DELICIOUS ROAST ICE CREAM

INGREDIENTS

SPONGE CAKE:

6 eggs

7 Tablespoons (soup) of sugar

9 Tablespoons (soup) of flour

3 tablespoons melted butter

SYRUP (Guarana):

2 liters of water

700 g of sugar

1 Apple, cut into four in shell

1 orange cut into four in shell

1 cinnamon stick

2 cloves of India


STUFFING

2 kg of ice cream to taste

200 g of nuts

200 g apricots

200 g plums

200 g raisins


MERENGUE

1 cup (tea) of clear

2 cups (tea) sugar

1 tablespoon lemon juice

Sugar (sprinkle over Brown)

12 glass of brandy (for flambé)

preparation


SPONGE CAKE:

Beat eggs with sugar until doubled in volume and form a thick cream and of course. Gradually add the flour to the cream, gently wrapping so that the dough be very uniform. Finally, add the melted butter.

Place the dough on a baking sheet number 3, lined with parchment paper and bake in a preheated oven at 180° C for about 15 minutes or until golden brown. Let cool to assemble the ice cream baked.


SYRUP

Mix everything, take the heat and let simmer for 20 minutes. Wait to cool and settle in glasses in the refrigerator.


MERENGUE

Take the fire egg whites with the sugar to heat (can not boil). Place the mixture in the Blender, add the lemon juice and beat for 15 minutes, until screw in spades of the mixer.


ASSEMBLY

Line the entire baking dish with strips of sponge cake, moisten with fruit syrup or beverage of your choice. Merge with a layer of ice cream fillet and fruits.

Leave in the fridge for 8 hours. Cover with meringue, sprinkle sugar and bake in the preheated oven (250ºc) Brown for 7 minutes. Flambé with 12 Cup of brandy and serve on fire.