Re-Inventing the Lamington 2011 Day Ten: Baked Alaska Lamingtons

It looks kind of like a lamington meringue cave...

(In which Mr. P tries. Yet fails.)

I am not a food stylist. I cannot make food look pretty when it doesn't want to. That's what the Kewpies are for.

Today's lamingtons were originally going to be made with chocolate cake and coated in a rich chocolate chestnut ganache. You cannot deny that they sound wonderful, but they were not to be. Last time I opened a can of chestnut purée to make some brownies (that never got blogged!), I ate almost the entire tin and I just cannot face that sort of greed-induced nausea again. I'm sorry. Don't make me do it.


So, inspired by Ms. Humble's Lemon Meringue Lamington (the most amazing thing I have ever seen) from last year, I decided to get creative with the egg whites.

I have never made Baked Alaska before, or even eaten it, but it intrigues me. Ice-cream getting baked and not melting is quite an exciting idea. Except when I do it, the ice-cream melts and I can't make it look pretty like the lamington it was inspired by.

Gah. The good news is that even ugly Baked Alaska Lamingtons taste delicious!



Happy Australia Day everybody! Thanks for playing along with me again this year, and also for all the entries you've sent my way. We already have more than last year, and I've been told even more are headed this way since the deadline was extended. See you back here for the round up!

Baked Alaska Lamingtons

(I'm not going to lie: I bought this cake today. I just couldn't face any more baking, as yesterday was pretty full on. Use any cake you like!)

You will need:

cake - I used a bought Madeira loaf
ice-cream - I used shop bought vanilla
jam - I did make this! It was raspberry, peach and pear, from last Summer
2 egg whites
1/4 cup caster sugar
dessicated coconut

1. First, make the cake sandwiches. Slice the cake in half and spread with jam. Then fill with ice-cream. I used a block, so it was easy to slice. Store in the freezer while you make the meringue, and heat the oven to 190°C.
2. (For the meringue coating, know that this amount generously covers two small lamingtons. Scale up accordingly.) Beat the egg whites until frothy, then add the sugar and continue beating until stiff peaks form.
   
3. Cut the now chilled cake sandwich into as many lamingtons as you require. Place them on a lined baking sheet and cover with the glossy meringue. Smooth with a spatula and sprinkle with coconut.
4. Bake for 5 - 10 minutes or until browned. Serve immediately.