Two 1-pound frozen pound cakes - Sara Lee
Half-gallon block of you favorite flavor of ice cream
Apricot jam, as needed
8 egg whites
3/4 cup "instant" superfine sugar
1-1/2 teaspoons vanilla extract
- Cut each pound cake into 3 horizontal slices; each slice should be about
9-1/2 inches long, 2-1/2 inches wide, and slightly thicker than 1/2 inch.
- Set a slice of cake on a baking dish. Cut a piece of the block of ice
cream to fit on the cake base, keeping 3/4 inch clear all around. Return the
cake and ice cream to the freezer for about an hour, or until the ice cream
is hard again.
- Remove the cake and ice cream from the freezer and fully enclose the ice
cream with more slices of pound cake "glued" to the ice cream with
jam. Return the cake and ice cream to the freezer for at least 2 hours.
- Preheat the oven to its highest setting. Beat the egg whites until
semi-stiff. Gradually add the sugar to the egg whites, a couple of tablespoonfuls
at a time, and continue to beat until the meringue is stiff and glossy.
- Remove the ice cream and cake from the freezer. With a spatula, spread
about half of the meringue over the pound cake, making sure to completely
cover the sides and top. Transfer the remaining meringue to a pastry bag
fitted with a star tip and pipe it over the cake, making it as decorative as
you wish. Bake for 3 minutes to brown the meringue, and serve the Baked
Alaska immediately so the ice cream doesn't melt.
Source: Good To Eat
by Burt Wolf
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