Individual New Year Alaskas
This is a variation of the classic Baked Alaska which is one of those showy puddings that is easier to make than it looks. One of my pretty little Poundland oven-proof ceramic dishes is ideal for baking this on.
As with the January Cake Bites recipe, you can use all kinds of cake to make this but it does taste spectacularly good made with rich fruit Christmas cake.
Ingredients for each individual Alaska
- 1 slice of rich fruit cake (50g approx.)
- White of 1 medium egg
- 1 heaped tbsp castor sugar (20ml)
- 1 small scoop vanilla ice cream
- A few silver balls or other decorations
- Pre-heat the oven to 220°C (205°C fan assisted, 425°F, gas mark 7).
- Trim away any icing or marzipan from the Christmas cake and cut out a circle approximately 6.5cm in diameter (I used one of my Poundland plain round cutters). Put onto a small heatproof serving plate.
- Whisk the egg white until foamy, using a rotary whisk or by hand. Add the sugar and continue to whisk until stiff and peaking. Scoop the egg white into a large piping/icing bag fitted with a large star nozzle (or you can just use a spoon).
- Place one scoop of ice cream on top of the cake and then cover with the meringue mixture using the piping bag or a spoon to make the peaks. Make sure there are no gaps anywhere so that the cake and ice cream are sealed.
- Put into the hot oven for 4-5 minutes or until the meringue is set and beginning to brown on the tips. Decorate with a few silver balls and serve immediately.