INGREDIENTS

INSTRUCTIONS

Cost: $ - Preparation Time: 10 minutes Difficulty Level: 2 -
Servings: 8
1. Cut each pound cake into 3 horizontal slices; each slice should be
about 9-1/2 inches long, 2-1/2 inches wide, and slightly thicker than
1/2 inch.
2. Set a slice of cake on a baking dish. Cut a piece of the block of
ice cream to fit on the cake base, keeping 3/4 inch clear all around.
Return the cake and ice cream to the freezer for about an hour, or
until the ice cream is hard again.
3. Remove the cake and ice cream from the freezer and fully enclose
the ice cream with more slices of pound cake "glued" to the ice cream
with jam. Return the cake and ice cream to the freezer for at least
4. Preheat the oven to its highest setting. Beat the egg whites until
semi-stiff. Gradually add the sugar to the egg whites, a couple of
tablespoonsful at a time, and continue to beat until the meringue is
stiff and glossy.
5. Remove the ice cream and cake from the freezer. With a spatula,
pread about half of the meringue over the pound cake, making sure to
completely cover the sides and top. Transfer the remaining meringue
to a pastry bag fitted with a star tip and pipe it over the cake,
making it as decorative as you wish. Bake for 3 minutes to brown the
meringue, and serve the Baked Alaska immediately so the ice cream
doesn't melt.
Source: Good To Eat by Burt Wolf (Publisher: Doubleday, 1999)
http://gourmetconnection.com/burtwolf
Posted to The Gourmet Connection Recipe Page Newsletter  by
newsletter@gourmetconnection.com on May 16, 1999, converted by
MM_Buster v2.0l.

A Message from our Provider:

“Heal the Past… Live the Present… Dream the Future…”