Pb&j Baked Texas Recipe
vanilla pound cake, peanut butter ice cream, strawberry jam, meringue, Balcones brimstone flambé
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Ingredients
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Cake
Peanut Butter Ice Cream
Meringue
Assembly
Method
Cake Preparation
- 1
Make the Vanilla Pound Cake
Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour into a greased loaf pan and bake for 60-70 minutes or until a toothpick comes out clean. Let it cool completely.
Ice Cream Preparation
- 2
Prepare Peanut Butter Ice Cream
In a large bowl, whip the heavy cream until soft peaks form. In another bowl, mix together the sweetened condensed milk, peanut butter, and vanilla until smooth. Gently fold the whipped cream into the peanut butter mixture until fully combined. Pour into a container and freeze for at least 4 hours or until firm.
Meringue Preparation
- 3
Make the Meringue
In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks appear and the meringue is glossy.
Assembly
- 4
Assemble the Dish
Slice the baked pound cake and layer it with peanut butter ice cream and strawberry jam. Top with meringue, spreading it evenly. Use a kitchen torch to lightly brown the meringue. Just before serving, carefully flambé with Balcones Brimstone whisky for a dramatic finish.