Strawberry Baked Alaska

Name: Strawberry Baked Alaska
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 177 milliliters sifted cake flour (sifted, then measured); 6 larges egg whites; 4 larges eggs; 1 Tbsp poppy seeds; 2 pints strawberry sorbet, softened; 946 milliliters strawberry ice cream, softened; 177 milliliters sugar; 6 Tbsps (3/4 stick) unsalted butter, melted, cooled; 1 teaspoons vanilla extract

You can never have too many side dish recipes, so give Strawberry Baked Alaskan a try. This recipe makes 12 servings with 409 calories, 9g of protein, and 15g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up sugar, strawberry ice cream, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 325°F. Spray 9-inch-diameter springform pan with nonstick spray.

Equipment you will use

Springform Pan

Oven

Whisk eggs, sugar, and vanilla in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk constantly just until mixture is warm, about 2 minutes.

Ingredients you will need

Vanilla

Sugar

Water

Egg

Equipment you will use

Sauce Pan

Whisk

Bowl

Remove bowl from over water. Using electric mixer, beat mixture until very thick and ribbons form when beaters are lifted, about 7 minutes.

Ingredients you will need

Water

Equipment you will use

Hand Mixer

Bowl

Add flour in 3 additions, gently folding just to combine after each. Fold in poppy seeds, then quickly fold in butter in 2 additions (do not overfold).

Ingredients you will need

Poppy Seeds

Butter

All Purpose Flour

Pour batter into prepared pan.

Equipment you will use

Frying Pan

Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Cool completely in pan on rack.

Equipment you will use

Oven

Frying Pan

Remove pan sides.

Equipment you will use

Frying Pan

Line 4-quart 10-inch-diameter bowl with plastic wrap, leaving 8-inch overhang.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

Spread sorbet in even layer over bottom (not sides) of bowl.

Ingredients you will need

Sorbet

Spread

Equipment you will use

Bowl

Spread ice cream over sorbet.

Ingredients you will need

Ice Cream

Sorbet

Spread

Place cake atop ice cream, pressing slightly to compact. Cover with plastic wrap overhang; freeze at least 4 hours or overnight.

Ingredients you will need

Ice Cream

Wrap

Equipment you will use

Plastic Wrap

Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time; beat until thick and glossy. Beat in vanilla.

Ingredients you will need

Egg Whites

Vanilla

Sugar

Equipment you will use

Hand Mixer

Bowl

Unfold plastic wrap from over cake at top of bowl. Invert dessert onto 9-inch-diameter tart pan bottom; remove plastic wrap. Working quickly, spread meringue over dessert, swirling to form peaks and covering completely. Freeze at least 30 minutes. (Can be made 1 day ahead; keep frozen.)

Ingredients you will need

Spread

Wrap

Equipment you will use

Plastic Wrap

Tart Form