BAKED ALASKA
This old-fashioned dessert, which originated at New York City's Delmonico's restaurant to commemorate the purchase of Alaska in 1867, has become popular again, and why not? An ice-cream cake covered with an igloo of meringue emerging from an oven is a real showstopper.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper, and spray with cooking spray.
- Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.
- In a medium bowl, combine egg whites and pinch of salt in bowl of electric mixer; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.
- Carefully pour batter out into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven, and let cool on a wire rack.
- Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic. Pack base of bowl with pistachio ice cream; layer cherry ice cream over pistachio, then finish with another layer of pistachio ice cream (or layer ice creams and sorbets as you desire). Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours in advance.
- Place cake on a parchment-lined baking sheet. Remove ice cream from the freezer, and invert bowl over cake. Keep the ice cream covered with plastic wrap, and return ice-cream cake to the freezer.
- Preheat oven to 500 degrees. Fill a pastry bag, fitted with an Ateco #5 star tip, with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
- Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve immediately.
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
QUICK BAKED ALASKA
Using cookies this is a fun dessert for kids to make on a no-school day. Recipe source: Bon Appetit (November 1986)
Provided by ellie_
Categories Frozen Desserts
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place cookies on cookie sheet and then top each cookie with a large scoop of ice cream. Freeze at least 30 minutes.
- Beat egg whites until foamy. Gradually add sugar, beating until stiff and egg whites are shiny.
- Spoon meringue into a pastry bag fitted with a large tip.
- Pipe meringue over cookies and ice cream, making sure cookie and ice cream is completely covered. Run a spatula around edges to make sure it is sealed. Freeze for at least 15 minutes.
- Preheat oven to 400°F.
- Bake for 5 minutes or until golden.
- Serve immediately.
Nutrition Facts : Calories 256.5, Fat 7.3, SaturatedFat 4.5, Cholesterol 22.4, Sodium 104.9, Carbohydrate 43.9, Fiber 0.8, Sugar 42, Protein 6.1
BAKED ALASKA
Steps:
- Line a 9 by 5-inch loaf pan with plastic wrap.
- Place the softened ice cream into the loaf pan and spread evenly.
- Place the piece of cake on top of the ice cream, press down lightly, and place the pan in the freezer for 1 hour.
- After an hour, combine the sugar, corn syrup, and water in a 2-quart saucepan and place over high heat. Stir just until the sugar dissolves, about 5 minutes. Clip on a candy thermometer and bring the mixture to 240 degrees F.
- While the syrup is cooking, place the egg whites, salt, and vanilla into the bowl of a stand mixer and, using the whisk attachment, whisk the eggs on high speed until they reach medium peaks, 4 to 5 minutes.
- When the sugar syrup reaches 240 degrees F, remove from the heat and, with the stand mixer on low speed, slowly and carefully pour the syrup in a thin steady stream into the egg white mixture, being careful not to come in contact with the whisk. Once all the syrup has been added, increase the mixer speed to high and whisk until stiff peaks are formed and the mixture has cooled, 8 to 10 minutes.
- Remove the loaf pan from the freezer, turn upside down onto a heatproof serving platter, and remove the plastic wrap. Completely cover the ice cream cake combo with a 1-inch layer of meringue all around, sealing the meringue to the pan around the bottom edge.
- Use a propane torch to brown the meringue all over. Serve immediately. May be frozen once the meringue has browned.
MINI BAKED ALASKA
Steps:
- Prepare the brownie according to the package directions. Allow to cool completely; do not cut the brownie into pieces. Place the cooled slab of brownie on a flat surface. Using a 2-inch round cookie cutter, cut out 18 brownie circles; reserve the brownie trimmings for another use. Transfer the brownie circles to a serving platter.
- Put the marshmallow creme into a piping bag or a resealable plastic bag with one corner snipped.
- Working quickly, scoop vanilla ice cream onto each brownie circle. Quickly pipe marshmallow creme in a swirl shape around the brownie and ice cream so that they are completely covered. Use a kitchen torch to carefully heat the marshmallow domes until just browned. Serve immediately or store in the freezer in an airtight container for up to 1 week.
NOT BAKED ALASKA
Try an updated, simplified version of the classic with our Not Baked Alaska! Get the same cool and creamy flavor combo you love in our Not Baked Alaska.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 10 servings.
