This recipe for baked Alaska is with lemon custard and strawberry ice cream filling with topping of delicious meringue. All the recipe of filling except ice cream is given in the recipe which is very easy to prepare and you just need to wait to chill the batter. This is placed on top of a thin piece of buttery pound cake (recipe bottom of page) cut in circles. Of course, the ice cream and custard choice is up to you. Any Flavors will be magnificent! I especially like the cherry, with either a chocolate or the lemon custard. As always, Stay Hungry My Friends!
1 cup sugar
2 egg yolks (lightly beaten)
1/3 cup lemon juice
1/8 tsp salt
6 tbsp butter
1 tsp grated lemon peel
1½ quarts strawberry ice cream (softened)
1 5 or 6 inch pound cake round. **
5 egg white
½ cup sugar
½ tsp cream of tartar
1 tsp vanilla extract
Prepare your favorite custard recipe for the cakes, The custard is optional, if you choose not to use it.
Over a pound cake rounds, spread the prepared custard layer then top it with ice cream layer and freeze for overnight.
To prepare meringue, combine the egg whites, sugar and cream of tartar and beat at on low speed until blended well about 10-12 min.
Remove the pan from heat mix with vanilla and then spread it over the frozen pie. Bake at 500 degrees F for 3-5 minutes or until lightly browned from top.
**Classic Pound Cake:
Melted butter, for brushing loaf pans
1 pound unsalted butter
1 tablespoon vanilla extract
1 pound sugar
1 pound eggs, about 8 large
1 pound cake flour
1/4 teaspoon salt
Preheat oven to 350 degrees F.
Brush the inside of 2 cake pans (5 or 6 inch) with melted butter. Line the bottoms of the pans with parchment paper and brush again with butter. Reserve.
Using a mixer fitted with the whip attachment, beat the butter and vanilla extract until creamy, about 5 minutes. Add the sugar, 1/4 cup at a time and continue to beat until light and fluffy, about 10 to 12 minutes.
Add the eggs, 1 at a time, making sure each egg is completely incorporated before adding the next one. Lower the speed to stir and add the flour and salt. Mix until well blended.
Pour half of the batter into each prepared cake pan. Bake the cakes for about 1 hour, until the top is golden brown and a bamboo skewer or toothpick inserted in the center comes out clean. Transfer pans to a rack and cool for 10 minutes. Then, remove cakes from the pan and allow to cool further on the rack. Allow to stand until room temperature. Slice each into 3/8 to 1/2 inch thick rounds.