BAKED ALASKA
Provided by Food Network Kitchen
Categories dessert
Time 6h29m
Yield 12 servings
Number Of Ingredients 9
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.
BAKED ALASKA
Steps:
- Lift the One Bowl Brownies out of the pan using the overhanging foil. Use a 9-inch stainless steel bowl to cut out a circle; reserve the circle.
- Completely line the same 9-inch bowl with plastic wrap, leaving a 6-inch overhang around the edge. Scoop the softened ice cream into the bowl and use a rubber spatula to smooth it down. Carefully lift the brownie round with a flat spatula and place on top of the ice cream. If it breaks, that's ok, just use the brownie pieces to fill in the gaps. Fold the plastic wrap over the top of the brownie and place in the freezer until solid, 4 hours. Place a marble slab in the freezer to chill. (If you don't have a marble slab, place a baking sheet lined with foil in the freezer; it works just as well.)
- When ready to serve, place a small saucepan of water over medium heat and bring to a simmer. Add the egg whites to the bowl of a stand mixer, and then place the bowl over the simmering liquid, making sure the bottom of the bowl does not touch the hot water. Whisk until the egg whites are frothy, then add the sugar a tablespoon at a time, whisking well after each addition. Whisk in the cream of tartar. Keep whisking the eggs over the heat until the sugar has dissolved and the egg whites are warm, 2 to 3 minutes. Move the bowl to the stand mixer fitted with the whisk attachment. Beat until stiff, glossy peaks form, 8 to 10 minutes. Beat in the vanilla and mix until combined.
- Remove the bowl with the ice cream from the freezer. Unwrap the top of the plastic wrap, pop the molded ice cream/brownie out of the bowl and place it brownie-side down on the chilled marble slab. Remove the plastic wrap. Completely cover the ice cream and brownie with the meringue, making sure to seal the edges on the chilled slab. Bring the baked Alaska out to your guests, set it on the table and use a kitchen torch to brown the meringue!
- Preheat the oven to 325 degrees F; line a 13-by-9-inch cake pan with foil and leave a 2-inch overhang on all sides. Spray with nonstick spray.
- Add the butter to a medium glass bowl and melt in the microwave. Add the cocoa, granulated sugar and brown sugar, and stir vigorously until the mixture is smooth. Stir in the eggs one at a time, stirring well until mixed in completely after each addition. Add the flour, salt and vanilla extract and again stir vigorously until the batter is well combined.
- Pour the batter into the prepared pan and smooth down and even the top. Bake until a cake tester inserted in the center of the brownie comes out clean with just a few crumbs, 30 minutes. Let cool completely.
BAKED ALASKA
Cake and ice cream dessert topped with meringue -- vary ice cream flavors for your signature dish. I like cherry-burgundy ice cream!
Provided by shirleyo
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 11h
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 330 calories, Carbohydrate 53.1 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 315.1 mg, Sugar 44 g
EASY BAKED ALASKA
This isn't your grandmother's Baked Alaska! We took our heirloom recipe and gave it a modern twist by converting it into an easy (and achievable) 13x9 dessert. Dreamy layers of brownie, strawberry ice cream and a perfect meringue give it an over-the-top finish.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 15
Number Of Ingredients 7
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.
Nutrition Facts : Calories 370, Carbohydrate 52 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 41 g, TransFat 0 g
BAKED ALASKA
Provided by Ree Drummond : Food Network
Categories dessert
Time 5h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- For the ice cream center: Spray a 4 1/2- to 5-quart metal bowl with nonstick spray and line with plastic wrap. Create a first layer using the softened cherry chocolate chip ice cream, then freeze for 30 minutes.
- Add the softened mint chocolate chip ice cream for the second layer and freeze again for 30 minutes.
- Add the softened chocolate chocolate chip ice cream for the third layer, then top with a layer of angel food cake. Cover in plastic wrap and freeze for at least 4 hours and up to 2 days.
- For the meringue: Using a stand or electric hand-held mixer, whisk the egg whites until frothy. Add the cream of tartar and whisk again. With the machine running, add the sugar a little at a time and whisk until the meringue is glossy and forms stiff peaks.
- Remove the ice cream bomb from the freezer and take off the plastic wrap on top. Turn out the frozen ice cream and cake onto a plate so that the cake layer is in contact with the plate and you have a dome.
- Remove the plastic wrap from the dome and cover with the meringue, making peaks. Brown with a kitchen blowtorch and serve.
