Makes six 2-1/2” individual portions.
Cake Ingredients
One 1-lb. Store-bought Lemon Pound Cake
1 Pint Raspberry Sorbet
1 Pint Vanilla Ice Cream
Cake Directions
Slice the pound cake into six ½” slices
Cut six 2-1/2” circles – one from each slice – with an unfluted cookie cutter or small knife, discarding the scraps.
Place the cake rounds 2 inches apart on a flat dish that will fit in your freezer.
Soften the sorbet and ice cream just enough to scoop them with a standard 2-1/4” diameter ice cream scoop.
Fill half the scoop with raspberry sorbet and the rest with vanilla ice cream.
Place an ice cream/sorbet ball flat side down, in the middle of each cake round.
Freeze the sliced cakes and ice cream/sorbet ball in the freezer for at least 30 minutes, until the ice cream is tough.
Meringue Ingredients
8 Extra-large Egg Whites, at room temperature
1-1/2 Cups Granulated Sugar
2 Teaspoons Pure Vanilla Extract
½ Teaspoon Cream of Tartar
½ Teaspoon Kosher Salt
Meringue Directions
While the cakes and sorbet/ice cream are freezing, make the meringue to cover each of them.
Preheat the oven to 500 degrees.
Place the room-temperature egg whites in a large, clean, dry mixing bowl.
With an electric or stand mixer, beat the egg whites at medium speed until they are frothy.
Slowly, add in the granulated sugar, vanilla, cream of tartar and Kosher salt.
Then continue beating the mixture on high speed for at least five minutes, until the egg whites form stiff, glossy peaks.
After the cakes and sorbet/ice cream is frozen, place them on a sheet pan lined with parchment paper.
Quickly spread the meringue with a spoon or spatula on the cakes, covering them completely.
Make a lot of peaks with the back of a spoon.
Place the pan of cakes into the preheated oven for 2-1/2 to 3 minutes, until the edges of the meringues are browned, turning the pan once to brown evenly.
Immediately after removing Baked Alaska from oven, drizzle with cooled raspberry sauce (recipe below) and serve.
Raspberry Sauce Ingredients
1 6-ounce Package of Fresh Raspberries
½ Cup Granulated Sugar
1 Cup(12 ounces) Seedless raspberry Jam
1 Tablespoon Framboise Liqueur
Raspberry Sauce Directions
Place the raspberries, sugar, and ¼ cup water in a small saucepan over medium heat.
Bring mixture to a boil, then lower the heat, and simmer for four minutes.
Pour the cooked raspberries, jam, and the framboise into the bowl of a food processor fitted with a steel blade and process until smooth.
Pour the mixture into a container and chill.
The sauce can be refrigerated for up to one week.
DOWNLOAD FULL RECIPE HERE
Comments