American baked ice cream cake

Ingredients for 1 servings:

• 1 sponge cake
• 950 g ice cream (pistachio or vanilla ice cream)
• 6 large egg whites
• ¼ tsp lemon juice, freshly squeezed
• 150 g sugar
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 46 minutes

Baked Alaska

Place the sponge cake in a springform pan. Spread the ice cream (the original recipe calls for pistachio ice cream) on top, then freeze for 25 minutes. Preheat the oven to 230°C (conventional heat) or set the oven to broil. Five minutes before the end of the freezing time (i.e., after 20 minutes), beat the egg whites with a pinch of salt until frothy. Add the lemon juice and continue beating. Slowly add the sugar and continue beating until the egg whites are very stiff. Remove the cake base and ice cream from the freezer and cover everything with the meringue mixture (decorate with stripes, bows, dots, etc., as desired), ensuring that the ice cream and cake base are completely covered. Bake in the center of the oven for 6 minutes, until the egg whites are lightly browned. If using the broiler, proceed in the same way. Serve immediately. In 1876, the name Baked Alaska was invented in the New York restaurant Delmonico to honor the purchase of Alaska from the Russian Empire to the USA in 1867.