Cart total: $ 0.00
Steps to Complete
1) Preheat oven to 350 degrees. Grease a 9-inch cake pan with cooking spray and set aside.
2) Prepare cake layer: Cream butter and sugars at medium speed for 3 minutes, until fluffy. Beat in eggs, one at a time, followed by vanilla and buttermilk.
3) Add baking powder, baking soda, and salt. Stir in flour, just until incorporated. Pour batter into prepared pan and bake for 22-25 minutes. Place on cooling rack to cool completely before removing cake from pan.
4) Using a cup or 3-inch cookie cutter, cut out four or five small cake circles. Store in fridge until time to assemble baked Alaskas.
5) Prepare ice cream: Combine all ingredients in large bowl and place in fridge to chill for 1 hour. When ready to make ice cream, place four plastic wrap squares in muffin tin cups, with the edges overflowing. This makes removing the ice cream from the muffin tin easier. Set aside. Make ice cream in ice cream maker according to machine instructions.
6) Place soft ice cream back in large bowl and stir in Pirouline cookie crumbs. Scoop ice cream into plastic wrap lined muffin tin cups, filling to the brim. Place in freezer for at least 3 hours.
7) When ready to serve baked Alaskas, remove ice cream cups from muffin tin and discard plastic wrap. Place one ice cream mound onto each cake circle. If the ice cream doesn't want to come out, dip the tin in warm water for a few seconds. Discard the plastic wrap. Place ice cream-cake mounds in freezer while making meringue.
8) Prepare meringue: Whip the egg whites in a medium bowl on high speed until soft peaks start to form. Stream in the sugar and beat until combined. Don't beat the egg whites past the point of soft peaks.
9) Remove ice cream-cakes from freezer and pipe egg whites over the cake domes. Use a fork to make decorative ridges in the egg whites. Using a culinary torch, brulee the egg whites till toasty golden brown. Serve immediately.