This Vegan Bombe Alaska by Michael “Miko” Aspiras is the only dessert you will ever need this hot season!
Fingers crossed you’re just like me and always craving something sweet after lunch… this should do the trick.
This Vegan Bombe Alaska recipe courtesy of Diplomático Rum and Alibi Bar & Kitchen showcases that ethical eating doesn’t have to be bland!
Lightly grease two baking trays, line the bottom with a cut-out piece of parchment paper.
Preheat the oven to 350°F (180°C).
To a medium bowl or jar, add the milk and vinegar, and give it a mix. Set it aside for 5 minutes to curdle.
In a large bowl, mix together the butter and sugar until creamy. You can either do this with an electric hand mixer or a fork. Next, add the vanilla extract and half of the milk-vinegar mixture. Mix again until combined.
Place a sieve over the bowl, sift in roughly half of the flour, and all of the cornstarch, baking powder, baking soda, and salt. Mix until just combined, but be careful not to overmix. Some streaks are okay.
Next, add the other half of the milk-vinegar mixture and then sift in the rest of the flour, and mix until just combined. Careful not to overmix.
Divide the batter between the two greased baking trays, level out the top as the mixture is a bit thick, and give the trays a gentle tap on the counter to release any air bubbles.
Bake the cakes on the middle rack of the preheated oven for 12-16 minutes, or until the edges are golden and a thin wooden skewer inserted into the centre comes out clean. Let the cakes cool for 10 minutes in the pan, before transferring them to a wiring rack to cool off completely.
Mix all ingredients in a blender with granulated sugar and water until smooth, pour in a saucepot, boil.
Chill the pineapple mixture in the refrigerator for at least one hour. Freeze in your ice cream maker according to the manufacturer's instructions.
Whip aquafaba and sugar in a mixer using whisk until stiff peaks form.
Pipe atop spoke cake.
Gently pour Diplomático over assembled dessert, set alight to enhance flavour and bring some torched edges to the meringue piping.
Ingredients
Directions
Lightly grease two baking trays, line the bottom with a cut-out piece of parchment paper.
Preheat the oven to 350°F (180°C).
To a medium bowl or jar, add the milk and vinegar, and give it a mix. Set it aside for 5 minutes to curdle.
In a large bowl, mix together the butter and sugar until creamy. You can either do this with an electric hand mixer or a fork. Next, add the vanilla extract and half of the milk-vinegar mixture. Mix again until combined.
Place a sieve over the bowl, sift in roughly half of the flour, and all of the cornstarch, baking powder, baking soda, and salt. Mix until just combined, but be careful not to overmix. Some streaks are okay.
Next, add the other half of the milk-vinegar mixture and then sift in the rest of the flour, and mix until just combined. Careful not to overmix.
Divide the batter between the two greased baking trays, level out the top as the mixture is a bit thick, and give the trays a gentle tap on the counter to release any air bubbles.
Bake the cakes on the middle rack of the preheated oven for 12-16 minutes, or until the edges are golden and a thin wooden skewer inserted into the centre comes out clean. Let the cakes cool for 10 minutes in the pan, before transferring them to a wiring rack to cool off completely.
Mix all ingredients in a blender with granulated sugar and water until smooth, pour in a saucepot, boil.
Chill the pineapple mixture in the refrigerator for at least one hour. Freeze in your ice cream maker according to the manufacturer's instructions.
Whip aquafaba and sugar in a mixer using whisk until stiff peaks form.
Pipe atop spoke cake.
Gently pour Diplomático over assembled dessert, set alight to enhance flavour and bring some torched edges to the meringue piping.
Try out this Traditional Kaya Jam!
