Pumpkin Baked Alaska Food

BAKED ALASKA

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.

PUMPKIN BAKED ALASKA

Steps:

• 1. In a bowl, combine the ice cream and pumpkin pie spice. (or just use pumpkin ice cream).Transfer to a- 1 1/2 quart bowl lined with the new quick release foil; freeze until set. Line a 9-inch round cake pan with release foil; release side up , and set aside. Place a clean towel over a wire rack; dust towel with powdered sugar; set aside.
• 2. Beat eggs in a bowl with 1/2 c. sugar, 3 T. water and vanilla until thick and lemon-colored. Combine flour, baking powder and salt, fold into egg mixture. Pour into prepared pan. Bake at 375^ for 12-14 minutes or until cake springs back when lightly touched. Immediately run a knife around the edge of the pan; invert onto prepared towel. Gently peel off foil if necessary; cool completely.
• 3. Place cake on oven proof platter. Unmold ice cream onto cake; remove foil. Return to freezer.
• 4. In a heavy saucepan, or double boiler, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160^, about 10 minutes. Remove from heat. Add vanilla; beat until stiff peaks form, about 4 minutes. Spread meringue over frozen ice cream cake, sealing meringue to the platter, sprinkle with almonds.
• 5. Freeze until ready to serve, up to 24 hours. (so you can make ahead). Just before serving, broil on lowest rack position for 3-5 minutes or until meringue is lightly browned. Serve immediately.
• 6. Note: You can use 2/3 c. sifted all purpose flour, less 1 T. instead of the cake flour, if necessary.

PUMPKIN CARAMEL BAKED ALASKA

Steps:

• For the base: Bake each box of spice cake according to the package instructions in parchment-lined half-sheet pans, jelly roll pans or rimmed cookie sheets. Let cool.
• Line 2 deep 6- to 8-inch freezer-safe bowls with plastic wrap. Using a 4-inch round cookie cuter, cut out 2 circles of cake and place 1 in the bottom of each bowl. Layer about half a pint of softened pumpkin ice cream on top of each layer of cake. Using a 5-inch round cookie cutter, cut out 2 more circles of cake and place them on top of the pumpkin ice cream. Layer about half a pint of softened salted caramel ice cream on top of each layer of cake. Using a 7-inch cookie cutter cut out 2 more circles and layer them on top of the salted caramel ice cream. On one of the bowls layer the remaining pumpkin ice cream on top of the top layer of cake. (The second bowl should have its top layer as cake and not ice cream.) Freeze both bowls until completely solid, 4 hours up to overnight.
• Unmold the cake and ice cream layers from the bowls and press the flat-edges together to make a ball.
• For the crumb coating: Using 1 container of store bought vanilla frosting (or homemade vanilla buttercream) frost the entire outside of the ball until fully covered. If necessary pop the cake into the freezer if the ice cream starts to melt while frosting.
• Place the remaining cake scraps into a food processor and pulse until coarsely ground. Coat the entire exterior with the crumbs and place back into the freezer until frozen solid, about 2 hours.
• For the meringue: In the bowl of a stand mixer fitted with the whisk attachment, whisk together the confectioners' sugar and egg whites until combined. Place the bowl over a pot of simmering water and heat, whisking occasionally, until the mixture is very hot. Carefully transfer the contents of the bowl to the mixer and whisk on medium-high speed until fluffy and slightly cooled, about 4 minutes. Add the cinnamon, salt and food coloring to make pumpkin-orange and whisk on medium to combine.
• For the decorations: Roll gum paste out and cut into the eyes, mouth, stem and vines and decorate the pumpkin, if using.
• Remove the ice cream and cake ball from the freezer. Unmold the cake from the the bowls and remove the plastic wrap. Place the ball on a serving plate. Spread the meringue over the ball or transfer the meringue to a pastry bag and pipe it over the ball.
• Make a comb to make the pumpkin grooves: Cut the outer hard ring of a plastic deli container lid off. Cut out the shape of "3" on one side of the lid (discard the cut out piece). In one motion, us the shaped lid to comb the meringue from the bottom to the top of the cake. Clean the excess meringue off of the comb and repeat until the pumpkin is fully grooved. (If desired, use a kitchen torch to slightly brown the meringue in the grooves to add dimension).
• Decorate the pumpkin with with the gum paste eyes, mouth, stem, vines and leaves.
• Return the pumpkin to the freezer until ready to serve.
• To serve: Gently heat the whiskey in a small saucepan over a low flame or in the microwave in a heat-proof gravy boat or glass measuring cup until hot and almost boiling. Ignite the hot whisky with a grill starter or lighter and pour over the pumpkin. Cut into slices and serve.

BAKED ALASKA

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:

• 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.