 | | Directions | | Cake:
Line mixing bowl with plastic wrap, letting ends of wrap overhang bowl by 3 to 4 inches.
Slice the loaf of pound cake into 1/4 inch width whole pieces or slices. Place one even layer of the cake slices on top of plastic lining. Position slices so they make a uniform base around the bowl. Cut whole slices into smaller pieces to fill openings between the larger slices that need to be filled with pound cake so the bowl is completed covered and layered with pound cake.
Place 2 tablespoons sugar and 1/4 cup water in a sauce pan. Place pan on stove top burner on medium high heat and heat solution until sugar dissolves.
Brush dissolved sugar and water mixture over cake slices.
Fill mixing bowl containing the base of pound cake with ice cream and smooth the surface of the ice cream.
Top the ice cream with remaining cake slices.
Cover with plastic wrap that was allowed to hang over the edge and weigh down wrap with a plate or pot containing a heavy item to keep wrap secured.
Place in freezer and freeze until firm (at least 6 hours).
To Serve:
Adjust and place oven rack at middle position. Heat oven to 425° F.
Boil 1 cup sugar with 1/2 cup water until syrupy (about 4-5 minutes). The microwave or stove top can be used.
With electric mixer, beat egg whites on medium high until foamy.
Add cream of tartar and salt and beat until soft peaks form.
Slowly add sugar syrup and vanilla until thick and cooled, about 6-8 minutes.
Take frozen cake out of freezer, let sit to thaw.
Pop out of bowl (inverted) onto serving platter and remove plastic wrap
Cover cake with meringue and bake until golden brown, about 5 minutes.
Serve immediately. |
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Prep Time: 20 minutes
Cook Time: 5 minutes
Container: 1 1/2 quart mixing bowl, ovensafe platter
Servings: 12
Serving Size: 1 slice
|  | | Ingredients | | - | | 16 ounces pound cake, cut into 1/4 inch thick slices |
| - | | 1 cup 1 tablespoon sugar, divided |
| - | | 3/4 cup water |
| - | | 2 pints ice cream (softened) - to enhance presentation, use colorful ice cream or sherbet |
| - | | 4 large egg whites |
| - | | 1/4 teaspoon cream of tartar |
| - | | 1 pinch salt |
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