Directions:
- Cut pound cake on diagonal into eight 1/2-inch-thick slices. Using 3 1/4-inch-diameter cookie cutter, cut out 1 round from each slice; top each with 1 scoop ice cream. Transfer to baking sheet. Freeze until firm, about 1 hour.
- Beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form, about 4 minutes. Transfer 1 cake-ice cream piece to work surface. Spread 1 scant cup meringue over, swirling to make peaks and covering completely. Return to sheet in freezer. Repeat with remaining cake-ice cream pieces and meringue. Freeze until firm, about 3 hours. (Can be made 1 day ahead. Keep frozen.)
- Preheat oven to 450°F. Bake until meringue is light golden, about 5 minutes. Serve with Spiced Peaches and Raspberries.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 844.48 Kcal (3536 kJ) | ||
| Calories from fat | 363.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.41g | 62% | |
|---|---|---|---|
| Cholesterol | 170.54mg | 57% | |
| Sodium | 767.07mg | 32% | |
| Potassium | 1060.1mg | 23% | |
| Total Carbs | 110.26g | 37% | |
| Sugars | 58.13g | 233% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 14.41g | 29% | |
| Iron | 0.6mg | 3% | |
| Calcium | 62.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 295.2 Kcal (1236 kJ) | ||
| Calories from fat | 127.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.13g | 62% | |
|---|---|---|---|
| Cholesterol | 59.61mg | 57% | |
| Sodium | 268.14mg | 32% | |
| Potassium | 370.57mg | 23% | |
| Total Carbs | 38.54g | 37% | |
| Sugars | 20.32g | 233% | |
| Dietary Fiber | 0.2g | 2% | |
| Protein | 5.04g | 29% | |
| Iron | 0.2mg | 3% | |
| Calcium | 21.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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