BAKED ALASKA
Steps:
- In a 2-quart bowl, fold the coffee liqueur into the chocolate mousse. Slice the cake into 1/2-inch thick slices. Line a 3-quart stainless steel mixing bowl with plastic wrap. Line the inside of the 3-quart plastic-lined bowl with one layer of the sliced cake. Then spread a layer of the chocolate mousse on the sliced cake. Then place a layer of the sliced strawberries on the chocolate mousse. Then layer a spoonful of soft ice cream. Keep repeating the layers until the bowl is filled to the top. Wrap the top of the bowl with plastic and freeze for 45 minutes to an hour, until the mousse has set.
- When you are ready to serve, make the meringue by whisking the egg whites. When the egg whites are half way whipped, begin to rain in the sugar. Keep mixing until whites form a soft peak.
- To unmold the layered cake, remove the top piece of plastic wrap. Place the serving plate upside down on the top of the bowl. Flip and remove the bowl. Remove the plastic that lined the bowl and spread the meringue over the whole exposed cake layer. Use a blowtorch to caramelize the meringue to a light golden color.
- Slice the dessert in wedges like a pie and serve.
- In a stainless steel bowl over a double boiler, melt together the chocolate, butter, vanilla, and the 2 tablespoons of water. Remove from heat when melted.
- In a separate stainless steel bowl over a double boiler, whisk together the egg yolks, the 3 tablespoons of water and 3 tablespoons of sugar. Whisk until it thickens and doubles in size. Be sure to not let the egg yolks cook onto the sides of the bowl. You must constantly stir the egg yolk mixture when the bowl is placed over heat. Place the egg yolk mixture bowl in a ice water bath to cool, and bring down mixture to room temperature. Once it is cooled, fold the egg yolk mixture into the chocolate mixture.
- In a third bowl, whisk the egg whites, cream of tartar, and the 4 tablespoons of sugar together until stiff peaks form. Fold the egg whites into the chocolate mixture. Be careful to not overmix the mixture and break down the fluffiness of the peaks.
- In a fourth bowl, whisk the heavy cream until soft peaks form. Fold the whipped heavy cream into the chocolate mixture, again being careful to not over mix and break down the whipped ingredients. Refrigerate for an hour before use.
- Propane Gas Torch Warning: Propane gas torches are highly flammable and should be kept away from heat or flame, and should not be exposed to prolonged sunlight. Propane gas torches should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.
RON'S BAKED ALASKA
Steps:
- Place the cake circle on a heat-proof plate. Optionally, sprinkle with liquor of choice or cool coffee.
- Spread the softened ice cream on the cake in a tall dome shape. It's nice to use two different kinds for a surprising effect. Freeze until the ice cream is hard, about 2 hours.
- Cover the cake and ice cream dome completely in a thick layer of Swiss Meringue. Make little peaks all over with the spatula to create a prickly effect, or create swirls with the back of a spoon. At this point, the dessert can be re-frozen for few hours before baking.
- Shortly before serving, place the plate under the broiler (or in a preheated 500 degree F oven). The outer skin of the meringue will turn brown, while maintaining a soft core. The ice cream will remain frozen underneath.
- Place the egg whites and sugar in a large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool, about 15 more minutes.
INDIVIDUAL BAKED ALASKA
This is an "Impress Your Friends" dessert for sure, and it's incredibly simple to make. I've included recipes for sauces here, but you can use whatever sauces, whatever cake bases, whatever ice-cream you like. It's really simple, and delicious. I used to make these all the time in the restaurant I worked in.
Provided by P48422
Categories Frozen Desserts
Time 42m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- To make the chocolate sauce: chop the chocolate to a rough consistency.
- Heat the cream just to a scald, then pour over the chocolate.
- Do not stir.
- Let it sit for about 5 minutes, then stir with a whisk until smooth.
- Makes about 1 cup.
- To make the raspberry sauce: Puree the raspberries in a blender with the remaining ingredients.
- Strain through a fine mesh strainer to remove the seeds.
- Refrigerate until needed.
- Makes about 1 cup.
- To assemble the ice-cream bases: line a baking sheet with parchment.
- Using a 3" round cookie cutter (or a glass) cut 6 circles out of the cake, and place them on the parchment.
- Place a scoop of ice cream in the center of each piece of cake, making sure you leave a small margin of cake visible all the way around.
- Place in the freezer until the meringue is ready.
- To prepare the meringue: combine the sugar, corn syrup and water in a heavy, 1-quart saucepan over medium heat.
- Bring to a boil, then cook until the syrup reaches 230 degrees F.
- (thread stage) on a candy thermometer.
- Meanwhile, place the egg whites in the bowl of your mixer, and fit the whip attachment to your mixer.
