|Sponge cake||1 (9-inch round)|
|Ice cream||1 Quart|
|Egg whites||4 (For Meringue:)|
|Sugar||8 Tablespoon (For Meringue:)|
|Almonds||2 Tablespoon, slivered (For Meringue:)|
1. Soften the ice cream and place it in a 8 x 1 2 loaf pan. Return to freezer and freeze until hard.
2. Beat the egg whites till soft peaks form. Add the sugar a tablespoon at a time and beat till stiff peaks form.
3. Place the hard ice cream on top of the cake and cover the top of the ice cream and sides of the cake with the meringue. Sprinkle with slivered almonds and bake in a preheated 450°F oven till the meringue is lightly browned, about 5 minutes.
Serving size: Complete recipe
Calories 3319 Calories from Fat 1363
% Daily Value*
Total Fat 153 g234.7%
Saturated Fat 85.7 g428.6%
Trans Fat 0 g
Cholesterol 677.4 mg225.8%
Sodium 1083.7 mg45.2%
Total Carbohydrates 441 g146.9%
Dietary Fiber 4.4 g17.6%
Sugars 370 g
Protein 60 g121%
Vitamin A 99.9% Vitamin C 14.3%
Calcium 138.5% Iron 29.5%
*Based on a 2000 Calorie diet