CAN YOU FREEZE BAKED ALASKA AFTER COOKING RECIPES

Steps:

• Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes. 
• Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you'll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days. 
• Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks. 
• Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours. 
• Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers. 

Steps:

• Preheat oven to 325°F. Spray a 9-inch round cake pan with baking spray; set aside.
• Sift flour, salt, and baking powder together into a small bowl. Set aside. Beat butter, vanilla, and 1 cup of the sugar with a stand mixer fitted with a paddle attachment on medium speed until light, pale, and fluffy, 3 to 5 minutes. Add egg yolks, 1 at a time, beating well and stopping to scrape bowl between additions.
• Add flour mixture to butter mixture in 3 additions, alternately with milk, beginning and ending with flour mixture. Beat on low speed until just combined after each addition; do not over-mix. Pour batter into prepared pan, and smooth top with a spatula.
• Bake in preheated oven until a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Let cool in pan 10 minutes. Invert onto a wire rack, and let cool completely, about 1 hour. Place inverted cake layer on a serving platter, and freeze until firm, about 30 minutes.
• While cake bakes, line a 2-quart (8-inch wide) bowl with plastic wrap. Fill bowl with scoops of chocolate ice cream, pistachio ice cream, and sorbet, alternating small and large scoops. Place a piece of plastic wrap on top of the ice cream; press down to close gaps between scoops and even out surface. Leave plastic wrap on ice cream, and freeze until firm, about 2 hours. Remove plastic wrap from top, and invert bowl over frozen cake layer, creating a dome shape. Carefully remove bowl from ice cream while leaving ice cream covered with plastic wrap. Freeze until very firm, at least 2 hours or up to 2 days.
• Beat egg whites and cream of tartar in a stand mixer fitted with a whisk attachment on medium-high speed until foamy, about 1 1/2 minutes. Gradually beat in remaining 1 cup sugar on medium-high speed until whites are glossy and stiff peaks form, about 5 minutes. 
• Remove plastic wrap from ice cream. Cover top and sides of ice cream and cake layer with meringue. Use a kitchen torch to carefully brown sides and top of meringue. Slice wedges from cake to serve immediately, or freeze until ready to serve.