Cake Alaska by shireen

Cake Alaska

      Ingredients

      Butter 8 ounce

      Sugar 4oz brown sugar & 4oz castor sugar

      Flour 6 ounce

      Cocoa powder 2 ounce

      Baking powder 2 tsp

      Vanilla essence 1 tsp

      Eggs 4

      Cooking Chocolate (melted) 4 tbsp

      Milk 4 tbsp

      Vanilla ice cream as required

      Fresh Cream for Topping

      Method

      Beat butter and sugar, till light and fluffy. Add in eggs one by one then fold in the sieved mixture of flour ,Vanilla essence ,cocoa and baking powder. Pour mixture in a greased 8 inches round sandwich tins. And bake for 30 minutes on 180 degrees. Remove and cool cake. Put 1 cake in a platter. Fill with scoop of vanilla Ice Cream. Cover with second cake on top. Top with melted chocolate. add the cream on low heat and simmer till mixed well and serve immediately.
    
     note  and the chocolate that  used for topping was a mixture of 4 ounce fresh cream and 8 ounce cooking chocolate.

      Please note Shireen Aunty had used 4 ounces of brown sugar and 4 ounces of caster sugar.

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 Cake Alaska

Grease 2 8 inch sandwich cake pans (or 1 large 8 inch cake pan and slice cake in half when cooked. Cake pans should be greased and floured.

8 Tbsp butter

8 Tbsp brown sugar

8 Tbsp castor sugar

12 Tbsp flour

4 Tbsp cocoa powder

2 tsp baking ingredients

1 tsp vanilla essence

4 eggs

4Tbspcooking chocolate

4 Tbsp milk

Beat butter till it starts to get fluffy.

Then, while beating, slowly add both sugars and beat till light and fluffy.

In a seperate bowl, sift together the flour, baking powder and cocoa powder. Set aside.

Then with blender on low speed, add an egg, then 1 Tbsp if the flour mix, and continue to so this process till all eggs are used. By hand, fold through the remaining flour into the butter mix.

In a small pan, place chocolate and milk in ab heat till chocolate is well melted.

Mix well, and thenfold into cake mixture going only In a clockwise direction. Divide dough into the prepared pans and bake at 180 degrees for 30 minutes.

Chocolate Ganache

8 Tbsp*cream (Not tetrapack - use dairy cream)

8 Tbsp cooking chocolate

(ratio is always 2 parts chocolate to 1 part cream)

Cook for 2 mins, till chocolate is melted, then allow to cool.

lay 1 of the cakes on serving platter.

Scoop balls of icecream over cake so it's full of icecream.

Put second layer of cake on top. Pour over chocolate ganache, and drizzle with cream. Sprinkle with grated chocolate if desired.

*1 fluid ounce = 2 Tbsp
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      Baked Alaska

      Ingredients

      Ice cream 1 liter

      Cream of tartar a pinch

      Eggs 2

      Sugar 2 ounces

      Flour 2 ounces

      Icing sugar 2 ounces

      Egg whites 2 or 3

      Pineapple chopped ½ cup

      Vanilla essence ½ tsp

      Pineapple syrup as required

      Method

      Make sponge cake, bake in a rectangular tin, remove and cut into 2 equal pieces, sprinkle pineapple syrup on the cake, put ½ cup chopped pineapple pieces, spread with 1 liter ice cream, cover with second piece of cake, put in the freezer to chill for 2 hours, bake 2 egg white stiffed with 2 ounce sugar, ½ tsp essence and pinch of cream of tartar, pipe egg whites all over to cover the cakes, brown in a very hot oven, 250 degree C to 2 to 3 minutes, serve immediately.

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