45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 12 persons
Weight Per Serving: 203g
Price Per Serving: 0.75$
426kcal
Nutrition
Calories: 426kcal
Protein: 7.97%
Fat: 38.05%
Carbs: 53.98%
Ingredients
- 1 round cake (any flavor, , unfrosted)
- 0.5 gallon whipped cream (any flavor)
- 6 egg whites
- 0.3 teaspoon cream of tartar
- 0.5 cup powdered sugar
Equipment
Directions
- Grease a 7-inch bowl (large enough to hold 1/2 gallon ice cream, but not wider than your cake round!) with flavorless oil (see note above) or unsalted butter.
- Let ice cream soften until it is workable. Pack tightly in the bowl. Return bowl to freezer until it hardens.
- When ready to assemble, beat egg whites until foamy.
- Add tartar and whip until stiff peaks form. Gently fold in powdered sugar, a little bit at a time.
- Place frozen layer cake on a plate slightly larger than the cake. Unmold the ice cream by centering it on the cake. If the ice cream does not release from the bowl, see notes.
- Do not trim the cake. "Frost" cake and ice cream with meringue, covering completely, creating a decorative pattern by forming peaks with a spoon or spatula.
- Bake in preheated at 450 degrees for 6-7 minutes until meringue peaks are golden brown.
- Store in freezer until serving time.
Nutrition Facts
Properties
Nutrition Score
8.2752173913044%
Taste
Nutrients percent of daily need