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- Rainbow Room, New York, New York
- 2 lbs (.9 kg) sponge cake (any standard recipe)
- 2 pt chocolate ice cream
- 2 pt rasberry sorbet
- 2 pt vanilla ice cream
- 12 egg whites
- 3/4 cup (175 ml) granulated sugar
- Fruit Sauce:
- 1 cup (225 ml) water
- 1 cup (225 ml) granulated sugar
- 1 vanilla bean
- 4 oz (112 grm) rasberries
- 4 oz (112 grm) blueberries
- 8 oz (224 grm) strawberries, sliced
- 3/4 cup (175 ml) brandy
- On a large plate, arrange 4 slices of circular spongecake (6 inch - 8 inch lengthwise, 1/4 inch thick).
- For each of two cakes:
- Mound the chocolate ice cream into an inverted bowl mold (plastic container). Cover the ice cream with a slice of sponge cake.
- Mound the rasberry sorbet on top of the sponge cake layer. Cover sorbet with a layer of sponge cake. Mound vanilla ice cream on top of sponge cake layer. Freeze the "cake" mold overnight (12 hours).
- Remove frozen cake from the mold by turning it upside down onto a plate. The chocolate ice cream will be the top layer.
- Make the meringue by whipping the egg whites with the sugar until stiff. Put the meringue into a pastry bag with a 1/2 inch tip and pipe swirls onto the cake, covering completely. Freeze cake for 2 hours.
- To make the fruit sauce:
- Combine the water, sugar, and vanilla bean; bring the mixture to a boil and remove from stove. Cool to room temperature. Add the fruit and stir, and set aside for 30 minutes.
- To serve:
- Bake the cake in a preheated, 500 degree (250 C.) (F.) oven for 1 minute, until it is lightly browned.
- Heat the brandy in a small pot and ignite. Pour the brandy over the Baked Alaska and serve with fruit sauce on the side.
- From Rainbow's Pastry Chef, Kurt Walrath
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