This Friday’s Taste Test is the Baked Alaska which is considered a unicorn in the dessert world because you don’t see it much anymore. What makes this recipe a challenge is the damn meringue.
Molding the layers of ice cream is the best part! You feel like a sculptor of foods and it’s satisfying to know you’re creating layers of goodness. An easy cheat to making the cake bit is using a white cake box mix. And you best believe I did this cheat 😉
I made this for Christmas at my Father In Law’s house, and I failed miserably. So miserably it’s comical. Never in my life had I ever made meringue and after 15-ish minutes of hand mixing the egg whites I called it good…big mistake.
As you can guess the meringue DRIPPED down the sides as everyone watched. You can’t win them all folks. Scroll to see if it made the cut and the photo proof evidence how terrible it came out.
But first, a quick reminder I’m not a food blogger. There will be no flour-dusted cutting board photos in-between hefty paragraphs filled with adjectives. The word foodie sends an awful noise of nails on a chalkboard down my spine.
I only want to share the recipe and what I learned when baking or cooking it for the first time. The act of making food for others is how I show love, and it’s my fun time. Trying to make something for the first time is always exciting for me because you either nail it or you don’t.
Here we go:
2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1/2 teaspoon almond extract
8 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup white sugar
- Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×8 inch pan.
- Prepare cake mix with egg and almond extract. Pour into prepared pan.
- Bake in preheated oven according to package instructions, until the center of cake springs back when lightly touched.
- Beat egg whites with cream of tartar, salt, and sugar until stiff peaks form.
- Line a baking sheet with parchment or heavy brown paper. Place cake in the center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.
- If using a hand mixer, whip the egg whites until you have carpal tunnel…seriously. My recommendation would be to only make meringue if you have a stand mixer because 1) easier on the wrists 2) it’s quieter, hand mixers are LOUD.
WOULD I MAKE IT AGAIN?
Yes, but not until my ego has healed. It was pretty delicious tasting, dripping meringue or not.
Have you tried this recipe, too? What did you think about it? Tell in the comments, belowwwwwwww.
pss: The original recipe can be found here.