- When the syrup reaches the thread stage, start whipping your egg whites on high speed.
- When the syrup reaches 245-250 degrees F.
- (firm-ball stage), lower the speed of the mixer to low, and very, very, VERY slowly start pouring the syrup in, in a slow, steady, thin stream until it is all used up.
- Immediately return the mixer to high speed and continue whipping until the meringue reaches a very stiff peaked consistency.
- Transfer the meringue to a piping bag fit with a plain tip.
- Remove the ice cream bases from the freezer.
- Now you are going to create a meringue"beehive" around each scoop of ice cream.
- I find it easier to do this by removing one ice-cream scoop at a time to a cake turntable or a flat-work surface that I can spin around, like a small plate, pipe the meringue, then using a thin spatula, returning it carefully to the parchment.
- To pipe the meringue you need to start at the bottom edge of the cake, pipe a ring of meringue around the icecream so that it completely covers the cake edge.
- Then continue to pipe a line of meringue all around the scoop of ice cream, making sure you completely cover the ice cream, and that each line of meringue rests on top of the previous one.
- Finish with a small circle at the top.
- Repeat with remaining ice cream bases.
- Return them to the freezer until ready to serve.
- Just before service, decorate your plate: choose an oversize plate, like a dinner plate.
- Then using the sauces, paint or spoon or swirl them on to your hearts content.
- Any design you like.
- I like to just use squiggles, but anything goes at this point.
- Now- if you don't have a torch, you will need to turn your oven to broil.
- If you have a torch, get it ready.
- Remove the meringues from the freezer, and dust the top of each one with the confectioners sugar in a fine mesh strainer.
- If you are using a broiler, place the baking sheet under the broiler but leave the door open and watch.
- You will only need about 30-45 seconds, just enough time for the meringue to turn golden brown.
- Remove from the oven, place one in the center of each plate, and serve.
- If you are using a torch, turn your torch to a med-low setting, and carefully, gently use the torch to brown the outside of the meringues.
- Place one meringue on each plate, and serve.
- Notes: You can use any type of cake you want here- this recipe is more a method than anything.
- I've used chocolate chiffon as a base, I've used spongecake, poundcake, leftover slices of cupcakes!
- Anything, anyflavor, but it needs to be at least 1/4" thick.
- You can also use any flavor ice-cream- experiment, go wild.
- Sorbet is great this way- I've done mango sorbet, and lime sorbet- they taste terrific.
- Experiment, have fun, and don't be intimidated by this dessert.
- It's fun, and it's easy, and your friends and relatives will"oooohhhh!
- "and"ahhhhh!
- "you to death!
Nutrition Facts : Calories 796.8, Fat 26.6, SaturatedFat 15.7, Cholesterol 170.6, Sodium 262.4, Carbohydrate 132.5, Fiber 4.6, Sugar 99.9, Protein 10.8
BAKED ALASKA RECIPE BY TASTY
Here's what you need: vanilla ice cream, strawberry ice cream, chocolate ice cream, butter, sugar, eggs, cake flour, milk, baking powder, salt, vanilla extract, egg whites, sugar, cream of tartar, vanilla extract
Provided by Alix Traeger
Categories Desserts
Yield 12 servings
Number Of Ingredients 15
Steps:
- Wrap a 10-inch (25 cm) freezer-safe bowl in plastic wrap. Scoop the vanilla ice cream into the bowl, and using a spatula smooth the ice cream to form an even layer. Freeze for 1 hour, or until frozen.
- Remove the bowl from the freezer, and scoop the strawberry ice cream onto the frozen vanilla layer. Using a spatula, smooth the strawberry ice cream to form an even layer. Freeze for 1 hour, or until frozen. After the strawberry layer is frozen, repeat with chocolate ice cream.
- Preheat the oven to 350˚F (180˚C).
- In a bowl, add the eggs and sugar and whisk until well combined. Add 1 egg and mix until combined. Repeat with remaining eggs, mixing after each egg is added.
- Alternate adding a little bit of flour and milk, whisking after each addition until combined. Repeat until the flour and milk have been used up. The batter should be smooth and creamy.
- Add the baking powder, salt, and vanilla extract and whisk until well combined.
- Pour the batter into a greased and floured 10-inch cake tin and bake for 50 minutes to 1 hour, until the top is golden brown and a toothpick comes out clean.
- Let the cake cool completely. Once cool, invert the cake onto a plate and set aside.
- Bring a pan of water to a simmer over medium heat.
- Place a heatproof bowl over the simmering water, and add the egg whites, sugar, and cream of tartar. Whisk constantly until the sugar has dissolved and the egg white mixture is warm, about 3 minutes.
