Do you ever get nostalgic for the crafts and recipes of decades past?
If so, you’re in luck!
Welcome to our new, weekly Throwback Thursday series, in which we highlight the awesome recipe from the ’50s, ’60s, ’70s and ’80s that are ripe for a comeback!
In this week’s tutorial, we’re going back to the 1950s to find an awesome recipe for a mid-century classic: Baked Alaska!
Much like the adorable ’70s trend for macramé, Baked Alaska is something that was wildly popular decades ago, then kind of fell out of fashion.
If you ask us, that’s a real shame, because Baked Alaska is a nearly perfect dessert. You’ve got ice cream, cake, and meringue — what more could you ask for?
Even better, it’s super simple to make. You do need to freeze the ice cream overnight, but aside from that, the whole thing can be put together in 30 minutes!
Scroll through to print out this classic recipe!
- 1 cup flour
- 1 gallon ice cream
- 3 tbsps. baking powder
- 3 tbsps. sugar
- 4 oz. cream cheese, cubed
- 4 egg whites
1⁄8tsp. cream of tartar
- To taste sliced strawberries
- Line a freezer-safe bowl with foil, then pack it with ice cream and smooth into place. Freeze overnight.
- Once ice cream is ready, combine flour, baking powder, and sugar in a mixing bowl. Stir together.
- Fold cream cheese into the dry ingredients, until a sticky dough forms.
- Press the dough into a round springform pan, and bake for 12 minutes at 425 °F.
- Meanwhile, combine egg whites and cream of tartar. Beat thoroughly, until stiff peaks form.
- Plate the cream cheese cake. This will be your base.
- Cover the cake with a layer of sliced strawberries, then flip some of the ice cream out of the bowl and onto the cake. Peel away foil.
- Cover ice cream with a thick layer of meringue, forming it into peaks as you go.
- Use a chef's butane torch to singe the meringue to a golden-brown.
- Serve and enjoy!
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