We’ve just started the new year and I’m already experimenting with Spring flavors. This can’t be good, but I guess it means I’m…er… organized? Yeah, I’ll go with that. Have you ever seen something so beautiful as fluffy white meringue turned crispy and brown with the help of a blow torch? Best thing in the world. If you’ve got a blow torch, you should totally make this recipe! And if you don’t have a blow torch, then you still can make this, you just have to be super-brave and use the broiler without melting the ice cream.
It was My Official Treat Taster’s birthday on Dec 30th – yes, his mother has really bad timing – and when I asked him what kind of birthday cake he wanted, he told me a Baked Alaska. I’m sure you can imagine the look I gave him. Me? The girl who has never ever ever been able to make molten lava cakes successfully? You want me to make a Baked Alaska? Yeah, good luck with that!
Turns out it’s not as difficult as I imagined! Although I’m not going to lie – it does take a lot of prep, especially if you make everything from scratch like I did. Not that you shouldn’t cut corners if you want to – believe me, if I could find strawberry cheesecake ice cream on this island, I would have bought it and used that! So hold off on your new year’s diet and make one of these – it will be so worth it!
- 1/4 cup butter
- 1/4 white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 4 tablespoons lemon curd or lemon marmalade
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons lemon curd or lemon marmalade
- 4 strawberries chopper
- 1 cup strawberry cheesecake ice cream
- 2 egg whites
- 1/2 cup sugar
- 1 tablespoon lemon juice
- Preheat the oven to 350°F and grease a very small cake tin - round or square, it doesn't matter.
- Cream the butter and sugar together until pale and fluffy.
- Beat in the egg, lemon curd/marmalade and vanilla extract.
- Fold in the flour and baking powder and pour the mixture into the greased cake tin.
- Bake for around 15 minutes or until golden and set. Remove to a wire wrack to cool.
- When cool, use a large round cookie cutter to cut two individual-size cakes.
- Spread 1 tablespoon of lemon curd/marmalade on top of each cake and layer with 2 chopped strawberries.
- Divide 1 cup strawberry cheesecake ice cream evenly into two small bowls. They have to be smaller than the cake circles you cut out.
- Firmly press the ice cream into the bowls so it takes the bowl's shape and leave to set in the freezer.
- Beat the egg whites until foamy then add the lemon use.
- Continue beating until you get soft peaks then add the sugar 1 tablespoon at a time, beating all the while.
- Carry on whisking until you've got stiff peaks.
- Place each mini cake onto a plate and top with 1/2 cup of strawberry cheesecake ice cream.
- Using a spoon or spatula, cover each cake and ice cream with the meringue, making sure not to leave a single gap.
- Use a blow torch to brown the outside of the meringue or place the whole thing under a broiler for around 2 minutes until brown and crispy.
Here are the link parties I link up to.