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.
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
OLD-FASHIONED VANILLA ICE CREAM
Whether the stuff's jazzing up pie, dripping with fudge, or simply solo, we all scream for this old-fashioned vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 quarts
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together all ingredients. Transfer to an ice-cream maker, and freeze following manufacturer's instructions. Store in an airtight container.
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
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17 CREATIVE BAKED ALASKA RECIPES - BRIT + CO
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Author Natasha ReddyPublished Jul 28, 2019Estimated Reading Time 4 mins
- Strawberry Shortcake Baked Alaska: Strawberry shortcake is a perfect summertime treat. Top off some pound cake with frozen strawberry sorbet for these delicious mini desserts.
- S’mores Baked Alaska For Two: S’mores just got a whole lot better with the addition of chocolate ice cream. Make these individual pies for your next romantic dinner at home.
- Baked Ice Cream Sticky Toffee Cupcakes: An all-American dessert gets some British flair by incorporating sticky toffee pudding into a baked Alaska. (via Veggie Food Writer)
- Baked Alaska: While we love the unique flavors (and mini sizes) of some of these treats, there’s nothing wrong with sticking with the classic. If it ain’t broke, don’t fix it, right?
- Chocolate and Passion Fruit Baked Alaska: A simple version (well, as simple as baked Alaska can be) gets an exotic twist with a passion fruit coulis.
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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.
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- 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.
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