Individual Baked Alaska
Serves: 2
Carolyne Schoen
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
37
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tsp
Cream Of Tartar450 g
Sugar450 g
Unsalted Butter1 tbsp
Vanilla Extract450 g
Egg (about 8 large)450 g
Cake Flour1 tsp
SaltDirections:
1
Pour half of the batter into each prepared loaf pan
2
Slice the pound cake loaf into 1/2-inch slices
3
With a 3-inch round cookie cutter, cut pound cake into 6 individual portions and place on a cookie sheet
4
Place a large scoop of vanilla ice cream on top of each round cake
5
Freeze cake and ice cream until very hard, at least 1 hour
6
While the ice cream freezes, make your meringue: Preheat the oven to broil and place a rack 8 inches from the top of the oven
7
In an electric mixer with the whip attachment, on medium speed, beat together the egg whites and cream of tartar to soft peaks
8
Continue to beat and add the sugar, 1 tablespoon at a time
9
Whip until meringue has reached stiff peaks
10
Place meringue in a pastry bag fitted with a large star tip
11
Remove the ice cream from the freezer
12
Quickly pipe the meringue evenly over the ice cream, covering completely
13
Place in the broiler and broil just until tops are browned, about 2 minutes
14
Remove from the oven and serve immediately
15
Preheat oven to 350 degrees F
16
Brush the inside of 2 loaf pans (9 by 5 by 3-inch) with melted butter
17
Line the bottoms of the pans with parchment paper and brush again with butter
18
Reserve
19
Using a mixer fitted with the whip attachment, beat the butter and vanilla extract until creamy, about 5 minutes
20
Add the sugar, 1/4 cup at a time and continue to beat until light and fluffy, about 10 to 12 minutes
21
Add the eggs, 1 at a time, making sure each egg is completely incorporated before adding the next one
22
Lower the speed to stir and add the flour and salt
23
Mix until well blended
24
Bake the cakes for about 1 hour, until the top is golden brown and a bamboo skewer inserted in the center comes out clean
25
Transfer pans to a rack and cool for 10 minutes
26
Then, remove cakes from the pan and allow to cool further on the rack
27
Serve slightly warm or use as needed