Recipe Pistachio and rose bombe Alaska ice-cream cake : Easy, Special and Delicious

Recipe Pistachio and rose bombe Alaska ice-cream cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Pistachio and rose bombe Alaska ice-cream cake. This Recipe Pistachio and rose bombe Alaska ice-cream cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Pistachio and rose bombe Alaska ice-cream cake was necessary 9h, cook 25m and serving 25m. Attention: allergies . Without having to wait long, let's just check the Recipe Pistachio and rose bombe Alaska ice-cream cake

Entertaining and need an impressive dessert? This amazing bombe Alaska ice-cream cake has a modern Turkish delight flavour that your guests will love.

Pistachio and rose bombe Alaska ice-cream cake


11 Ingredients












  • 6 eggs










  • 1 cup caster sugar










  • 1/2 cup self-raising flour










  • 1/2 cup plain flour










  • 1/2 cup cornflour










  • 2 litres vanilla ice-cream










  • 1/4 cup rosewater










  • 80g packet pistachio kernels, toasted, roughly chopped










  • Rose pink liquid food colouring


  • Meringue topping










  • 6 egg whites










  • 1 1/2 cups caster sugar









  • Select all ingredients










7 Method Steps








  • Step 1


    Preheat oven to 180C/160C fan-forced. Grease 2 x 22cm round (base) cake pans. Line bases and sides with baking paper.


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    How to line a round cake tin

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    Learn how to use baking paper to line a round cake tin









  • Step 2


    Using an electric mixer, beat eggs and sugar for 10 minutes or until thick and creamy. Sift flours 3 times. Sift over egg mixture. Fold until just combined. Divide between prepared pans. Bake for 25 minutes or until cakes are golden and spring back when touched. Turn top-side up onto wire racks lined with baking paper to cool.







  • Step 3


    Grease a 20cm round (base) springform pan. Double line base and side with baking paper, extending paper 10cm above edge of pan. Stand ice-cream in a bowl for 10 minutes to soften (ice-cream should not be melted).







  • Step 4


    Meanwhile, using a serrated knife, split each cake in half. Place 1 cake layer in base of prepared pan.







  • Step 5


    Stir the rosewater and pistachios into the softened ice-cream. Tint pale pink with food colouring. Using a spoon, spread 1/3 of the ice-cream mixture over cake in pan. Top with 1 cake layer. Spread half the remaining ice-cream mixture over cake. Top with 1 cake layer. Repeat layers, finishing with cake. Cover. Freeze overnight.







  • Step 6


    Make Meringue topping: Using an electric mixer, beat egg whites and sugar for 10 to 12 minutes, until thick and glossy, and sugar has dissolved.







  • Step 7


    Stand cake at room temperature for 5 minutes. Remove cake from pan and transfer to a serving plate. Working quickly, cover cake with meringue, using a palette knife to create a swirled effect. Using a kitchen blowtorch, lightly brown meringue. Serve immediately.



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