Deen-Baked Alaska w/Strawberry Ice Cream
Source of Recipe
net
List of Ingredients
Baked Alaska with Strawberry Ice Cream
Red Velvet Pound Cake:
1 cup butter, room temperature
½ cup vegetable shortening
3 cups granulated sugar
7 eggs
1 1-ounce bottle red food coloring
2 teaspoons vanilla extract
3 cups cake flour
¼ teaspoon salt
1 cup milk
Meringue:
6 egg whites
½ teaspoon cream of tartar
½ cups sugar
Assembly:
1 gallon strawberry ice cream
Red velvet cake
Meringue
Recipe
Baked Alaska with Strawberry Ice Cream
Red Velvet Pound Cake:
1 cup butter, room temperature
½ cup vegetable shortening
3 cups granulated sugar
7 eggs
1 1-ounce bottle red food coloring
2 teaspoons vanilla extract
3 cups cake flour
¼ teaspoon salt
1 cup milk
Meringue:
6 egg whites
½ teaspoon cream of tartar
½ cups sugar
Assembly:
1 gallon strawberry ice cream
Red velvet cake
Meringue
Preheat oven to 325 degrees.
Grease and flour a 10-inch tube pan. Using a mixing bowl, combine the butter, shortening, and sugar and cream until light and fluffy. Add the eggs one at a time, beating well after each addition. Add in the food coloring and vanilla. Combine the flour and salt, and add to the creamed mixture alternating with the milk, beating well. Pour the batter into the prepared baking pan and bake for 1 hour and 20 minutes, or until toothpick comes out clean. Cool the cake in the pan for 10 minutes, then turn it out onto a cooling rack. Once cooled slice cake in half.
To make the meringue, place egg whites and cream of tartar into a mixing bowl. Beat until soft peaks form. Gradually add the sugar and beat until stiff and set aside.
To assemble the Baked Alaska you have to work quickly. In a greased pan big enough to keep the meringue from touching the sides, place 1 layer of red velvet pound cake. Spread top with strawberry ice cream and continue until you have layered them at least twice. Do not have too many layers as the cake will topple over. Spread meringue on all sides and form peaks using a knife. Bake cake until light brown. Be careful not to burn peaks. You may make small individual cakes by cutting velvet cake into small squares.
Yield: 6 to 8 servings
|
Â
Â
Â
|
member logon
