Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 Frozen; (1-pound) pound
- 1/2 ga Block of you favorite flavor
- Apricot jam; as needed
- 3/4 c "instant" superfine sugar
- 1 1/2 Teapoons vanilla extract
- 8 Egg whites
Preparation
Cost: $ - Preparation Time: 10 minutes Difficulty Level: 2 - Servings: 8 1. Cut each pound cake into 3 horizontal slices; each slice should be about 9-1/2 inches long, 2-1/2 inches wide, and slightly thicker than 1/2 inch. 2. Set a slice of cake on a baking dish. Cut a piece of the block of ice cream to fit on the cake base, keeping 3/4 inch clear all around. Return the cake and ice cream to the freezer for about an hour, or until the ice cream is hard again. 3. Remove the cake and ice cream from the freezer and fully enclose the ice cream with more slices of pound cake "glued" to the ice cream with jam. Return the cake and ice cream to the freezer for at least 2 hours. 4. Preheat the oven to its highest setting. Beat the egg whites until semi-stiff. Gradually add the sugar to the egg whites, a couple of tablespoonsful at a time, and continue to beat until the meringue is stiff and glossy. 5. Remove the ice cream and cake from the freezer. With a spatula, pread about half of the meringue over the pound cake, making sure to completely cover the sides and top. Transfer the remaining meringue to a pastry bag fitted with a star tip and pipe it over the cake, making it as decorative as you wish. Bake for 3 minutes to brown the meringue, and serve the Baked Alaska immediately so the ice cream doesnt melt. Source: Good To Eat by Burt Wolf (Publisher: Doubleday, 1999) http://gourmetconnection.com/burtwolf Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@gourmetconnection.com on May 16, 1999, converted by MM_Buster v2.0l.