- Remove the bowl from the pan. Using a hand mixer, beat the egg white mixture until stiff, glossy peaks form, about 10 minutes. Add the vanilla extract and mix until just combined.
- Remove the bowl of ice cream from the freezer and gently invert it onto the cake, creating a dome shape. Remove the plastic wrap from the ice cream.
- Working quickly, use a spatula to spread a layer of meringue over the entire cake and ice cream dome so that it's fully coated.
- Using a kitchen torch, brown the peaks of meringue.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 852 calories, Carbohydrate 105 grams, Fat 41 grams, Fiber 1 gram, Protein 16 grams, Sugar 75 grams
GRASSHOPPER BAKED ALASKA
Can you believe it? This stunning dessert is completely make ahead, including the meringue. All you need to do is bake it for a few minutes in the oven before serving.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar. Beat in vanilla and eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; stir into chocolate mixture. , Transfer to a greased 8-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool for 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, in a large bowl, combine the ice cream, Andes candies, liqueurs and, if desired, food coloring. Transfer to an 8-in. round bowl (1-1/2 qts.) lined with plastic wrap; freeze until set. , In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved., Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove plastic wrap. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours., Bake at 400° for 2-5 minutes or until meringue is lightly browned. Transfer to a serving plate; serve immediately.
Nutrition Facts : Calories 523 calories, Fat 24g fat (16g saturated fat), Cholesterol 94mg cholesterol, Sodium 294mg sodium, Carbohydrate 70g carbohydrate (57g sugars, Fiber 1g fiber), Protein 9g protein.
LINDA'S FANTABULOUSLY EASY BAKED ALASKA
Individual portions are easy, fast, and make-ahead so all you have to do is bake them off! The secret to a good baked Alaska is keeping everything frozen. You can use any cake you like such as pound cake and any ice cream you like but the following is my favorite!
Provided by Secret Agent
Categories Frozen Desserts
Time 30m
Yield 4 Alaska's, 4 serving(s)
Number Of Ingredients 8
Steps:
- Put a parchment lined baking sheet in your freezer.
- Divide ice cream evenly on dessert cups so you have a big mound and put them on the baking sheet, freezing hard.
- Meanwhile, with your balloon attachment, beat egg whites until a little foamy and add the extract and cream of tartar. Continue beating until soft peaks form.
- Slowly add the superfine sugar and one packet of Splenda ( sorry, the recipe wizard would not let me add one packet of Splenda to the ingredient list -- if you don't have Splenda don't add any other artificial sweetener, just omit from the recipe).
- After adding the last of the sugar increase the speed of the mixer to full blast and turn off when stiff peaks form. Be careful not to beat the whites so hard that they separate.
- Divide the meringue evenly over the ice cream and 'frost' the Alaska's or pipe the meringue on decoratively using a large star tip. Be sure to let the meringue cover all of the ice cream and cake. You want them 'air tight'.
- Freeze everything until you are ready to serve.
- On serving day preheat the oven to 450°F When the oven is hot pop your tray of Alaska's into the oven until the meringue is golden brown, just a few minutes. Don't take your eyes off of them or the meringue may burn too much. You can also use a brulee torch to give the meringue some color.
- Serve with some fresh sliced strawberries sprinkled with toasted almonds along side the Alaska.
- This is so easy to make and I hope you enjoy it.
Nutrition Facts : Calories 1706.5, Fat 32.7, SaturatedFat 13.8, Cholesterol 528.5, Sodium 1297.4, Carbohydrate 323.5, Fiber 5, Sugar 206.3, Protein 34.4
BLACK HOLE BAKED ALASKA
Space is dangerous, but also beautiful... and NOW, thanks to this next recipe, it can be delicious as well! So I'm going to get real with you, I got a little sneaky with this recipe... I've made about a gazillion homemade chocolate cakes in my life, but this time I just wasn't in the mood. So I opted for a store-bought fudge bundt cake! Since the recipe calls for freezing the cake, I think the store bought version actually tastes better ':/ Confessions aside, there was no cheating on the showstopper of a dessert. It's just a simple decorated disc of heavenly chocolate resting on top of this traditional Baked Alaska like a halo from space!
Provided by ChristineMcConnell
Categories Dessert
Time 2h42m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- For the Black-Hole Chocolate Disc:.
- In addition to the chocolate melts, you will need an airbrushing machine and edible colors, as well as parchment paper.
