How to Make Baked Alaska. Why doesn't the ice cream melt when you make this classic dessert, a tribute to our 49th state? Because the cake and the meringue insulate it. Isn't science wonderful? Serves ten.
Things You'll Need
- 2 1/2-inch thick slabs of layer cake
- 1/4 tsp. cream of tartar
- 4 egg whites (about 1/2 cup) at room temperature
- 1 1/2 pints or 1/2 gallon ice cream
- rum or brandy, or liqueur of your choice (optional)
- 1/2 c. superfine sugar or regular sugar
- 1/2 tsp. vanilla
- Hand Mixers
- Mixing Bowls
- Rubber Spatula
- Mixing bowls
Put the one layer of the cake on foil-covered cardboard.
Place the frozen solid brick of ice cream on top of the layer cake.
Sprinkle, if desired, with rum, brandy or your choice of liqueur.
Trim the cake to match the dimensions of the ice cream.
Top the ice cream with the second thin layer of cake; place the cake in the freezer until needed.
Preheat the oven to 425 degrees F.
Using an electric mixer, beat egg whites in metal mixing bowl until foamy.
Add cream of tartar and beat until soft peaks form.
Gradually beat in sugar. Beat on high until peaks are stiff and glossy, but not dry. Beat in vanilla.
Remove the cake from the freezer and frost with a thick layer of the merengue, making sure to cover the lower edge of the cake on each side. If desired, swirl the topping decoratively with the flat side of a knife.
Sift a little powdered sugar over the top of the dessert. Bake about 3-5 minutes, or until meringue is browned. Serve immediately.