Glace au four with rum berries and almond meringue

Name: Glace au four with rum berries and almond meringue
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 3 Eggs; 200 g Sugar; 1 TEASPOON Vanilla sugar; 50 g Butter; 100 ml Milk; 200 g Wheat flour; 2 TEASPOONS Baking Powder; 1 pinch Salt; 7-10 Tbsp Butter and breadcrumbs; 7-10 Tbsp For the meringue :; 3 Eggs; 180 g Sugar; 4 drops of freshly squeezed lemon juice; 25 g flaked almonds; 100 ml Water; 160 g Sugar; 4 TABLESPOONS white rum; 300 g fresh or frozen blackberries; 300 g fresh or frozen raspberries; 7-10 Tbsp 1 1⁄2 kg vanilla ice cream

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

3 Eggs
200 g Sugar
1 TEASPOON Vanilla sugar
50 g Butter
100 ml Milk
200 g Wheat flour
2 TEASPOONS Baking Powder
1 pinch Salt
7-10 Tbsp Butter and breadcrumbs
7-10 Tbsp For the meringue :
3 Eggs
180 g Sugar
4 drops of freshly squeezed lemon juice
25 g flaked almonds
100 ml Water
160 g Sugar
4 TABLESPOONS white rum
300 g fresh or frozen blackberries
300 g fresh or frozen raspberries
7-10 Tbsp 1 1⁄2 kg vanilla ice cream

Directions

1
For the bottom, preheat the oven (electric cooker) to 175 °C. Beat the eggs, sugar and vanilla sugar until light and very frothy. Melt the butter, whisk with the milk and stir into the egg mixture.
2
Mix flour, baking powder and salt and carefully fold into the dough.
3
Pour the dough into a greased springform pan sprinkled with breadcrumbs. Bake in the middle of the preheated oven for about 30 minutes. Check with a skewer if the dough is baked through.
4
Nothing must stick to it. Allow the cake to cool slightly, then drop it onto a cake rack.
5
For the meringue, separate the eggs (no yolk must get into the egg white!). Put the egg whites, sugar and lemon juice in a mixing bowl. Whisk vigorously over a hot water bath with the whisks of the mixer until the mixture has reached a temperature of 65 °C.
6
The beaten egg white should be firm and the sugar completely dissolved. Remove from the water and continue beating until the mixture has cooled down. Add the flaked almonds.
7
Heat the oven grill to 250 °C. For the filling, bring water and sugar to the boil, remove from heat and flavour with rum. Add the berries and leave to cool.
8
Cut the sponge cake base into 3 cm thick slices and line a casserole dish with a high rim. Drizzle the marinated berries and a little of the marinade over the sponge cake. Cut the very hard frozen ice cream into 3 cm thick slices or use an ice cream scoop to cut them off and place them on the berries.
9
Cover the ice cream completely with beaten egg white and bake for 4 minutes with the oven door open until the meringue is golden yellow. Serve immediately.