Baked Alaska Ali Babas Recipes

Steps:

• Spoon ice cream into a 1-1/2-qt. bowl lined with plastic wrap; freeze until firm. 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. Combine the flour, baking powder and salt; fold into egg mixture. , Gently spoon into prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. 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 sugar and 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 the 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, heat with a creme brulee torch or broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately.

Steps:

• Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
• Prepare cake mix with egg and almond extract. Pour into prepared pan.
• Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
• Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
• Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour.
• Evenly spread softened strawberry ice cream on top of cooled brownie. Place in freezer while making meringue.
• In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water, stirring occasionally with whisk, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 8 to 10 minutes or until stiff glossy peaks form. Use small icing spatula to swirl meringue over top of ice cream layer. Freeze at least 3 hours or overnight.
• Heat oven to 500°F. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Cut into 5 rows by 3 rows. Store covered in freezer.

Steps:

• Cut the 2 ounces dough in half, shape each half into a 9 to 10-inch rope with your palms, and flatten the ropes slightly. Place the ropes in the tart shell, one across the other at right angles, so that the shell is divided into 4 equal quadrants. Spoon the raspberry and apricot preserves, pastry cream, and cherries each separately into 1 quadrant. Brush the dough with the egg.
• Baking: Heat the oven to 350 degrees F. Bake until light golden, 20 to 25 minutes. Immediately brush the fruit with the glaze. Let cool, to room temperature, on a rack.
• By Mixer:
• Cream the butter and the sugar in a mixer bowl with the paddle until pale and creamy. Add the egg, egg yolk, vanilla, and lemon juice, 1 at a time, mixing thoroughly after each addition. Add the flour and salt and mix until the dough comes together and is consistent but still soft. Be careful not to overmix or the pastry will be tough.
• At this point you may pat the dough into place in a buttered tart pan and bake it immediately after chilling. Otherwise, divide it into thirds or halves, depending on the size tart you are planning, or flatten the whole amount into a 4 to 5-inch disk.
• Chilling: Wrap the dough with plastic wrap or aluminum foil, and refrigerate at least 1 hour but no longer than 1 day.
• Shaping: Let the dough stand at room temperature for 30 to 45 minutes before rolling it out. Knead the dough briefly on a lightly floured surface to loosen it and make it supple enough for shaping. Roll the dough out 1/4 to 3/8 inch thick with a rolling pin and ease the dough into a lightly buttered pan. Trim the edge by running the rolling pin or a dough scraper over the edge of the pan to cut the dough neatly and then tidy the edge with your fingers.
• For 1 (9-inch) tart shell, use 9 to 10 ounces (250 to 300 grams) dough and roll into a circle. Line a buttered 9-inch tart pan with the dough.
• Storage: Store the remaining unrolled dough, including all scraps which may be used again, in the refrigerator for 1 to 3 days or the freezer up to 1 month. Let frozen dough thaw in the refrigerator for 24 hours before rolling it out.
• Resting: Refrigerate the dough-lined pan for 20 to 30 minutes to reduce shrinking when the pastry is baked.
• Baking. Heat the oven to 350 degrees F.
• For partially baked shells: Line each shell with aluminum foil and fill with dried beans or pie weights. Bake until set, 12 to 15 minutes. Remove the foil and weights and let cool 5 to 10 minutes. Place the tart pan on top of a smaller can, such as a coffee can, and gently release the side of the pan from the baked tart crust. Let cool completely on a rack.
• Slowly heat the milk, 1 teaspoon of the sugar, and the lemon zest in the top of a double boiler over simmering water or in a small heavy saucepan over low heat. Meanwhile, whisk the remaining sugar, the egg yolks, and salt in a small bowl until thick but still golden, 2 to 3 minutes. Sift in the flour, a little at a time, whisking briskly to mix thoroughly. Whisk 1/4 cup of the boiling milk mixture. 1 tablespoon at a time, into the egg mixture; then pour the egg mixture into the remaining milk mixture. Cook over medium-high heat, whisking constantly, until thickened, 2 to 3 minutes. As it begins to reach a boil and look lumpy, whisk it vigorously to smooth it. When the cream is as thick as mayonnaise, reduce the heat and whisk or stir for another minute. Remove from the heat and discard the lemon zest. Beat in the vanilla and then the butter, 1 tablespoon at a time. Cool the cream quickly by placing the pan in a bowl of cold water or by spreading the cream out on 2 baking sheets. Smear a little butter on top and cover tightly with plastic wrap so that the cream doesn't develop a skin. Cool completely in the refrigerator. You may want to thin it with 1 or 2 tablespoons milk before using. This pastry cream will keep 4 to 5 days in the refrigerator or in the freezer up to 2 months.
• Heat the preserves and water in a small heavy saucepan over moderate heat until the mixture comes to a boil and strain through a sieve. Use the glaze while it is still warm. Any leftover glaze will keep indefinitely in a covered jar; heat again before using.

