Alaskan apple bomb
Everyone will fall in love with this half-sphere-shaped oven-baked ice cream! The meringue layer hides vanilla ice cream and fresh applesauce inside.
Ingredients · Servings 10
- 2 eggs
- ¾ dl sugar
- ½ dl wheat flour
- 2 tablespoons potato flour
- ½ teaspoon baking powder
- 2 apples
- 1 dl apple cider vinegar
- 5 dl applesauce (unsweetened)
- 1 l vanilla ice cream
- 4 egg whites
- 1½ dl powdered sugar
- butter or margarine for the pan
Method · 50 min
- Preheat the oven to 200 degrees. Grease a 22 cm diameter springform pan.
- Beat the eggs and sugar until foamy. Combine the dry ingredients and sift them into the egg-sugar foam. Fold into a smooth dough. Pour the dough into the pan
- Wash and cut the apples into thin slices. Place them on top of the dough in the pan. Bake the cake base in the oven for 25 minutes. Let cool for about 15 minutes and remove the cake base from the pan onto a heat-resistant plate.
- Moisten the cooled base with apple juice. Spoon half of the applesauce onto the base.
- Preheat the oven to 250 degrees.
- Separate the egg whites into a bowl and beat until stiff peaks form. Add the powdered sugar in small batches, beating constantly. Beat the meringue for about a minute after the last addition of sugar.
- Cut the vanilla ice cream into cubes and form a mound on the cake base. Spoon the remaining applesauce over the ice cream.
- Pipe or spread the meringue over the ice cream scoop with a spatula so that the ice cream is completely covered. Place the Alaskan bomb in a hot oven for about a minute so that the surface of the meringue gets a nice brown color. Serve immediately.
applesauce (unsweetened)
