Bailey's Baked Alaskas on Madeira Cake

Madeira cake:
1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
4 large eggs
2 cups self-rising cake flour
Grated zest and juice of 1 lemon
2 tablespoons candied lemon peel
2 tablespoons superfine sugar

Assembly:
3-4 tablespoons ground almonds
4 scoops Häagen-Dazs Baileys Irish Cream ice cream
3-4 tablespoons brandy
4 large egg whites
Pinch of cream of tartar
1/2 cup granulated sugar
Confectioners’ sugar for dusting

Preparation

1. Make cake: Position rack in center of oven and preheat to 350°F. Grease and flour a 9" x 5" loaf pan.

2. In an electric mixer, cream butter  and granulated sugar together until light and fluffy. Add 2 of the eggs, one at a time, beating well after each addition. Add 1/2 cup of flour and beat thoroughly. Add remaining eggs, remaining 1 1/2 cups flour, lemon zest and juice, and beat again.

3. Spoon batter into prepared pan and bake for 30 minutes. Press candied lemon peel into top of cake, sprinkle with superfine sugar, and bake 30 minutes longer, or until cake is lightly browned and a skewer inserted in center comes out clean. Remove from oven and let cool on a rack. Remove cake from pan.

4. Assemble dessert: Spread almonds out on a plate. Roll 4 scoops of ice cream in almonds, place on a baking sheet, and freeze for 30 minutes. Cut cake into four 1/2"-thick slices and trim to make each slice a square. Drizzle with brandy. Place slices a few inches apart on a baking sheet, put a scoop of ice cream in center of each slice, and return to freezer.

5. Preheat oven to 450°F. In clean bowl of electric mixer, using whisk attachment, beat egg whites and cream of tartar until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. With rubber spatula, spread meringue over ice cream to cover. Bake for 5 minutes, or until meringue is lightly browned.

6. To serve, place a baked Alaska on each plate and dust with confectioners’ sugar.

Next Article:  Bailey's Souffle with Chocolate Sauce

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