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.
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
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
This is an impressive dessert for any occasion. For Thanksgiving, I make the pumpkin version of this Baked Alaska recipe instead of pumpkin pie. -Linda Sanner, Portage, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 225 calories, Fat 6g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 112mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 0 fiber), Protein 5g protein.
BAKED ALASKA DESSERT
Steps:
- Gather the ingredients. Preheat the oven to 450 F.
- Cut the cake a little larger than the brick of ice cream, about 1/2 inch larger on each side. Place the cake on an oven-safe platter or tray. If the cake is a loaf size, cut the ice cream brick a little smaller.
- Warm the jam and brush it over the cake.
- Place the brick of ice cream on the sponge cake. Move the cake and ice cream to the freezer. Freeze for about 20 to 30 minutes, or until very firm.
- Beat egg whites until foamy. Gradually add the sugar to egg whites and beat until meringue forms stiff peaks.
- Spread the meringue over the ice cream and the cake, taking care to seal completely, so no ice cream or cake is exposed. It should be about 1/2 inch in thickness over the ice cream and cake.
- Bake for about 5 to 7 minutes, or until the meringue is light brown. Serve and enjoy!
Nutrition Facts : Calories 286 kcal, Carbohydrate 47 g, Cholesterol 40 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 143 mg, Sugar 41 g, Fat 9 g, ServingSize 8 servings, UnsaturatedFat 0 g
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
Baked Alaska is layers of cake, fresh cut strawberries and vanilla ice cream topped with a toasted vanilla meringue.
Provided by Sarah Alvord, Feeding Your Fam
Categories Dessert
Number Of Ingredients 7
Steps:
- Place dessert cups on a parchment lined pan/plate that will fit into your freezer.
- Fill the dessert cups with sliced strawberries and top with a scoop of vanilla ice cream. Place into the freezer while you prepare the meringue.
Nutrition Facts : Calories 339 kcal, Carbohydrate 76 g, Protein 7 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 227 mg, Fiber 1 g, Sugar 64 g, ServingSize 1 serving
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 DESSERT
Baked Alaska is a great, classic dessert with vanilla ice cream and easy to make as well thanks to this recipe.
Provided by Carol
Categories Desserts Frozen Dessert Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix the graham cracker crumbs, sugar, and butter, or margarine together. Set aside 3 tablespoons of the crumbs for the topping. Press the remaining crumbs into one 9 inch pie plate.
- Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool then chill in freezer. Fill the chilled crust with the firm vanilla ice cream. Place in freezer.
- Beat egg whites until frothy, add salt, almond extract and slowly add sugar, beating until stiff and glossy. Spread over ice cream, sealing edges. Sprinkle with remaining crumbs. Place under broiler 500 degrees F (260 degrees C) for 2 minutes. Serve at once.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 28 g, Cholesterol 29.5 mg, Fat 9.6 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.6 g, Sodium 181.2 mg, Sugar 22.7 g
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
BAKED ALASKA CUPS
This Baked Alaska Cups recipe uses brownies for the cake portion, strawberry ice cream, then classic meringue in individual serving cups - canning jars work very well for this! And it's easier than you think. You can make them ahead of time, then store the cups in the freezer until dessert time. Just pop them in a 500-degree oven for 2 minutes and your guests can enjoy their own retro-chic treat. The combination of frozen ice cream and brownie with hot meringue is sublime.
Provided by IceCream.com
Categories Dessert
Time 15m
Number Of Ingredients 7
Steps:
- PLACE six 8-ounce custard cups on baking sheet; set aside.
- SPRAY 11 x 7-inch baking pan with nonstick cooking spray; line pan with foil, allowing foil to hang over edges of pan. Spray foil with nonstick cooking spray.
- PREPARE brownie mix according to package directions; spread in prepared pan. Bake according to package directions. Cool completely in pan; lift brownie from pan using foil overhang. Cut into six rounds with a 3-inch diameter cookie or biscuit cutter.
- PLACE each brownie round in the bottom of the custard cups. Top with ½ cup of slightly softened ice cream and smooth to sides of cup. Place on baking sheet and freeze for at least 1 hour and up to 24 hours.
- BEAT egg whites in an electric mixer with whisk attachment on medium speed until foamy. Add the cream of tartar; continue to beat until soft peaks form. Slowly add sugar and vanilla extract; continue beating until glossy peaks form.
- REMOVE cups from freezer. Spoon the meringue evenly over the top of each cup (roughly 1/2-3/4 cup each), covering the top completely and swirling the meringue into a high dome.
