Baked Alaska

Baked Alaska might be a good recipe to expand your side dish recipe box. One serving contains 426 calories, 9g of protein, and 18g of fat. This recipe serves 12 and costs 75 cents per serving. It is brought to you by Foodista. 18 people were glad they tried this recipe. Head to the store and pick up lb cake, powdered sugar, egg whites, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is not so tremendous. If you like this recipe, take a look at these similar recipes: Baked Alaska, Baked Alaska, and Baked Alaska.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Grease a 7-inch bowl (large enough to hold 1/2 gallon ice cream, but not wider than your cake round!) with flavorless oil (see note above) or unsalted butter. Let ice cream soften until it is workable. Pack tightly in the bowl. Return bowl to freezer until it hardens. When ready to assemble, beat egg whites until foamy. Add tartar and whip until stiff peaks form. Gently fold in powdered sugar, a little bit at a time. Place frozen layer cake on a plate slightly larger than the cake. Unmold the ice cream by centering it on the cake. If the ice cream does not release from the bowl, see notes. Do not trim the cake. "Frost" cake and ice cream with meringue, covering completely, creating a decorative pattern by forming peaks with a spoon or spatula. Bake in preheated at 450 degrees for 6-7 minutes until meringue peaks are golden brown. Store in freezer until serving time.

 

Step by step:

1. Grease a 7-inch bowl (large enough to hold 1/2 gallon ice cream, but not wider than your cake round!) with flavorless oil (see note above) or unsalted butter.

2. Let ice cream soften until it is workable. Pack tightly in the bowl. Return bowl to freezer until it hardens.

3. When ready to assemble, beat egg whites until foamy.

4. Add tartar and whip until stiff peaks form. Gently fold in powdered sugar, a little bit at a time.

5. Place frozen layer cake on a plate slightly larger than the cake. Unmold the ice cream by centering it on the cake. If the ice cream does not release from the bowl, see notes.

6. Do not trim the cake. "Frost" cake and ice cream with meringue, covering completely, creating a decorative pattern by forming peaks with a spoon or spatula.

7. Bake in preheated at 450 degrees for 6-7 minutes until meringue peaks are golden brown.

8. Store in freezer until serving time.

Nutrition Information:

covered percent of daily need

 

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