Steps:

• Combine the currants and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 by 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115 degrees F and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.
• With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.
• Drain the currants, fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.
• Meanwhile, preheat the oven to 375 degrees F and make the Rum Syrup.
• Bake the cake for about 30 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan. Pour all of the Rum Syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.
• Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with Whipped Cream piped into the middle of the cake plus an extra bowl on the side.
• Place the sugar and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heat-proof measuring cup and allow to cool. Add the rum and vanilla and set aside.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!

Steps:

• To marinate the fruit: Combine the fruit, sugar, vanilla, mint, and cinnamon in a bowl and mix well. Let the fruit marinate for at least 30 minutes, or up to 24 hours.
• To prepare the syrup: In a saucepan over high heat, combine the sugar, water, and bourbon, and bring to a boil. Boil for 2 to 3 minutes, remove the pan from the heat, and set aside, or refrigerate for up to 1 week.
• To prepare the babas: In the bowl of a heavy-duty mixer, combing the water, yeast, and sugar and mix just to combine. Let it sit until foamy, about 5 minutes. Add the egg, flour, orange zest, and butter and mix until elastic but very soft. Let the dough rise in a warm place until it doubles in volume, 15 to 20 minutes. Punch the dough down. Spoon the dough into greased muffin tins, filling them one-third to one-half full. Let the dough rise again until doubled in volume, 20 to 30 minutes.
• While the babas are rising, preheat the oven to 350 degrees. Bake the babas until golden brown, about 15 minutes. Remove from the tins and place on a cooling rack set over a baking sheet. Prick the tops of the babas with a skewer or fork. Warm the syrup over medium heat. Ladle all of the warm syrup over the babas, letting it soak in.
• To serve: Place the babas on individual plates. Distribute the fruit among the babas, and top with whipped cream. Serve warm.

Steps:

• Preheat the oven to 400 degrees F.
• In a pot, combine the milk and cream. Bring to a boil. Stir in the honey and remove the pot from the heat.
• Spread the bread out in a deep baking pan, and sprinkle the pine nuts and raisins on top.
• Pour the heated mixture over the bread and sprinkle with a generous amount of cinnamon.
• Place the baking pan in the oven and cook for approximately 15 minutes. Serve immediately.

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:

• Make the cake: Line a 9-by-5-by-3-inch loaf pan with plastic wrap or parchment paper, leaving an overhang.
• Put the sliced strawberries, sugar, and lime or lemon juice in a small bowl, stir and set aside for 2 hours while you put together the rest of the cake.
• Each type of ice cream has to be softened before you can use it, so, as you need it, cut it into hunks, put the pieces in a large bowl, and bash and beat them with a sturdy flexible spatula or wooden spoon until spreadable. If you're using homemade ice cream, you can take it straight from the ice cream maker.
• Soften the blueberry ice cream, then spread it evenly over the bottom of the loaf pan. Smooth the top. Cover, and freeze for at least 1 hour.
• Soften the vanilla ice cream, stir in the coconut, then smooth it over the blueberry ice cream. Level the top. Cover, and freeze for at least 1 hour.
• Drain the strawberries. Soften the strawberry ice cream, and stir the berries into it. Spread the ice cream over the vanilla layer, and smooth the top.
• Gently press ladyfingers into the soft ice cream to make a base layer; don't worry if you have some bare spots. Cover, and freeze until firm, at least 4 hours. (You can do this up to 1 week in advance of serving, if you'd like.)
• At least 1 hour (or up to 8 hours) before serving, make the meringue: Bring a few inches of water to a simmer in a large saucepan that can hold the bowl of a stand mixer or a large bowl that you can use with a hand mixer. Whisk the egg whites and sugar together in the bowl, place the bowl over the water - making sure it's not touching - and whisk until the sugar is completely dissolved and smooth. The mixture should be 160 degrees. Don't rush this; it needs about 10 minutes. If necessary, attach the bowl to the mixer, and fit with the whisk. Beat the meringue on medium-high speed for about 6 minutes, or until it's fluffy, glossy and holds stiff peaks.
• Unmold the ice cream cake onto a serving platter, one that is large enough to catch the kirsch, if you're using it, and peel away the plastic or paper. Using a spatula, cover the sides with a thick layer of meringue - creating swirls, if you'd like - and cover the top with a thinner one.
• Now you have a choice: You can pipe meringue spikes over the top, layer more meringue on top, and swirl or spike it with the back of a spoon, or make spikes by hand by pulling it into points with your fingers. Continue until you've got a pattern you like. Freeze the cake for at least 1 hour.
• To finish the cake, use a kitchen torch to brown the meringue on the top of the cake or use flaming kirsch: Put the kirsch in a small pan over low heat for about 2 minutes. Carefully light the kirsch with a long match. Slowly drizzle the flaming alcohol evenly over the entire cake, and watch it toast the meringue. It will burn off on its own.
• Cut into thick slices, and serve immediately. You can keep the cake covered and frozen for a day, but it's at its best the day it is made.