Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 Pr Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/3 cup sweet orange marmalade
- 1 quart superpremium vanilla ice cream softened slightly
- 1 pint orange sorbet softened slightly
- ***For génoise
- 1/2 cup cake flour not self-rising
- 1/4 teaspoon salt
- 3 large eggs at room temperature for 30 minutes
- 1/2 cup sugar
- 2 teaspoons finely grated fresh orange zest
- 2 teaspoons Grand Marnier
- 3 tablespoon unsalted butter melted and cooled
- ***For meringue
- 7 large egg whites
- 1/4 teaspoon cream of tartar
- 1 1/4 cups sugar
- 1 teaspoon vanilla
- 1 eggshell half cleaned
- 2 tablespoon Grand Marnier
Preparation
Special equipment: 2 (8- by 2-inch) round cake pans; a 9- by 2-inch roundcake pan; a round cake pan or plate at least 10 inches in diameter
Makefilling: Beat marmalade into vanilla ice cream in a bowl with a wooden spoonuntil combined, then spread in an 8-inch cake pan. Spread sorbet in other 8-inchcake pan. Cover pans with plastic wrap and freeze until firm, at least 3 hours.
Make gnoise: Put oven rack in middle position and preheat oven to 350°F.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 sugarin a large metal bowl set over a pot of simmering water, gently whiskingconstantly, until lukewarm and sugar is dissolved.
Remove bowl from pot andadd zest and liqueur, then beat with an electric mixer at high speed until verythick, pale, and tripled in volume (about 7 minutes in a stand mixer or 10minutes with a handheld). If using a tall narrow bowl, transfer to a large widebowl (to facilitate folding). Resift flour and salt over eggs in 2 batches,folding gently but thoroughly after each batch. Fold butter into about 1 cupbatter in a small bowl until just combined, then fold butter mixture intoremaining batter gently but thoroughly until just combined. Spread in butteredpan, smoothing top.
Bake cake until a wooden pick or skewer inserted incenter comes out clean, about 15 minutes. Cool in pan on a rack 5 minutes, thenrun a thin knife between cake and side of pan and invert rack over cake. Flipcake onto rack and cool completely. Peel off paper.
Cut cake horizontally inhalf with a long serrated knife to form 2 layers, then tightly wrap each layerin plastic wrap and freeze 30 minutes.
Put 1 cake layer on plate or invertedcake pan (at least 10 inches, but small enough to fit in your freezer). Dip pancontaining vanilla ice cream mixture in a large bowl of hot water briefly toloosen, 5 to 7 seconds (have a kitchen towel ready to wipe off water), andunmold 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 creamcake until firm, about 1 hour.
Make meringue: Beat egg whites and a pinchof salt in a large bowl with cleaned beaters at moderately high speed untilfoamy, then add cream of tartar and continue to beat until whites hold softpeaks. Add sugar a little at a time, beating, and continue beating until whitesjust hold stiff, glossy peaks. Beat in vanilla.
Put oven rack in lower thirdof oven and preheat oven to 450°F.
Transfer frozen cake (still on plate orinverted cake pan) to a baking sheet lined with parchment or wax paper andspread meringue over cake, making it at least 1 inch thick and mounding it ontop. Make an indentation with a tablespoon in center of meringue deep enough tofit eggshell. Bake cake until edges are lightly browned, about 5 minutes.Carefully transfer cake to a serving plate using 2 metal spatulas and placeeggshell in indentation. Pour liqueur into eggshell and carefully ignite with akitchen match. Spoon flaming liqueur evenly over meringue (flaming liqueur willbrown meringue a little more). Remove eggshell and serve baked Alaskaimmediately.
Recipe by: Epicurious.Com