- PREHEAT oven to 500° F.
- BAKE for 2 minutes or until meringue is browned. Serve immediately.
BAKED ALASKA
This Baked Alaska recipe is a classic dessert and a dinner party showstopper. See our step-by-step guide on how to make your own.
Categories Baked Alaska baked alaska recipe dinner party ideas kid-friendly recipes baked Alaska recipe
Time 34m
Yield 8-10 servings
Number Of Ingredients 7
Steps:
- Put the flan case on an ovenproof plate. Spoon the orange juice over the sponge and then spread with jam. Scoop the ice cream on top and put in the freezer for at least 30min.
- In a large bowl, whisk the whites until stiff, then beat in the cream of tartar and a pinch of salt. With a large spoon fold in the caster sugar, a tablespoon at a time, then whisk at high speed into a thick and shiny meringue. Spoon over the ice cream, making sure itʼs completely covered and the meringue seals the sponge case edge. Return to the freezer for at least 1hr or overnight.
- Bake at 230°C (450°F) mark 8 for 3-4min or until tinged golden brown. Serve immediately. If the Baked Alaska has been in the freezer overnight, bake and leave for 15min before serving.
Nutrition Facts : Calories 265 calories
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
Baked Alaska is a sweet, creamy dessert delight that always boosts your dopamine rush. You might think that it's a little difficult to prepare...
Provided by Petite Gourmets
Categories dessert
Time 3h
Yield 8
Number Of Ingredients 11
Steps:
- Sponge Cake
- First, preheat the oven to 350 °F. Coat a baking tray with parchment paper and grease it with some unsalted butter.
- Now in a mixing bowl, add all the dry ingredients like the all-purpose flour, half of the required powder sugar(¼ cup), pinch of salt, and 1/4 teaspoon baking powder. Then combine all the dry ingredients and set them aside.
- Then, take another bowl, beat 3 eggs in it, also add the remaining sugar (¼ cup), vanilla extract, melted unsalted butter, whole milk and whisk this liquid mixer for about 10 minutes.
- Add the dry ingredients to the liquid mixture and whisk the blend gently.
- After that, spread the cake batter into the baking tray and bake it for 25 to 30 minutes. You can also use a toothpick and put it in the center of the cake and notice whether the toothpick comes out clean or not, thus you can check the status of the cake.
- Let the cake cool for at least 10 minutes and slide a knife around the cake to separate it from the tray. Then, unmold the cake and put it on a wire rack or plate.
- Lastly, cut a piece of this sheet cake using a circle shape cutter of the same circumference as the bowl in which the ice cream will be kept for freezing.
- Ice Cream Layer
- Grease a metal or glass bowl with cooking oil spray and layer the container with plastic wrap. Don't forget to leave some extra inches of the wrapper.
- Then fill up the bowl with three types of ice cream. Add vanilla, chocolate and cherry ice cream (2 cups for each one).To achieve the contrast of flavor and color try to add an alternative scoop of the ice cream in the bowl(in this step you can use any type of ice cream of your choice).
- Use a spatula to smooth the top of the ice cream layer and pull up the plastic wrap to cover the top fully.
- Finally, freeze the ice cream for at least 2 hours to get a firm composition.
- Meringue
- Take a mixing bowl of a stand mixer set with the whisk appliance. Now clean the bowl with a little amount of white vinegar and place 6 large egg whites(1 cup) into that bowl.
- Then, put in a pinch of cream of tartar(¼ teaspoon) and start whipping the egg white at medium-high speed for nearly 2 minutes, or until the mixture gets a foamy texture.
- Start to increase the speed of whipping and add 1 cup of powdered sugar gradually. Also, add the vanilla essence to the mixture, at that point.
- Whip the meringue mixture until it becomes glossy and forms stuffy peaks, which will take around 3-4 minutes.
- Assemble
- Take out the ice cream from the freezer, remove the bowl, and unwrap the chunk of the ice cream.
- Put the flat side of the ice cream chank on the cake slice you cut before.
- After that, take the meringue in a piping bag and cover the ice-cream cake with a thick layer of it. You can use a spatula to make tall picks in the meringue layer.
- Use a kitchen torch to toast the meringue, until the pick is light brown. You can also put this dessert into the oven (preheated at 500°F)for 3 to 4 minutes or until the meringue begins to become brown.
- And, the mouth-watering Baked Alaska is ready to serve.
Nutrition Facts : Calories 310 calories
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
More about "baked alaska dessert food"
CLASSIC BAKED ALASKA - RICARDO
From ricardocuisine.com
5/5 (5)Category DessertsServings 10-12Total Time 1 hr
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Do not butter sides.
