Baked Alaska a.k.a. Norwegian Omelette

Baked Alaska


This is impressive to serve but surprisingly easy to make. It makes a good alternative birthday cake, decorated with sparklers, says Mary.

I say: Sweeeeet!


What do we need:

For the sponge base:

2 large eggs
75 gr caster sugar
50 gr self-raising flour

For the filling:

1 tablespoon sherry (optional)
225 gr strawberries ( i used frozen)
1 litre strawberry ice-cream

For the meringue topping:

4 large egg whites
225 gr caster sugar
50 gr flaked almonds for sprinkling
Icing sugar, for dusting


1. Preheat your oven to 190C. Lightly grease a 23 cm sandwich tin ( i used my springform) and line the base with baking paper.

2. To make the sponge, measure the eggs and sugar into a large bowl and beat at full speed with an electric whisk until the mixture is pale in colour and thick enough to just leave a trail when the whisk is lifted.  Sift the flour over the surface of the mixture and gently fold in with a metal spoon or spatula. Turn into your prepared tin and tilt the tin to allow the mixture to spread evenly to the sides.

3. Bake in your preheated oven for about 20-25 minutes, until springy to the touch and beginning to shrink from the sides of the tin. Turn out and leave to cool on your wire rack.

4. Place the cold spong on an ovenproof serving dish, sprinkle it with the sherry, if using, then scatter with the strawberries, leaving a small gap around the edge. Slice the ice cream and arrange it in a dome shape over the strawberries. ( I prepared this in a glass hot-cold proof bowl lined with baking paper and then filled with the ice cream and had it a bit frozen in the freezer).( Then you turn it out on top of your strawberries). Put into the freezer while you are making the meringue.

5. Preheat your oven to 230C. To make the meringue topping, whisk the egg whites at full speed until they are stiff but not dry. Add the sugar, a teaspoonful at a time, whisking at high speed, between each addition. Whisk until all the sugar has been added and the meringue is thicj and glossy.

6. Take the cake and icecream from the freezer and pile the meringue over the top and the sides, making sure that all the icecream and spong are covered. Sprinkle over the flaked almonds then bake immediately in your preheated oven for about 3-4 minutes or until well browned. Dust with icing sugar and serve immediately.

 

 

 

 

 

"Enjoy"