Baked alaska bombe

Name: baked alaska bombe
Cook time: 25 min
Total time: 270 min
Yield: 13
Ingredients: 2 liter strawberry ice cream; 400 g butter cake; 350 g Strawberry jelly; 250 g Two Chicks protein; 100 g fine cristalsugar

Dessert of strawberry ice cream, cake, jam, egg white and granulated sugar.

Ingredients

Kitchen Stuff

1 cling film
1 round bowl or bowl (contents 2½ - 3 liters)
1 baking paper

Directions

Remove the ice from the freezer to soften slightly. Cover the bowl with cling film and leave well over the edge.
Cut the cake into slices of ½ inch thick and cover the inside of the bowl with ⅔ of the cake slices. Brush these slices with half of the jam.
Spoon the ice into the mold.
Spread the rest of the cake slices on one side with the rest of the jam and lay on the ice, with the jam side down.
Fold the foil over it. Put in the freezer and let it freeze for at least 4 hours.
Preheat the oven to 220 ° C.
Beat the egg white stiffly in a fat-free bowl. Gradually add the sugar and continue to beat until shiny peaks appear.
Remove the bombe from the freezer, remove the foil and place it on a baking tray covered with parchment paper with the flat side.
Brush the bomb with the back of a spoon into sloppy peaks with the protein. Make sure that the bomb is covered with protein everywhere.
Place the bomb in the oven for 5 minutes until the protein starts to turn golden brown.
Check mid-way if it turns evenly, otherwise turn it slightly by gently sliding the baking paper. Serve immediately.