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Check out the Easiest Baked Alaska: A delicious layer of walnut cake, banana ice cream, strawberry ice cream, and Italian meringue! 
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Easiest Baked Alaska:

Check out the Easiest Baked Alaska: A delicious layer of walnut cake, banana ice cream, strawberry ice cream, and Italian meringue! yum
Course Dessert
Cuisine American
Keyword ice cream cake
Prep Time 20 minutes
Cook Time 30 minutes
Freezing Time 4 hours
Servings 12
Calories 392kcal
Author Tiffany Bendayan

Ingredients

Walnut Cake

  • 1/2 cup Granulated Sugar
  • 4 tablespoons Butter, room temperature
  • 2 Eggs
  • 1/2 teaspoon Vanilla Extract
  • 1/2 cup All Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 cup Fisher Chef’s Naturals Walnuts,  finely chopped

For Ice Cream

  • 1 pint Coolhaus Strawberry Cheesecake Flavor
  • 1 pint Coolhaus Bananas Foster Flavor

Italian Meringue

  • 1/2 cup Egg Whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup Water
  • 1 1/2 cups Sugar
  • 1 teaspoon Vanilla Extract
US Customary - Metric

Instructions

For Walnut Cake

  • Preheat oven to 350 F
  • Grease and flour a 6" cake pan
  • In a bowl, sift the flour, salt, and baking powder
  • Using a mixer, cream the butter and sugar for 3 minutes
  • Add the eggs and vanilla and mix
  • Slowly add the flour mixture and mix until combine. Do not overmix
  • Finally, with a spatula, fold in the walnuts
  • Pour the batter into the cake pan and bake for 25-30 minutes or until a skewer inserted in the middle of the cake comes back clean
  • Remove from the oven, let it cool in the mold for 10 minutes before unmolding onto a baking rack
  • Cool completely before assembly

For Ice Cream

  • Line a 6" diameter bowl with plastic wrap
  • Insert the ice cream in the microwave for 20 seconds or until it softens slightly. DO NOT MELT
  • Place the Strawberry Cheesecake layer on the bottom. Flatten with a knife or spoon
  • Spread the Bananas Foster ice cream on top. Flatten and freeze for 2 hours until firm

Italian Meringue

  • In a saucepan, pour the water and sugar together on high heat until the mixture boils
  • Stick a candy thermometer and cook until mixture reaches 240 F
  • In the meantime, place the egg whites and cream of tartar in a stand up mixer equipped with a whisk attachment. Mix on medium speed until the mixture reaches soft peaks
  • With the mixer running, carefully and slowly drizzle in the hot syrup over the edge of the bowl
  • Mix on high speed until the mixer no longer feels hot on the bottom. About 5 minutes
  • Add the vanilla and mix

Assembly

  • Place the cooled walnut sponge in a cake plate
  • Place the frozen ice cream mixture on top
  • Pipe the Italian Meringue all over the cake
  • Torch the top and sides
  • Freeze until ready to serve
  • Enjoy!

Nutrition

Calories: 392kcal | Carbohydrates: 60g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 164mg | Potassium: 270mg | Fiber: 1g | Sugar: 44g | Vitamin A: 446IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 1mg