Lime Baked Alaska
When I was growing up, my brother was a safety patrol kid, and at the end of the year they were all treated to a dinner at the majetic MacDonald Hotel in Edmonton. One of the dishes they had, and I never forgot, was him telling us all about the Baked Alaska he had for dessert. Drat!
This is a bit more up-to-date dessert, after all, he is very old now and probably wouldn’t remember it at all….just kidding.
This recipe is a 3 parter…just read through. Not difficult – just looks that way.
- Filling
- 1/3 cup Lime Marmalade (hard to find, but oh so worthwhile)
- 1 qt. best quality vanilla ice cream (Chapman’s comes to mind)
- 1 pt. lime sorbet, slightly softened
Beat the marmalade into the ice cream with a wooden spoon and then spread in a 8 inch round cake pan. Spread the sorbet in a second 8 inch cake pan. Cover both pans with plastic wrap and freeze.
Genoise (cake)
- 1/2 cup cake flour
- pinch of salt
- 3 large eggs at room temperature
- 1/2 cup sugar
- 2 tsp. lime zest
- 2 tsp. lime infused vodka (lime flavouring)
- 3 tbsp. unsalted butter, melted and cooled
Preheat oven to 350 degrees. Butter a 9 inch round cake pan and line with a cirlce of parchment paper, and then butter the paper.
Sift together the flour and salt.
In a metal bowl, over a pot of simmering water, heat the eggs and sugar and whisk constantly until lukewarm and the sugar has completely dissolved.
Remove from the heat and add the zest and liquor. With an electric mixer beat until very thick, pale in colour and about 3 times the volume. This should take about 6-7 minutes.
Resift the flour and salt and in two batches, CAREFULLY fold into the egg mixure. Fold the butter into 1 cup of the batter until really well combined then fold into the remaining cake batter. Spread into the prepared pan, smoothing the top with an off-center spatula.
Bake for about 15 minutes. Be sure to check with a toothpick. Cool on a rack for about 5 minutes. Run a thin knife around the side of the cake and invert the cake to cool completely and peel off the paper carefully.
To Assemble
Cut the cake in half to make 2 cakes. Wrap tightly each one with plastic wrap and freeze for half an hour. On a 10 inch plate (one that can go into the freezer and then the oven) place 1 layer of the cake. Dip the pan containing the vanilla ice cream in hot water to loosen and unmold on the cake layer. Now place the second cake layer on top of this, cut side up and unmold the lime sorbet oin the same manner. Cover with plastic wrap and freeze for at least one hour.
Meringue
- 7 large egg whites (buy just the egg whites and there is no waste)
- 1/4 tsp. cream of tartar
- 1 1/4 cup sugar
- 1 tsp. pure vanilla
Preheat oven to 450 degrees. Beat the egg whites and salt until foamy. Add the cream of tartar and beat at high speed until they hold stiff, glossy peaks. Add the vanilla and beat for another 20 seconds.
Transfer the frozen cake to a parchment lined cookie sheet and remove the plastic wrap. Spread the meringue over all the cake at least 1 inch thick and mound on top. Bake until lightly browned – about 5 minutes.
Remove from the oven, serve immediately. Did I tell you the adoration from your guests will absolutely make your day? It will.
Yummy