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Rainbow's Baked Alaska
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Rainbow Room, New York, New York


  • Cake:
  • 2 lbs (.9 kg) sponge cake (any standard recipe)
  • 2 pt chocolate ice cream
  • 2 pt rasberry sorbet
  • 2 pt vanilla ice cream
  • Meringue:
  • 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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