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Baked Alaska Recipe

   
 

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     Baked Alaska

Category   Desserts - Breads
Sub Category   None
Preptime   60 minutes

Ingredients
Meringue-
egg - 4 egg whites
cream of tartar - 1/8 tsp
salt - dash
sugar - ½ cup (caster - regular)
 

Instructions
4-8 Servings. Choose contrasting colors for ice cream, in layers in 4 1/2 inch bowl Frozen Pound Cake, cut to size 1/2 inch thick & shape of bowl. Sponge Cake is best. Meringue- Beat Egg Whites until frothy, add tartar & salt and continue beating until soft peaks, slowly add sugar and vanilla and continue to beat until firm peaks.
Construction- Line frozen Bowl with 2 layers of plastic wrap (enough to fold over and enclose finished ice cream & cake). Scoop ice cream in layers (2 or 3 contrasting colors and complementary flavors) to top of bowl. Add cut out cake to top of bowl. Tightly enclose in plastic wrap. Freeze. Airtight closure can allow storage for a day or two. Make meringue. Remove ice cream & cake mold from freezer, invert onto serving dish and remove plastic wrap.
Coat outside completely with meringue (using spatula or pastry bag) about ¾ inch thick. No ice cream or cake should be showing through meringue. (It provides for insulation.) Make sure there are ridges, valleys and peaks in design of meringue before torching- using a kitchen torch or flame or lighter gently brown meringue. (Alternatively, preheat oven to 500F and put in oven until golden brown about 5 minutes). (If enclosed in plastic wrap, it can now be frozen for brief (1 or 2 day) storage.
Option- flambe with ¼ C hot brandy Do Not Use Confectioner’s Powdered Sugar (will not flame well and will not froth as well)


Originally Submitted
6/25/2016





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