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Pistachio and rose bombe Alaska ice-cream cake
Pistachio and rose bombe Alaska ice-cream cake
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Prep Time:
540 minutes
Cook Time:
25 minutes
Total Time:
565 minutes
Impress guests with a modern Turkish delight bombe Alaska ice cream cake at your next gathering.
Ingredients:
  • 6 eggs
  • 215.00 gm caster sugar
  • 75.00 gm self-raising flour
  • 125.00 ml plain flour
  • 65.00 gm cornflour
  • 2 litres vanilla ice-cream
  • 62.50 ml rosewater
  • 80g packet pistachio kernels, toasted, roughly chopped
  • Rose pink liquid food colouring
  • 6 egg whites
  • 322.50 gm caster sugar
Instructions:
  • Preheat your oven to 180C (160C fan-forced) and generously grease 2 x 22cm round cake pans. Line the bases and sides with baking paper for easy removal later.
  • - Beat eggs and sugar with an electric mixer for 10 minutes until thick and creamy. - Sift flours 3 times and then sift over the egg mixture. - Gently fold the ingredients until just combined. - Divide the batter between prepared pans. - Bake for 25 minutes or until cakes are golden and spring back when touched. - Invert the cakes onto wire racks lined with baking paper to cool.
  • Prepare a 20cm round springform pan by greasing it and lining the base and sides with baking paper, ensuring the paper extends 10cm above the edge of the pan. Allow the ice cream to soften in a bowl for 10 minutes, making sure it is softened but not melted.
  • Split each cake in half using a serrated knife, then place one cake layer in the bottom of the prepared pan.
  • Mix the rosewater and pistachios into the softened ice-cream, add a touch of food coloring for a lovely pale pink hue. Spread a third of the ice-cream over the cake in the pan using a spoon. Layer with cake, then spread half of the remaining ice-cream mixture over it. Add another cake layer and repeat, finishing with the final cake layer on top. Cover and freeze overnight.
  • Prepare a luscious meringue topping: Beat egg whites and sugar in an electric mixer for 10 to 12 minutes until the mixture is thick, glossy, and the sugar has dissolved.
  • Allow the cake to sit at room temperature for 5 minutes. Unmold the cake from the pan and place it onto a serving plate. Swiftly spread the meringue over the cake, swirling it with a palette knife. Use a kitchen blowtorch to gently brown the meringue. Serve promptly.

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