Baked Alaska

Baked Alaska is an ice cream dessert that consists of a cake base and a mound of ice cream which is covered in meringue. What's special about baked Alaska is that the meringue on the outside is cooked in the oven while the ice cream in the middle stays firm. This is possible because the meringue contains a lot of air which is very insulating and keeps the heat from the oven from reaching the ice cream. It's served immediately after cooking meaning that the dessert has cold ice cream surrounded by hot meringue which is a wonderful sensation of different temperatures, textures and flavours.
Originally the ice cream was surrounded by pastry but this wasn't as good as meringue as it's not as insulating. Many Americans have claimed to have invented the baked Alaska, including physicist Benjamin Thompson after his work on the insulting properties of whipped egg white. It was then called omelette surprise or omelette a la norvegienne.
The name "baked Alaska" comes from Delmonico's Restaurant in New York City in 1876 to celebrate Alaska joining the United States.

Ingredients

• 1 quart vanilla ice cream, softened
• 2 eggs
• 3 tablespoons plus 5 teaspoon water, divided
• 1/2 teaspoon                            
• 1-1/4 cups sugar, divided
• 2/3 cup cake flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 5 egg whites
• 1/2 teaspoon cream of tartar                                                       

2 tablespoon sliced almonds, toasted                                                                 

Photo credit: myself

Directions

1. Spoon ice cream into a 1-1/2-qt. bowl lined with plastic wrap; freeze until firm. Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners’ sugar. Set aside.
2. In a large bowl, beat the eggs, 3 tablespoons water and vanilla. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture.
3. Gently spoon into prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Immediately run a knife around edge of pan; invert onto prepared wire rack. Gently peel off waxed paper; cool completely.
4. In a large heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat. Beat untilstuiff aks form and sugar is dissolved, about 4 minutes.
5. Place cake on an ungreased foil-lined baking sheet; unmold ice cream and place over cake. Immediately spread meringue over ice cream and cake, sealing it to foil; sprinkle with almonds. Freeze until ready to serve, up to 24 hours.
6. Just before serving, heat with a creme brulee torch or broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately. Yield: 12 servings

Recipe credit: http://www.tasteofhome.com/recipes/baked-alaska#ixzz3Ig10S5w2