Baked Alaska
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
57
Spice
48
Sweetness
62
Sourness
41
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
Directions:
1
Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil
2
Spread ice cream in container, packing firmly
3
Cover and freeze 8 hours or until firm
4
Preheat oven to 350 degrees F (175 degrees C)
5
Grease and flour an 8x8 inch pan
6
Prepare cake mix with egg and almond extract
7
Pour into prepared pan
8
Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched
9
Beat egg whites with cream of tartar, salt and sugar until stiff peaks form
10
Line a baking sheet with parchment or heavy brown paper
11
Place cake in center
12
Turn molded ice cream out onto cake
13
Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal
14
Return to freezer 2 hours
15
Preheat oven to 425 degrees F (220 degrees C)
16
Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned
17
Serve at once