Flambé Butter Recipe: Baked Alaska

This Baked Alaska recipe is a show-stopper dessert that is sure to impress. The combination of cake, ice cream, and meringue creates a delicious and indulgent dessert that is perfect for any special occasion.

Inspired by @happytummy_702's Flambé Butter-flavored ice cream Baked Alaska dessert, we put our own spin on this classic desert by infusing the butter flavor into the cake for ultra decadence.

Here’s how to create this special treat for yourself:

INGREDIENTS: 

• 2 tablespoons Flambé Butter
• 1 quart of your favorite ice cream flavor
• 1 8-inch white cake, prepared
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
  

DIRECTIONS:

1. Line an 8-inch cake pan with plastic wrap, leaving enough overhang on all sides to cover the ice cream and cake layers.
2. Place cake on the bottom of the pan. Melt Flambé Butter and pour over cake, allowing to fully absorb and cool.
3. Scoop the ice cream into the pan on top of the cake, making sure to spread it evenly.
4. Fold the plastic wrap over the top of the cake and ice cream, making sure to seal it tightly.
5. Freeze the cake and ice cream layers for several hours, or until the ice cream is firm.
6. In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
7. Gradually add the granulated sugar, while continuing to beat the egg whites, until stiff peaks form.
8. Remove the cake and ice cream from plastic wrap and place ice cream side-up on lined baking sheet.
9. Spread the meringue over the entire cake and ice cream layers, making sure to completely cover.
10. Use a spatula or a piping bag to create swirls or peaks in the meringue, then freeze for 2 hours.
11. Preheat oven to 425° F.
12. Place the Baked Alaska in the preheated oven on lowest shelf and bake for 8-10 minutes, or until the meringue is golden brown on the outside. You can also use a culinary torch to further brown the meringue if desired.
13. Remove the Baked Alaska from the oven and let it cool for a few minutes before slicing and serving.

Photo credit: Erin Hobbs