Have Your Cake and Read it Too {2}

Have Your Cake and Read it Too will take a book and pair it with a food whether it be savory or sweet. For now, it'll be sporadic, but depending on how much you guys like it, it may become a usual thing :]

Book

Miles Halter is fascinated by famous last words and tired of his safe life at home. He leaves for boarding school to seek what the dying poet Francois Rabelais called the "Great Perhaps." Much awaits Miles at Culver Creek, including Alaska Young. Clever, funny, screwed-up, and dead sexy, Alaska will pull Miles into her labyrinth and catapult him into the Great Perhaps.

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I know it's an obvious choice, but how could I resist?

Dessert

Baked Alaska

recipe from Saveur

INGREDIENTS

For the filling and cake:
2 pints strawberry ice cream, slightly softened
Unsalted butter, for pan
½ cup cake flour, plus more for pan
¼ tsp. kosher salt
½ cup sugar
3 eggs
1 tbsp. fresh lemon juice
½ tsp. grated lemon zest

For the meringue:
¼ tsp. cream of tartar
4 egg whites
½ cup sugar

INSTRUCTIONS

1. For the filling: Line a 7″-diameter bowl with a 15″ piece of plastic wrap, allowing excess to hang over rim of bowl. Pack ice cream into bowl, smoothing top, and freeze until solid, at least 4 hours.

2. For the cake: Heat oven to 325°. Grease and flour an 8″ round cake pan; set aside. Whisk together flour and salt in a bowl; set aside. Beat sugar and eggs in a bowl on medium-high speed of a hand mixer until tripled in volume, about 5 minutes. Stir in juice and zest; fold in flour mixture. Pour into prepared pan; bake until a toothpick inserted in the middle comes out clean, about 25 minutes. Cool completely, invert onto a rack, and set aside.

3. For the meringue: Heat oven to 450°. Place cream of tartar and egg whites in a large bowl; beat on medium speed of a hand mixer until soft peaks form, about 1 minute. Add sugar, and beat until stiff but not dry peaks form, about 2 minutes.

4. To serve, place cake on a parchment paper-lined baking sheet. Invert ice cream onto cake and peel off plastic. Cover ice cream and cake with meringue. Bake until meringue begins to brown, about 5 minutes. Using 2 metal spatulas, transfer to a cake plate and serve immediately.