Tropical ice cream cake with pineapple

Name: tropical ice cream cake with pineapple
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: lime; 225 g cream butter marble cake cake à 450 g; pineapple peeled; 50 g powdered sugar; 3 medium sized egg; 500 ml vanilla ice cream bake of 1 l; 50 ml rum Gall and Gall

Flambéed ice-cream cake with pineapple, vanilla ice cream, rum and cake.

Ingredients

Kitchen Stuff

1 ovenproof serving dish (40 x 15 cm)

Directions

Preheat the oven grill to the highest setting.
Cut the cake into slices (1 per person), put them on the plate one after the other and drizzle with the lime juice.
Peel the pineapple, cut into slices and put it on the cake.
Separate the eggs, whisk the egg whites with a mixer in a greaseproof bowl with the icing sugar. The egg yolks are not used.
Cut the ice into slices and spread over the pineapple. Divide the egg white with a spatula over the top of the cake. Everything must be well covered.
Place the dish under the grill for about 2 minutes to let the egg white color. Stay with it, it can go fast.
Put the ice cream cake on the table. Sprinkle the rum over the egg white and lightly (flambé).