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Glace au Four
Serves 5-6
For the cake:
75 g melted butter
250 ml (1 cup) rolled oats
125 ml (1/2 cup) sugar
1 egg
1 tsp baking powder
1 tbsp flour
Preheat the oven to 175°C. Mix all the ingredients, and bake in a small oven-proof dish for 20 minutes.
Let the cake layer cool completely and raise the oven to 275°C.
Make a meringue from 3 egg whites and 75 ml sugar (6 tbsp). Beat the egg whites until foaming, and add the sugar gradually. Keep beating until the meringue is stiff and glossy.
Cover your cake with ice cream - I use 2 500-ml packets. Cover the ice cream with good strawberry or raspberry preserves - homemade is of course ideal. Carefully pipe the meringue on top, making sure there are no holes. The ice cream and preserves must be completely sealed in.
Pop in the oven to brown for 3-4 minutes. This isn't rocket science people, it is, um, food science!
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