How to Make Baked Alaska

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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
  • Groceries
  • Liquor
  • 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.

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