American Baked Ice Cream Pie
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 6 mins |
| Total Time | 46 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 sponge cake
- 950 g ice cream (pistachio or vanilla ice cream)
- 6 large egg whites
- 0.25 teaspoon ¼ lemon juice, freshly squeezed
- 150 grams sugar
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Put the sponge cake in a springform pan. Spread the ice cream (pistachio ice cream in the original recipe) on top, then place in the freezer for 25 minutes.
- Preheat the oven to 230 ° C (top / bottom heat) or use the grill function. Five minutes before the end of the freezing time (i.e. after 20 minutes) whip the egg whites with a pinch of salt until frothy, add the lemon juice and keep beating, now slowly pour in the sugar and keep beating until the egg whites have become very stiff.
- Take the cake base with the ice cream out of the freezer, cover everything all around with the meringue (decorate with strips, arcs or dots and more) that the ice cream and cake base are completely covered.
- Bake in the middle of the oven for 6 minutes until the egg whites are lightly browned. If the grill function is selected, do the same. Serve immediately.
- In 1876 the name Baked Alaska was invented in the Delmonico restaurant in New York to honor the purchase of Alaska by the Russian Empire in 1867 to the USA.
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