Baked Alaska flambe
This classic favorite is perfect for gala occasions.
- ¼ sheet Sponge cake, sliced
- ½ cup Meyer's rum
- 2 qrts. Ice cream, may be assorted flavors
- 8 Egg whites
- 2 cups Granulated sugar
- ½ cup Grand Marnier
- Sprinkle rum evenly over sponge cake slices
- Construct an ice cream sandwich 12" X 5' X 5" by layering ice cream inside sponge cake on a cardboard base. Reserve in freezer.
- Meringue: Whip egg whites together with sugar until stiff peaks form.
- Remove ice cream sandwich from freezer and coat with meringue. Decorate the top using star tube and additional meringue.
- Brown in 450 oven or with a propane torch.
- In a small sauce pan, warm Grand Marnier to 110 f. (the temp of moderately hot tap water)
- Light the Grand Marnier on fire and pour over the Baked Alaska.
- Serve immediately while flaming.
About Chef Henry Vortriede
Henry Vortriede, Chef Owner of Montclair Bistro, Montclair Village, Oakland
A graduate of Le Cordon Bleu and L' Academy Du Vin, Paris France, Chef Henry Vortriede fuses his trademark blend of California and continental cuisines with an emphasis on presentation, flavor balance and structure. Best of show / grand prize winner of the EXPO 2000 Culinary Arts Competition at Moscone center, Vortriede served as culinary arts chairman for the S.F. Chef's Association CAPC.
Chef Vortriede was featured by Macy's Great chefs of San Francisco series and received the Award for Food Excellence out of 300 marine caterers nationwide by the National Passenger Vessel Association Washington DC.
Currently Chef Owner of Montclair Bistro, Montclair Village, Oakland. The restaurant is adorned with Vortriede's colorful invention Sugar Paint on canvas.
Formerly Executive Chef for Oakland's Sequoyah Country Club, Chef Vortriede was awarded the Antonin Careme Medal for professional culinary accomplishment in 2001. In 2005 Vortriede was elected Chef of the Year by S.F. Chef's Association and has also received the Honor Award from Chaine Rotisseurs, world renowned chefs club.