Baked Alaska

INGREDIENTS

INSTRUCTIONS

* Note: See the "Chocolate Ice Cream" and "Coconut Sorbet" recipes
which are included in this collection.
Preheat the oven to 425 degrees. Whip the egg yolks with 2 tablespoons
sugar until creamy and yellow. Whip the egg whites to soft peaks and
add the remaining sugar to the whites. Continue to whip the whites to
stiff peaks. Carefully fold the beaten egg whites into the yolk/sugar
combination. Using the same care, fold in the sifted flour. Line a
cookie sheet with the baker's parchment paper, pour the cake batter,
and spread the batter out to evenly coat the pan. Bake in the center
of the oven for 12 to 15 minutes or until the top is golden-brown.
Cool the cake quickly near an open window and on a rack. Preheat the
oven to 450 degrees. Assemble the baked Alaska by cutting the sponge
cake to the basic shape of the bombe mold. The largest piece will be
used for lining the mold and a smaller piece will be used for the top
which later will be inverted to become the bottom. Line the bombe
mold with plastic wrap and then line the plastic with the larger
piece of baked and cooled cake. Remove the ice cream and sorbet from
the freezer and allow to soften for 10 minutes. Spoon or scoop the
sorbet first into the cake-lined mold and create an even layer on the
bottom (later the top) of the mold. Cover the sorbet with the ice
cream in the same fashion, smoothing out the ice cream as you go,
into one even layer. Place the remaining layer of cake on top of the
ice cream layer to act as a seal and place the whole bombe into the
freezer for 4 to 5 hours. This can be done well in advance of
finishing the baked Alaska. To finish the Alaska whip the egg whites
to soft peaks, add the sugar and continue to whip to stiff but not
dry peaks. Pour the meringue into a pastry bag fitted with a star
tube and unmold the bombe. Use hot towels to help loosen the bombe if
necessary and invert the bombe onto a heat proof serving platter.
Remove the plastic wrap and pipe a decorative design of meringue all
around the base of the, now revealed, cake covered bombe. Cover the
entire bombe with this meringue in as decorative a design as you can
manage, being as creative as you like, but working quickly to avoid
melting too much of the ice cream and sorbet. The baked Alaska is now
ready for a quick visit to the very hot oven to brown the meringue
but not melt the ice cream. Place the Alaska into the oven for just 5
minutes to brown the meringue to a light golden color. Serve
immediately. This recipe yields 1 baked Alaska for 8 to 10 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B03 broadcast 05-11-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-10-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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