For the meringue topping:
4 egg whites
4 stiffly beaten egg whites
1 cup of confectioner's sugar
1 cup of all-purpose flour sifted
1 tablespoon of vanilla extract
To cover:
1 liter of ice cream
1/2 cup of rosewater gelée
1/4 cup of apricot liqueur or brandy
2 tablespoons of rum
4 stiffly beaten egg whites
1 cup of confectioner's sugar
1 tablespoon of vanilla extract
For the meringue topping:
4 egg whites
4 stiffly beaten egg whites
1 cup of confectioner's sugar
1 cup of all-purpose flour sifted
1 tablespoon of vanilla extract
To cover:
1 liter of ice cream
1/2 cup of rosewater gelée
1/4 cup of apricot liqueur or brandy
2 tablespoons of rum
4 stiffly beaten egg whites
1 cup of confectioner's sugar
1 tablespoon of vanilla extract
Prepare the meringue topping: in a large bowl, beat the egg whites until they become light and fluffy
Add the confectioner's sugar gradually, beating constantly
Mix in the sifted flour and mix well
Add the vanilla extract
Fold in the stiffly beaten egg whites carefully to ensure everything is well mixed
Pour into a greased and floured 9x13-inch baking dish, leaving about 1 cm of space at the top
Bake in a moderate oven (180°C) for 4-5 minutes or until, when pressed gently with your finger, no mark remains
Let cool completely
Cut into slices using a cup or biscuit cutter
Place the meringue-topped cake slices on a baking sheet that fits in the freezer or refrigerator
Care: it is essential to use heavy cream or milk to make the ice cream, not water
It must be very hard
Heat dessert plates
Heat the liqueur and gelée separately
Heat the oven to its maximum temperature
Place the cakes on a baking sheet and put them in the oven for 2 minutes
While that's happening, place 3 or 4 tablespoons of the mixture on each warmed dessert plate
Remove the cakes from the oven and place them on the plates
Heat and ignite the rum in a shell and drizzle a little of the flaming rum over each cake
Serve immediately
Dishes for 7 people.
