MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Alaska Saint Pierre - Part 1
Categories: Cakes, Desserts, I scream, Citrus, Booze
Yield: 10 Servings

MMMMM--------------------------FILLING-------------------------------
1/3 c Sweet orange marmalade
1 qt Superpremium vanilla ice
- cream; softened slightly
1 pt Orange sorbet; softened
- slightly

MMMMM--------------------------GÉNOISE-------------------------------
1/2 c Cake flour (not
- self-rising)
1/4 ts Salt
3 lg Eggs; at room temp for 30
- minutes
1/2 c Sugar
2 ts Fine grated fresh orange
- zest
2 ts Grand Marnier
3 tb Unsalted butter; melted,
- cooled

MMMMM--------------------------MERINGUE-------------------------------
7 lg Egg whites
1/4 ts Cream of tartar
1 1/4 c Sugar
1 ts Vanilla
1 Eggshell half; cleaned

MAKE FILLING: Beat marmalade into vanilla ice cream in a
bowl with a wooden spoon until combined, then spread in
an 8" cake pan. Spread sorbet in other 8-inch cake pan.
Cover pans with plastic wrap and freeze until firm, at
least 3 hours.

MAKE GÉNOISE: Put oven rack in middle position and
preheat oven to 350ºF. Butter 9-inch cake pan and line
bottom with a round of parchment or wax paper, then
butter paper.

Sift flour and salt into a bowl.

Heat eggs and sugar in a large metal bowl set over a pot
of simmering water, gently whisking constantly, until
lukewarm and sugar is dissolved.

Remove bowl from pot and add zest and liqueur, then beat
with an electric mixer at high speed until very thick,
pale, and tripled in volume (about 7 minutes in a stand
mixer or 10 minutes with a handheld). If using a tall
narrow bowl, transfer to a large wide bowl (to
facilitate folding). Resift flour and salt over eggs in
2 batches, folding gently but thoroughly after each
batch. Fold butter into about 1 cup batter in a small
bowl until just combined, then fold butter mixture into
remaining batter gently but thoroughly until just
combined. Spread in buttered pan, smoothing top.

Bake cake until a wooden pick or skewer inserted in
center comes out clean, about 15 minutes. Cool in pan on
a rack 5 minutes, then run a thin knife between cake and
side of pan and invert rack over cake. Flip cake onto
rack and cool completely. Peel off paper.

Cut cake horizontally in half with a long serrated knife
to form 2 layers, then tightly wrap each layer in
plastic wrap and freeze 30 minutes.

Put 1 cake layer on plate or inverted cake pan (at least
10 inches, but small enough to fit in your freezer). Dip
pan containing vanilla ice cream mixture in a large bowl
of hot water briefly to loosen, 5 to 7 seconds (have a
kitchen towel ready to wipe off water), and unmold ice
cream onto cake. Top vanilla ice cream layer with second
cake layer, cut side up. Unmold sorbet layer onto cake
in same manner and freeze ice cream cake until firm,
about 1 hour.

CONTINUED TO PART TWO

Gourmet | June 2004

RECIPE FROM: https://www.epicurious.com

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