- Melt chocolate in two pots until completely liquid. Place a circle of parchment on a turn table and pour the darker shade first. Pour the remaining color on top in design of your choosing and use an offset, narrow spatula to create a galaxy design by making spiraled swiping motions from the inside out. Once done, allow to set in a cool room for one hour. Once the chocolate is set, remove from parchment sheet and rest on something with a hole in the center and using a hot blade, cut out a hole in the center. Smooth edges with your finger.
- Mix various galactic colors in an airbrush machine and paint your black hole. I made mine darkest on the outer edges and lightest near the center.
- For the Meringue:.
- In a stand mixer, beat egg whites, salt and cream of tartar until soft peaks form. Drizzle in sugar and vanilla and beat until stiff peaks form.
- Cut off the top of the fudge bundt cake and scoop a layer of your chosen ice cream on top of the ring making sure to leave the hole in the middle. Coat with meringue and torch. Once done chill in freezer until ready to serve. just before serving place the chocolate black hole topper onto the frozen dessert. Serve.
Nutrition Facts : Calories 29.6, Sodium 86.5, Carbohydrate 6.4, Sugar 6.4, Protein 0.9
SIMPLE BAKED ALASKA
Make and share this Simple Baked Alaska recipe from Food.com.
Provided by LikeItLoveIt
Categories Frozen Desserts
Time 25m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Lay ice cream bricks side by side; measure length and width.
- Trim cake 1 inch larger on all sides than ice cream measurements.
- Place cake on a piece of foil.
- Center ice cream on cake.
- Cover; freeze till firm.
- At serving time, beat together egg whites, vanilla, and cream of tartar to soft peaks. Gradually add in sugar beating after each tablespoon is added.
- Transfer cake with ice cream to a baking sheet.
- Spread with egg white mixture, sealing to edges of cake and baking sheet all around.
- Swirl to make peaks.
- Place oven rack in lowest position.
- Bake in a 500F degrees oven about 3 minutes or till golden.
- Slice; serve immediately.
BIRTHDAY BAKED ALASKA
Baked alaska is beautiful, elegant and dramatic. It's easy to make; it's convenient (it must be made ahead); it's got ice cream (enough said); it's got meringue - which is the same as saying it's got magic. It looks gorgeous whole and just as gorgeous sliced; it's creamy and icy cold inside, marshmallowy all around and warm on the edges. In other words, it's perfect. This one was made in the colors of the French flag to celebrate the 117th birthday of the French nun, Sister André. Reverse the colors for the Fourth of July - it's what the creator of this recipe, Zoë François, did originally - or use whatever flavors of ice cream you love; the loaf pan will hold 2 quarts.
Provided by Dorie Greenspan
Categories snack, cakes, dessert
Time 8h
Yield 12 servings
Number Of Ingredients 11
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.
MINTY BAKED ALASKA
I've made this dessert on a few special occasions for my husband and me. He just loves it. It's so simple, but it looks and tastes like you spent all day in the kitchen. Crushed peppermint candy adds a cool flavor and decorative touch. It never fails to impress. &mdash: Brenda Mast, Clearwater, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a heatproof bowl of a stand mixer, whisk egg whites, sugar and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 4-5 minutes. Remove from heat; add vanilla and salt. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form and meringue has slightly cooled, 7-9 minutes. Fold in peppermint candy. , Preheat broiler. Place sponge cakes on an ungreased foil-lined baking sheet and top each with 1/3 cup ice cream. Immediately spread meringue over ice cream and cake, sealing it to foil on sheet. Broil 8 in. from heat until lightly browned, 3-5 minutes. Serve immediately.
Nutrition Facts : Calories 326 calories, Fat 9g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 333mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 0 fiber), Protein 6g protein.
HEAVENLY BAKED ALASKA
Make and share this Heavenly Baked Alaska recipe from Food.com.
Provided by Chef mariajane
Categories Frozen Desserts
Time 2m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, beat egg whites and salt until soft peaks form. Gradually add sugar, 1 tablespoons at a time, and continue beating until stiff and glossy.
- Place cake slices on ungreased baking sheet,. Top each with ice cream and quickly cover with meringue, being sure to seal edges completely. Swirl meringue into peaks. Keep in freezer until ready to bake. Freeze for at least 1 hour. (To store for longer periods, up to 2 weeks, place unbaked Alaska in cake box and over wrap with plastic).
- Preheat oven to 475°F Bake 2-4 minutes or until meringue is delicately browned. Serve at once.
- Choose ice cream that contrasts in color and flavor with cake, i.e. vanilla ice cream on brownies; peppermint on chocolate cake; fruit sherbet on jelly roll.
Nutrition Facts : Calories 75.9, Sodium 85, Carbohydrate 16.8, Sugar 16.8, Protein 2.4
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