Meringue and Ice-cream Cake
ready in 3 h. 5 min.
1 Tablespoon, 1 Citrus juicer, 1 Small knife, 1 Large knife, 1 Cutting board, 1 Paper towel, 1 große Non-stick pan, 1 Wooden spoon, 1 Slotted spatula, 1 Small bowl, 1 Measuring cups, 1 Salad spinner
Place the sultanas in a small bowl with the brandy. Cover and leave to stand for at least 2 hours.
Grind the biscuits to crumbs and place on a plate. Roll the scoops of ice cream in the crumbs, until completely covered, then place the scoops on a baking tray and freeze for at least 30 minutes until firm, then cover with cling film.
Heat the oven to 220°C (200° fan) 425°F gas 7. Line a baking tray with non-stick baking paper.
Place the cake slices well apart on the baking tray and place a spoonful of the soaked sultanas on each slice. Place a scoop of ice cream in the centre of each and return to the freezer.
Whisk egg whites until frothy. Gradually whisk in the sugar until the mixture forms stiff peaks.
Spoon the meringue over the ice cream and spread to cover completely. Sprinkle with flaked almonds.
Bake for about 5 minutes until starting to brown. Serve immediately.