Name: Baked Alaska
Prep time: 6 h 42 min
Cook time: 5 min
Total time: 6 h 47 min
Yield: 1 dessert
Cuisine: French
Ingredients: 500 g génoise (genoa sponge); 150 g sugar syrup; 30 g rum; 400 ml vanilla ice cream; 400 ml blackcurrant sorbet; 3 egg whites; 150 g caster sugar; 30 g flakeds almonds

For 1 dessert, you will need:

1 500 g génoise (genoa sponge)
2 150 g sugar syrup
3 30 g rum
4 400 ml vanilla ice cream
5 400 ml blackcurrant sorbet
6 3 egg whites
7 150 g caster sugar
8 30 g flakeds almonds
Total weight: 1,485 grams

Times for this recipe

Preparation

1 hour 45 min.

Resting

5 hours

Cooking

5 min.

All in all

6 hours 50 min.

Preparation 1 hour 45 min.

Resting 5 hours

Cooking 5 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 1 hour

The rum-soaked sponge

Make 500 g génoise (genoa sponge) in a 8 x 8 inch (20 x 20 cm) tin or mould.

Step 2 - ⌛ 5 min.

Cut the cake in half lengthways.

If necessary, trim off any crusty edges to neaten the sides. Sit the pieces on a baking sheet.

Note: when cutting cake like this, a serrated knife makes the job easier.

Step 3 - ⌛ 3 min.

Prepare the soaking syrup by mixing 150 g sugar syrup and 30 g rum in a bowl.

Step 4 - ⌛ 2 hours

Use a brush to soak both pieces of cake generously with the syrup.

Put in the freezer for at least 2 hours.

Step 5 - ⌛ 1 hour

The ice creams

Once the soaked cake is fully frozen, cover one with a layer of 400 ml vanilla ice cream.

Spread quickly, the flatten the top with a palette-knife.

Put back in the freezer for an hour.

Step 6 - ⌛ 5 min.

After this, add 400 ml blackcurrant sorbet as a second layer and flatten the top as before.

Step 7 - ⌛ 5 min.

Place the second piece of soaked cake on top, then neaten the sides, adding a little more ice cream to fill any gaps.

The "sandwich" should be a tidy rectangular block in 4 layers: soaked cake base, vanilla ice cream, blackcurrant sorbet and soaked cake lid.

Step 8 - ⌛ 2 hours

Sit this ice-cream sandwich in an oven-proof dish, cover with plastic film and return to the freezer one last time for at least 2 hours.

The assembled block can be made in advance and kept like this for several days.

Step 9 - ⌛ 2 min.

Finish the dessert

About 15 minutes before you intend serving, preheat the oven to 460°F (240°C). Take the ice-cream sandwich in its dish out of the freezer.

Step 10 - ⌛ 5 min.

Prepare a French-style meringue by beating 3 egg whites to stiff peak stage and folding in 150 g caster sugar at the end.

Step 11 - ⌛ 5 min.

Cover the ice-cream sandwich completely with an even layer of meringue, using a palette-knife once more, if possible, to smooth the surface.

Step 12 - ⌛ 7 min.

Put any leftover meringue into a forcing bag with a fluted nozzle and pipe decorations on the top and around the base.

Finish by scattering a few flaked almonds over.

Step 13 - ⌛ 5 min.

Bake in the very hot oven for about 5 minutes, just enough to lightly brown the meringue and give it a thin crust.

You can also finish the dessert under the grill or with a torch, like for a crème brulée.

Step 14 - ⌛ 5 min.

Serve a slice to each guest, either on its own or with a little real custard (crème anglaise).

Remarks

Baked Alaska* can be varied with different types of cake and ice cream. Instead of genoa sponge, you could use provençal colombier for pentecost or almond macaroon cake, for example. The ice cream can be just one flavour or a combination, and you can replace the rum with a different liquor, such as Calvados (this would be a "Norman" version).

Though it is not essential, you can flambé the dessert (using rum) at the table just before serving - guaranteed to impress your guests!

*Translator's note: the French name is even more bizarre: "omelette norvégienne" or Norwegian omelette!

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	4 g RDI=6 %	40 g RDI=15 %	8 g RDI=10 %	253 kcal RDI=13 %	1,059 kJ RDI=13 %
Whole recipe	59 g RDI=90 %	600 g RDI=226 %	114 g RDI=155 %	3,752 kcal RDI=188 %	15,711 kJ RDI=188 %