- Line a 2-litre (8-cup) metal bowl with an opening diameter of about 20-cm (8-inch) with plastic wrap.
- In a double boiler, whisk egg whites and sugar until sugar has dissolved and mixture is warm to the touch. Remove from the double boiler and beat until meringue forms stiff peaks and is at room temperature.
- Unmould frozen ice cream cake and invert onto a plate. Remove plastic wrap. Cover with meringue.
HOW TO MAKE A CLASSIC BAKED ALASKA | KITCHN
From thekitchn.com
Author Jesse SzewczykTotal Time 3 hrsCategory DessertCalories 679 per serving
BAKED ALASKA - WIKIPEDIA
From en.wikipedia.org
Course DessertAlternative names Glace au four, omelette norvégienne (Norwegian omelette), omelette surprise, omelette sibérienneMain ingredients Ice cream, sponge cake or …Variations Bombe Alaska, flame on the iceberg
BEAUTIFUL BAKED ALASKA DESSERTS - MARTHA STEWART
From marthastewart.com
Estimated Reading Time 1 min
BAKED ALASKA RECIPE - BBC FOOD
From bbc.co.uk
Cuisine AmericanCategory DessertsServings 8
BAKED ALASKA RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
Cuisine AmericanTotal Time 8 hrs 23 minsCategory DessertCalories 256 per serving
BEST BAKED ALASKA RECIPE - HOW TO MAKE BAKED ALASKA
From delish.com
5/5 (2)Category Dessert
- 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.
FIVE STEPS TO A PERFECT BAKED ALASKA DESSERT | WINE ...
From winecountrytable.com
Estimated Reading Time 2 mins
- Bake a sheet cake of your choice and freeze; any sponge cake will work. At Jordan, we use either our olive oil cake or financier; but a brownie or even a cookie will work with some simple trial and error.
- Mold the ice cream into ramekins for individual servings or layered in a plastic-lined mixing bowl for a large presentation to be sliced tableside. Freeze the ice cream again for a minimum of 2-3 hours or up to a few days if wrapped carefully in cling wrap.
- Cut the frozen cake to the size of the ramekin or bowl top and then invert the molded ice cream onto the cake. Return to the freezer to fuse the two layers together.
- The day prior to serving, pipe or spoon the Swiss meringue (see seriouseats.com for a thorough explanation) around the entire dessert and decorate as desired.
- All that is left is a quick browning in a 500-degree oven for 2-3 minutes. Garnish your Baked Alaska dessert with handmade marzipan bees and serve to your stunned guests.
BAKED ALASKA RECIPE | FOOD & WINE
From foodandwine.com
Category CakeTotal Time 5 hrs
- 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 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.
- 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.
- 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.
- 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.
BAKED ALASKA FLAMBé - SAVEUR
From saveur.com
Author Kat Craddock
- At least 1 day and up to 1 week before serving, assemble the ice cream dome: Transfer all of the ice cream to the refrigerator for 15 minutes to soften.
- Remove the nutty ice cream and scoop it into the prepared bowl; using a rubber spatula or small offset metal spatula, press the ice cream into the bottom of the bowl, smoothing the surface into an even, smooth layer.
- Meanwhile, make the cake layer base: Preheat an oven to 350°F. Grease a 9-inch cake pan with butter, and line it with a circle of parchment paper cut to fit the bottom of the pan.
- In a double boiler, combine the butter and remaining 8 ounces chocolate and cook, stirring occasionally, until just melted. Remove and set aside.
- In the bowl of a food processor, add the yolks, pistachio flour, and rice flour, and pulse to combine. With the motor running, slowly drizzle in the warm chocolate mixture.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the 6 egg whites on high speed until medium-stiff peaks begin to form, 2-3 minutes.
- Using a large rubber spatula and working in two batches, fold the meringue into the chocolate mixture, mixing well after each addition. Pour the batter into the prepared cake pan and bake until just set but still quite soft, 35-40 minutes.
- A few hours before you are ready to serve, remove the bowl of ice cream from the freezer and the cake from the refrigerator. Unwrap the cake and uncover the top of the ice cream.
- Make the meringue topping: In the bowl of a stand mixer fitted with the whisk attachment, add the 4 egg whites; beat on medium speed until the whites begin to turn foamy, 30-60 seconds.
- Immediately remove the Baked Alaska from the freezer. Using a rubber spatula, scoop the meringue evenly over the ice cream in decorative swoops and swirls.
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