Mini peanut butter baked Alaska recipe

  1. Preheat the oven to 200C/180C fan/Gas 6.
  2. Grease an 18cm square cake tin and line with baking paper (or use a non-stick tin).
  3. For the cake, beat together the soft butter and peanut butter in a mixing bowl, then blend in the sugars and egg.
  4. Gently fold in the flour, baking powder and salt, and loosen the mixture with a little milk.
  5. Tip the mixture into the prepared tin and bake for 3035 minutes until risen and springy.
  6. Leave to cool in the tin a little, and then transfer to a wire rack to cool fully.
  7. Once cool, trim the edges of the cake and cut into four rectangular slices.
  8. Meanwhile, remove the ice cream from the freezer and leave to soften slightly.
  9. Once the cake has been removed from the tin, wash it out and line with cling film.
  10. Spoon the softened ice cream into the lined tin and press down firmly so its about 2cm deep.
  11. Put back in the freezer for 3040 minutes to harden up.
  12. Now prepare the meringue.
  13. Whisk the egg whites with the salt in a large, clean bowl.
  14. Gradually add the sugar, continuing to whisk until the whites are glossy and doubled in volume.
  15. Scrape the mixture into a piping bag with a plain nozzle.
  16. When the ice cream has frozen, cut it into slices the same size as your cakes.
  17. Place the ice cream slices on the cake slices, pipe on the meringue and carefully brown it with a cooks torch.
  18. Rush them to the table before they start melting!

chocolate, egg whites, salt, caster sugar, butter, crunchy peanut butter, caster sugar, light brown sugar, egg, flour, baking powder, salt, milk

Taken from www.lovefood.com/guide/recipes/21798/mini-peanut-butter-baked-alaska-recipe (may not work)

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