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Beautiful Baked Alaska

Dessert.Master's picture
Ingredients
  French vanilla ice cream 3 Cup (48 tbs)
  After dinner mint ice cream 3 Cup (48 tbs)
  Sponge cake slice 1 Medium (5 1/2 X 9 1/2 X 1-Inch Slice)
  Egg whites 5
  Cream of tartar 1⁄4 Teaspoon
  Honey 2 Tablespoon
  Vanilla extract 1⁄2 Teaspoon
Directions

Soften French Vanilla Ice Cream.
Spread in a layer in an 8/2 X 4 1/2 X 2 1/2-inch loaf pan, and freeze solid.
Soften After-Dinner-Mint Ice Cream, spread over the first layer, and freeze solid.
Trim layer of sponge cake to size, wrap, and reserve.
Cut a piece of brown paper of the same size, and set it aside.
In a medium-size bowl, beat egg whites until foamy throughout.
Sprinkle with cream of tartar, and continue beating until stiff peaks form.
Beat in honey and vanilla.
Remove beaters, cover bowl with a plate, and refrigerate egg whites until ready to assemble cake.
If possible, do this no more than an hour before serving.
When ready to complete recipe, preheat oven to 450°F.
Wet a bread board on both sides, and shake off excess water.
Place brown paper on board, and lay cake on top.
Unmold ice cream by dipping loaf pan for a few seconds in a pan of warm water, and place loaf of ice cream on cake.
(Ice cream must be a solid brick.) Quickly frost ice cream and cake with beaten egg whites, taking care to cover completely.
Bake immediately in top third of oven for 5 minutes, or until meringue is golden.
Remove board from oven, and slip the dessert onto a serving platter.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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