Ingredients and Weight:
- 1 gallon (16 cups) vanilla ice cream, softened
- 1 pint (2 cups) raspberry sorbet, softened
- 1 pint (2 cups) chocolate ice cream, softened
- 1 box (1 lb) yellow cake mix, plus ingredients listed on the box
- 1 cup heavy cream, whipped
- 1 egg white
- 1 tablespoon sugar
- 1 cup sliced almonds
Preparation Time:
30 minutes
Cooking Time:
45 minutes
Difficulty Level:
3 (moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a 13x9-inch baking pan with parchment paper.
- Spread the vanilla ice cream in the prepared pan. Top with the raspberry sorbet and spread evenly. Spread the chocolate ice cream on top and freeze for at least 4 hours, or overnight.
- Prepare the yellow cake mix according to package instructions. Pour the batter into the pan over the frozen ice cream and spread evenly.
- Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for 10 minutes.
- In a medium bowl, beat the egg white and sugar until stiff peaks form. Add the heavy cream and continue beating until combined.
- Spread the whipped cream mixture over the cooled cake and sprinkle with the sliced almonds.
- Freeze for at least 4 hours before serving.
Nutritional Information:
Per serving (1/8 of the cake)
- Calories: 550
- Fat: 25g
- Cholesterol: 175mg
- Sodium: 320mg
- Carbohydrates: 70g
- Protein: 15g
Dish Characteristics:
- A combination of ice cream, cake, and whipped cream, creating a unique and decadent dessert.
- The raspberry sorbet adds a tangy flavor to the sweet vanilla and chocolate ice cream.
- The toasted almonds add a crunchy texture and nutty flavor.
- A visually stunning dessert, perfect for special occasions or any time you want to impress your guests.
User Comments:
- "This was a hit at my party! It's so unique and everyone loved it."
- "The flavors are incredible and the combination of textures is perfect."
- "I'm not a huge dessert person but I couldn't resist this Baked Alaska. It's just so delicious."
- "I'll definitely be making this again and again. It's a showstopper dessert that's surprisingly easy to make."
- "The kids couldn't get enough of this! It's like a giant ice cream cake party."
Special Precautions and Tips:
- Make sure the ice cream is completely frozen before assembling the cake.
- If you don't have raspberry sorbet, you can substitute another flavor, such as strawberry or peach.
- Be careful not to overbeat the egg white, or the meringue will become grainy.
- If you don't have heavy cream, you can substitute whipping cream.
- You can toast the almonds in a skillet over medium heat until they are golden brown and fragrant.
