Ingredients
1 quart vanilla ice cream, softened2 large eggs, room temperature3 tablespoons plus 5 teaspoon water, divided1/2 teaspoon vanilla extract1-1/4 cups sugar, divided2/3 cup cake flour1/2 teaspoon baking powder1/8 teaspoon salt5 large egg whites1/2 teaspoon cream of tartar1 teaspoon rum extract2 tablespoon sliced almonds, toasted
Preparation
Spoon ice cream into a 1-1/2-qt. bowl lined with plastic wrap; freeze until firm.
Preheat oven to 375°. Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners’ sugar. Set aside.
In a large bowl, beat the eggs, 3 tablespoons water and vanilla. Gradually add 1/2 cup sugar, beating until thick and lemon-colored, about 5 minutes. Whisk together the flour, baking powder and salt; fold into egg mixture.
Gently spoon into prepared pan. Bake until cake springs back when lightly touched, 12-15 minutes. Immediately run a knife around edge of pan; invert onto prepared wire rack. Gently peel off waxed paper; cool completely.
In a large heavy saucepan, combine the egg whites, cream of tartar and remaining 3/4 cup sugar and 5 teaspoons water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from heat. Add rum extract; beat until stiff peaks form and sugar is dissolved, about 4 minutes.
Place cake on an ungreased foil-lined baking sheet; unmold ice cream and place over cake. Immediately spread meringue over ice cream and cake, sealing it to foil; sprinkle with almonds. Freeze until ready to serve, up to 24 hours.
Just before serving, brown the meringue with a torch or broil on lowest oven rack position for 3-5 minutes. Serve immediately.
