Baked Alaska

Instructions

1. Step 1

   Line a 1.5-liter mixing bowl with plastic wrap, leaving an overhang. Let the ice cream soften for 5 minutes, pack it firmly into the bowl, smooth the top, cover, and freeze until solid.

   Timer: 240 min (fixed)

   Ingredients used: 900.0 gr Vanilla Ice Cream

   Cookware: freezer, mixing bowl, plastic wrap

2. Step 2

   Place the sponge cake on a baking sheet. Uncover and invert the frozen ice cream onto the cake, remove the bowl and plastic wrap, then freeze the assembly until firm.

   Timer: 60 min (fixed)

   Ingredients used: 250.0 gr Sponge Cake

   Cookware: baking sheet, freezer, mixing bowl, plastic wrap

3. Step 3

   During the final 20 minutes of freezing, preheat the oven to 230°C.

   Timer: 20 min (fixed)

   Cookware: oven

4. Step 4

   In a clean, dry mixing bowl, beat the egg whites with the cream of tartar until soft peaks form.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 gr Cream Of Tartar, 120.0 gr Egg White

   Cookware: electric mixer, mixing bowl

5. Step 5

   Gradually beat in the sugar until the meringue is thick, glossy, and holds stiff peaks. Beat in the vanilla extract.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Granulated Sugar, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl

6. Step 6

   Remove the frozen cake and ice cream from the freezer. Immediately spread the prepared meringue over the entire dome and cake, sealing it completely down to the baking sheet.

   Timer: 4 min (fixed)

   Cookware: baking sheet, spatula

7. Step 7

   Bake at 230°C until the meringue is golden brown, then remove immediately.

   Timer: 5 min (fixed)

   Cookware: baking sheet, oven

8. Step 8

   Slice and serve immediately.

   Cookware: Chef Knife