Zubereitung

1. 1

   Grease a 7-inch bowl (large enough to hold 1/2 gallon ice cream, but not wider than your cake round!) with flavorless oil (see note above) or unsalted butter.

2. 2

   Let ice cream soften until it is workable. Pack tightly in the bowl. Return bowl to freezer until it hardens.

3. 3

   When ready to assemble, beat egg whites until foamy.

4. 4

   Add tartar and whip until stiff peaks form. Gently fold in powdered sugar, a little bit at a time.

5. 5

   Place frozen layer cake on a plate slightly larger than the cake. Unmold the ice cream by centering it on the cake. If the ice cream does not release from the bowl, see notes.

6. 6

   Do not trim the cake. "Frost" cake and ice cream with meringue, covering completely, creating a decorative pattern by forming peaks with a spoon or spatula.

7. 7

   Bake in preheated at 450 degrees for 6-7 minutes until meringue peaks are golden brown.

8. 8

   Store in freezer until serving time.