Number Of Ingredients 4
Steps:
- Cut cake horizontally into 3 even layers. Place bottom cake layer on serving plate; spread with 1 cup of the ice cream. Repeat layers of cake and ice cream. Cover with top cake layer.
- Frost sides and top of cake with whipped topping; sprinkle with coconut.
- Serve immediately. Or, store in freezer until ready to serve.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.8507 g, Sugar 0 g, Protein 3 g
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.
BAKED ALASKA
Make this retro dessert for a festive get-together. With ice cream, fluffy meringue and sponge cake, it's a showstopper - and it's easier to make than it looks
Provided by Esther Clark
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm cake tin. Beat together the butter and sugar using a hand whisk or freestanding mixer, for 5 mins until pale and fluffy. Beat in the vanilla and eggs, then fold through the flour, lemon zest and milk. Spoon the mixture into the tin, smooth over and bake for 18-20 mins until golden and firm to the touch. Leave to cool completely before starting the meringue.
- Whisk the egg whites to stiff peaks in a clean bowl, then add the sugar 1 tbsp at a time while whisking continuously, until you have a thick, glossy mixture that holds its shape when the beaters are lifted away from the bowl. Quickly beat in the vinegar.
- Remove the ice cream from the freezer 10 mins before you assemble to soften slightly. Place the sponge on a serving plate. Spread the jam over the top of the sponge in an even layer. Scoop balls of the ice cream into a mound in the middle of the sponge, leaving a 1-2cm gap of sponge around the edge. Gently smooth the side and top of the ice cream with a palette knife. Spoon and swirl the meringue around the outside of the ice cream and cake base with a large spoon. Use a blow torch to evenly brown the outside of the meringue, if you have one. Cut into wedges to serve.
Nutrition Facts : Calories 344 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.44 milligram of sodium
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
TRADITIONAL BAKED ALASKA
Moist cake is topped with three layers of ice cream and fluffy meringue in this old-fashioned dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line a 9-inch round cake pan with parchment paper, and spray with cooking spray.
- Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.
- Combine egg white and a pinch of salt in bowl of electric mixer fitted with the whisk attachment; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.
- Carefully pour batter into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven and let cool on a wire rack.
- Spray a 12-cup bowl with a 9-inch diameter with cooking spray; line with plastic wrap. Pack base of bowl and up the sides with chocolate ice cream; cover with plastic and press with your hands to make an even, smooth layer. Transfer to freezer and freeze until firm, about 2 hours.
- Remove plastic wrap and form a layer of vanilla ice cream on top of the chocolate; cover with plastic wrap and press with your hands to make an even, smooth layer. Transfer to freezer and freeze until firm, about 2 hours.
- Remove plastic wrap and form a layer of coffee ice cream on top of vanilla, leaving a small well in the center of the coffee layer; add sprinkles to well and cover with plastic wrap. Transfer to freezer and freeze until firm, at least 2 hours and up to overnight.
- Place cake on a parchment-paper-lined baking sheet. Remove ice cream from freezer and remove plastic wrap; invert bowl over cake. Keep ice cream covered with plastic wrap, and return ice cream cake to freezer.
- Preheat oven to 500 degrees (if not using a kitchen torch). Fill a pastry bag, fitted with a large star tip (such as Ateco No. 827), with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
- Using a kitchen torch, heat meringue until it just starts to brown. Alternatively, place in oven and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, transfer to a serving platter, and serve immediately.
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- Spray a 3-quart bowl with cooking spray and line with plastic wrap. Add chocolate ice cream in a layer, then strawberry and vanilla ice creams. Cover loosely with plastic wrap and freeze until completely firm, at least 4 hours.
- Preheat oven to 350º. Grease a 8” round cake pan with cooking spray and line with parchment. Prepare brownie batter according to package instructions and bake until a toothpick inserted in the center comes out clean, 25 to 27 minutes.
- Let brownies cool completely, then remove ice cream bowl from freezer and place brownie on top. Cover with plastic wrap and return to freezer for one hour or until ready to serve.
- Make meringue: Using a hand mixer, beat egg whites and cream of tartar on medium-high speed, 2 minutes. Increase speed to high and add sugar in a slow steady stream.
- Unmold ice cream dome and cover completely with meringue, using the back of a spoon to make swirly peaks.
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