Baked Alaska w Flaming Brandy Serves 8

Set aside 1 c sugar. Cook rum and .25 c sugar in pot over medium heat until sugar dissolves. Set aside. Line 8″ mixing bowl w plastic wrap. Cut cake in half crosswise to create manageable pieces, then cut into 1/4″ slices. Trim and arrange enough of the slices to cover the inside of the bowl w a single layer. Brush w syrup. Spread cake layer w vanilla ice cream, then add another layer of cake. Brush w syrup. Spread w coffee ice cream and cover w final layer of cake. Brush w syrup. Cover w plastic wrap and freeze for at least 2 hours. In electric mixer bowl, beat whites and salt until soft peaks are formed. Add remaining sugar and whip to form stiff meringue. Remove bowl from freezer and turn it upside down on an ovenproof platter to remove cake. Spread w 1/4″ layer of meringue, then transfer remaining meringue to pastry bag w star tip. Decorate the base, then the top of cake. Store in freezer until ready to bake. Preheat oven to 500. Sift confectioners sugar over cake, dusting it lightly. Set cake on middle rack of oven and bake 3-4 min, until meringue browns, but watch it carefully so it doesn’t burn. Remove from oven and set aside for a moment. Warm brandy in small pan. To ignite, quickly touch the surface w a lit match and immediately withdraw match. Pour flaming brandy over the cake. Slice and serve.

Sugar 1.25c
Rum 0.25c
Cake 1 pound, 9″ long
Ice Cream 1c vanilla, spreadably soft
Ice Cream 1 pint coffee, spreadably soft
Egg White 6
Salt pinch
Sugar confectioners
Brandy 2T