Summary

Baked Alaskan is a gluten free, dairy free, and fodmap friendly recipe with 12 servings. For 75 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 9g of protein, 18g of fat, and a total of 426 calories. This recipe is liked by 18 foodies and cooks. It is brought to you by Foodista. A mixture of round cake, ice cream, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly roughly 45 minutes. A couple people really liked this side dish. With a spoonacular score of 32%, this dish is rather bad. Similar recipes are Not-Baked" Alaska, Baked Alaska, and Baked Alaska.

Instructions

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.

Ingredients

• 1 8-inch round cake (any flavor, 1-inch thick, unfrosted)
• 2 ice cream (any flavor)
• 3 egg whites
• 4 cream of tartar
• 5 powdered sugar

Directions

• 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.