then put raspberry sorbet on a biscuit. Hold it down denser with a large piece of film. Level surface sorbet with a spatula and cover with the remaining slices of biscuit, trimming them to get a flat, even layer. From above cover with the hanging ends of the film and gently squeeze. Put in the freezer for at least 4 hours or at night.
- Prepare the meringue. Beat egg whites with wine stone at a moderately high speed mixer for 2 minutes to foam mass. Then increase the speed of the mixer, gradually add sugar and beat until stable peaks and complete dissolution of sugar, 5 more minutes. Turn the ice cream cake onto a baking sheet, covered with baking paper, and peel off the film. (If the cake is not comes out of the bowl, leave it upside down for 5 minutes, then the cake he will slide). Evenly apply meringue to the cake on the sides and slightly a thicker layer on top. Reverse side of the spoon make a pattern in in the form of curls and freeze the cake for 3 hours or store in the freezer cell up to 2 days.
- Preheat the oven to 260 ° C. Bake the cake for 3 to 5 minutes until the meringue is browned. Or use a burner, to brown the meringue on all sides. With two blades put the cake on a serving platter or cake stand. Cut into pieces and serve.
