The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.
I made the david levobits vanilla icecream to recipe, and just half the burnt butter cake (sounded extra rich and didn’t want a ton left over, I already have enough cake off cuts in the freezer from cake sculpting to sink a ship with rumballs!). I then cut circles out of my cake, and topped with a single scoop of the icecream (sensitively stir frozen by hand). Then I just made up a little meringue with two egg whites (reserving the rest) and waaaay too much sugar, (was a bit grainy and didn’t all get propperly disolved, although it looked meringe like).
I then used the oven method, to which our modern fan forced oven did not perform well. It distributes temperature to evenly, so instead of a nice brown meringue top, it tried to melt the icecream…but I didn’t let it, we had our single serve bomb’s just toasted.
I am taking the rest of the brood to a dinner party next week, buying a torch and then doing them that way, and taking brandy to ignite them too 🙂
I had fun but have done them before with big globby dulche con leche icecream and brownies. I wouldn’t rave about the burnt butter cake the way everyone else did. Was ok, but not what I’d want very often, and not super fantastic like a mudcake or anything. I will serve the next bombs with some raspberry syrup also, to cut the sweetness of the meringues.