Diploma in Advanced Culinary Arts | Baking & Patisserie 390 Notes 1. To multiply the recipe, multiply all ingredients proportionately. 2. Can be flambéed with heated alcohol. Equipment Measuring scale Measuring spoon set Mixing bowls Rubber Spatula Saucepan Cake rings Microplane / Zester Hand mixer (whisk attachment) Piping Bags Piping Nozzle Blow torch Key Learning Italian Meringue Baking Yield: 6 – 8 portions Ingredients Method 1. Whisk egg whites to soft peak stage. 2. Cook sugar and water to soft ball stage or 118° C. 3. Pour in a thin stream over the whisked egg, continuously whisking. 4. Continue whisking until cold. 5. Lay a disk of sponge on a baking tray. 6. Place ice cream on to the sponge cake, leaving a rim of one-fourth inch. 7. Cover with sponge and the meringue. 8. Decorate with candied fruits and nuts. Keep in the freezer until baking. 9. Just before serve, bake at 240° C for 20-30 seconds or until browning. 10. Alternatively, can be burnt with blow torch. 11. Serve immediately. Baked Alaska / Norweigan Omelet Italian meringue 500 ml Sugar 35 g Water 25 g Assembling Thin sheet sponge cake 50 g Ice cream 200 g
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