6 egg whites, separated
1 cup of granulated sugar
3 tablespoons of orange juice
1/2 tablespoon of grated orange zest
1/4 teaspoon of salt
1 tablespoon of active dry yeast
3/4 cup of all-purpose flour
2 tablespoons of dark rum
For the topping:
3 large egg whites
6 tablespoons of granulated sugar
2 cups of cream ice cream
2 cups of chocolate ice cream
6 egg whites, separated
1 cup of granulated sugar
3 tablespoons of orange juice
1/2 tablespoon of grated orange zest
1/4 teaspoon of salt
1 tablespoon of active dry yeast
3/4 cup of all-purpose flour
2 tablespoons of dark rum
For the topping:
3 large egg whites
6 tablespoons of granulated sugar
2 cups of cream ice cream
2 cups of chocolate ice cream
Make the dough: in a bowl, beat the egg whites until stiff and clear, adding 1/2 cup of sugar gradually
Add the orange juice and grated zest and continue beating until the mixture is smooth and creamy again
Sprinkle salt and yeast over the egg whites and beat until frothy
Gradually add the remaining sugar, beating until it reaches the meringue stage
Combine the yolk and white mixtures
Dust with 1/4 cup of flour and mix delicately
Repeat the process two more times with the remaining flour
Spread into a 34 cm oval or rectangular shape without greasing
Bake in a low temperature oven (150°C) for about 40 minutes, or until pressed gently with your finger does not leave an impression
Soak with dark rum
Make the topping: cover the cake with a layer of cream ice cream and a layer of chocolate ice cream
Beat egg whites to snow-like consistency
Add sugar gradually, beating until it reaches the meringue stage
Cover the entire surface with the meringue mixture
With the help of a spoon, give the meringue a decorative finish
Freeze
When serving, preheat oven to hot (220°C) and place cake in oven for 5 minutes to lightly toast the meringue
Serve immediately.
