Everyone deserves
a well-earned break now and then and if you’re the type of person
who would like to combine a trip abroad with a delicious cooking experience,
this is the prize for you!
This recipe comes
from Recipes in The Mail and
was submitted by Shirley. If you want to subscribe
click
here:
or send a blank email to: atoz.3@add.postmastergeneral.com
Ingredients
2
quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
1/2 teaspoon almond extract
8 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup white sugar
Method
Line
the bottom and sides of an 8-inch round mixing
bowl or deep 8-inch square container with
foil. Spread ice cream in container, packing
firmly. Cover and freeze 8 hours or until
firm.
Preheat
oven to 350ºF (175ºC). Grease and
flour an 8 x 8 inch pan.
Prepare
cake mix with egg and almond extract. Pour
into prepared pan.
Bake
in preheated oven according to package instructions,
until center of cake springs back when lightly
touched.
Beat
egg whites with cream of tartar, salt and
sugar until stiff peaks form.
Line
a baking sheet with parchment or heavy brown
paper. Place cake in center. Turn molded ice
cream out onto cake. Quickly and prettily
spread meringue over cake and ice cream, all
the way to paper to seal. Return to freezer
2 hours.
Preheat
oven to 425ºF (220ºC).
Bake
the Alaska on the lowest shelf, 8 to 10 minutes,
or until meringue is lightly browned. Serve
at once.
