Mom's Baked Alaska
My mother's 1950's recipe made a rectangular dessert, as was traditional when this cake became popular. It gave the cook a way to show off her new freezer capabilities, back when frozen foods and the newer home refrigerator-freezers were in their infancy.
- 1 large
- slice of sponge or layer cake - 1 inch thick, and 1 inch larger all around than your block of ice cream.
- 1 qt
- brick style ice cream (neopolitan is traditional)
- egg whites
- 1 tsp
- 1/2 tsp
- cream of tartar
- 2/3 c
Use a brownie mix in a 10 x 15 inch jelly roll pan. Cut out a round piece of the brownie to be 1 inch bigger all around than a medium mixing bowl. Wrap securely and store until ready to assemble. In the medium mixing bowl, spoon the softened neopolitan ice cream in layers - a layer of vanilla, then chocolate, then strawberry. Level off flat (this becomes the bottom of the ice cream mound). Use about 2/3 of a half-gallon of ice cream. Cover and freeze firm.
Beat 5 egg whites, vanilla, cream of tartar, and sugar to a meringue exactly as in directions above.
To assemble: Preheat oven to 500°. Place brownie layer on a parchment-lined round pizza pan. Dip bowl of ice cream into warm water for a few seconds to loosen, then turn out onto the brownie layer and center it. Cover with the meringue by piping on with a star-tip applicator, and proceed as in step 4, above.