Baked Alaska Cake

Method

1. 1. Start with the ice cream layer of the cake by placing a sieve over a small pan and pour the cherries through, allowing the syrup to strain into the pan. Set the cherries aside and over a medium heat, simmer the syrup until it has reduced. Leave to cool completely. 
2. 2. Line 2 x 18cm loose bottomed cake tins with foil (you will need three tins in total for the cake layer).
3. 3. Allow the ice cream to soften just enough to work with. Divide half the cherries, chocolate covered honeycomb pieces and syrup between both tins and cover with a layer of ice cream. Be careful not to stir to avoid the ice cream turning purple.
4. 4. Add a second layer of cherries, honeycomb and syrup and top with the remaining ice cream. Use a spatula to smooth over before freezing for at least 3 hours until solid again.
5. 5. When your ice cream has solidified, you can transfer it out of the tins, but leave it in the freezer.
6. 6. Grease & line 3x 18cm loose bottomed cake tins and preheat the oven to 180°C/Fan 160°C/360°F/Gas Mark 4.
7. 7. For the cake base, crack six eggs into a large bowl with the caster sugar (in a stand mixer or using a hand whisk) and beat for 10 minutes until really thick and fluffy - the beaters should leave a trail in the mixture when you lift them out.
   
8. 8. Add the orange zest, ground ginger and vanilla bean paste and mix again.
9. 9. Sift half the flour over the egg mix and gently fold into the mixture and then repeat with the second half of flour to keep in as much air as possible.
   
10. 10. Divide evenly between the 3 tins, tap them gently on the counter to remove any air bubbles and transfer to the oven to bake for about 15-20 minutes until lightly golden and a skewer inserted comes out clean.
11. 11. Once baked, allow to cool in the tin for 10 mins then turn onto a wire rack to cool completely.
    
12. 12. Before you start layering your cake and icecream, make sure you have enough room in your freezer for the assembled cake.
    
13. 13. Take a cake and put it on a cake board, remove one ice cream layer from the tin foil and place on top, then add a second cake, repeat with the second ice cream layer and then end with the third cake. Freeze until solid - for at least 3 hours or overnight.
    
14. 14. To make the meringue, separate the yolks and whites of 6 eggs. Ensure no egg yolk gets into the whites.
    
15. 15. Put the egg whites and icing sugar in a bowl and place over a pan of simmering water and whisk with an electric hand whisk until it is glossy and thick and holding its shape. Take off the heat and continue to beat for 3-4 minutes more until the bowl feels cool to the touch.
16. 16. The meringue can be made in advance. If you want to keep it overnight, cover with a layer of cling film and keep in the fridge. It might go a bit lumpy but you can whisk it again to smoothen it - it will be a little less voluminous but still good!
    
17. 17. When ready to serve, transfer the cake onto its serving platter. Spread and swirl the meringue all over the cake. Use a chef's blowtorch to caramelise the meringue. You want to let it sit at room temperature for about 15 minutes at this point before serving otherwise it will be too hard to cut. Cut with a hot knife and serve.

• Christmas
• Christmas
• Baked Alaska
• Baked Alaska Cake
• icecream cake

Ingredients

• US
• METRIC

You'll Need