Baked alaska
A delicious Baked Alaska recipe that is gluten free, dairy free, and FODMAP friendly. This recipe serves 12 and covers 8% of your daily requirements of vitamins and minerals per serving. It works best as a side dish and is done in roughly 45 minutes.
Ingredients
lb cake
1
ice cream
0.5 gallon
egg whites
6
cream of tartar
0.25 tsps
powdered sugar
0.5 cup
Method
- 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.
Nutrition:
Carbs
57 g
Fat
18 g
Protein
8 g
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