Midsommar bombe Alaska

Method

1. Preheat the oven to 180°C and grease and line an 18 cm round springform cake tin with baking paper.
2. Scrape the batter into the tin and bake for 15–20 minutes, or until the cake springs back when touched lightly. Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
3. Line a 1.5 litre pudding basin (or any bowl/mould – the taller the better, as long as it will fit in your freezer) with several layers of plastic wrap.
4. Soften the ice cream and sorbet at room temperature for just a few minutes, then scoop and layer them into the lined basin. Cover with plastic wrap and put in the freezer for at least 4 hours to set solid.
5. When you’re ready to serve, make the meringue. Put the egg whites in the bowl of a stand mixer, fitted with the whisk attachment.
6. Put the sugar and 60 ml water in a small saucepan over medium heat and bring to the boil, without stirring. Using a sugar thermometer, cook the mixture until it reaches 115°C, then turn off the heat and set the pan aside.
7. Immediately begin whisking the egg whites on high speed until they reach soft peaks. Turn the mixer down to medium–low and carefully stream in the hot sugar syrup. Once all the syrup is in, turn the mixer back up to high and whisk until the meringue is cool, about 15–20 minutes.
8. Put the cake on a cake stand. Unmould the frozen ice cream mound on top of it, removing any plastic. If necessary, trim the edge of the cake so that it’s flush with the ice cream. Mound the cooled meringue all over the ice cream and cake, and spread with a spatula or palette knife, making plenty of swirls as you go. You can serve it as is, or carefully use a kitchen blowtorch to brown the outside of the meringue. Cut into slices with a hot knife and serve.