Baked Alaska Recipes

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BAKED ALASKA



Baked Alaska image

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

1 quart vanilla ice cream, softened
2 eggs
3 tablespoons plus 5 teaspoon water, divided
1/2 teaspoon vanilla extract
1-1/4 cups sugar, divided
2/3 cup cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
5 egg whites
1/2 teaspoon cream of tartar
1 teaspoon rum extract
2 tablespoon sliced almonds, toasted

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



Baked Alaska image

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

6 tablespoons sugar
3 large egg yolks
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, melted and cooled
3 large egg whites, room temperature
Pinch of salt
1 1/2 pints pistachio ice cream, slightly softened
1 1/2 pints cherry ice cream or berry sorbet, slightly softened
Swiss Meringue
Vegetable oil cooking spray

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



Baked Alaska image

Provided by Alton Brown

Categories     dessert

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 8

1 1/2 quarts neapolitan ice cream, softened
9 by 5 by 1/2-inch piece chiffon cake
8 ounces sugar
4 ounces light corn syrup
2 ounces water
4 ounces pasteurized egg whites, room temperature
1/2 teaspoon vanilla extract
Pinch kosher salt

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.

BAKED ALASKA



Baked Alaska image

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

2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
½ teaspoon almond extract
8 egg whites
⅛ teaspoon cream of tartar
⅛ teaspoon salt
1 cup white sugar

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

BAKED ALASKA



Baked Alaska image

Provided by Food Network Kitchen

Categories     dessert

Time 6h29m

Yield 12 servings

Number Of Ingredients 9

Vegetable oil, for brushing
1 pint raspberry, passion fruit or other sorbet, softened
1 pint vanilla ice cream, softened
1 quart chocolate ice cream, softened
1 cup chocolate wafer crumbs (about 17 crushed wafers)
1 loaf pound cake
1 cup egg whites (about 6 large), at room temperature
Pinch of cream of tartar
1 cup sugar

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.

TRADITIONAL BAKED ALASKA



Traditional Baked Alaska image

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

Nonstick cooking spray
6 tablespoons sugar
3 large egg yolks
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, melted and cooled
3 large egg whites, room temperature
Pinch of salt
4 1/2 pints chocolate ice cream
3 pints vanilla ice cream
1 pint coffee ice cream
1/4 cup chocolate sprinkles
Swiss Meringue

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.

BIRTHDAY BAKED ALASKA



Birthday Baked Alaska image

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

1 cup/125 grams sliced fresh strawberries (cut 1/4-inch thick; not thicker)
1/4 cup/50 grams granulated sugar
2 teaspoons fresh lime or lemon juice
1 pint/480 milliliters premium or homemade blueberry ice cream
1 pint/480 milliliters premium or homemade vanilla ice cream
1 cup/120 grams shredded, sweetened coconut
1 quart/960 milliliters premium or homemade strawberry ice cream
Enough ladyfingers to cover the bottom of the cake (about 10 to 20, depending on their size)
1 cup/240 milliliters egg whites (from about 8 large eggs)
2 cups/400 grams granulated sugar
1/4 cup/60 milliliters kirsch (omit if using a torch)

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.

BROWNIE BAKED ALASKA



Brownie Baked Alaska image

Pistachio and strawberry ice cream top a fudgy brownie base that's frosted with meringue and torched to create this baked Alaska. This concept is said to have emerged when a British physicist known as Count Rumford was experimenting with egg whites during the Revolutionary period and found them to be poor conductors of heat. Make sure to bake the brownie base and layer the ice creams the night before prepping the meringue.

Provided by Smart Cookie

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 13h

Yield 16

Number Of Ingredients 17

1 serving cooking spray
1 ½ sticks unsalted butter, softened
1 (6 ounce) bag semisweet chocolate chips
1 (1 ounce) square unsweetened chocolate, chopped
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup white sugar
2 eggs
¾ tablespoon instant coffee granules
1 teaspoon vanilla extract
2 pints pistachio ice cream
2 pints strawberry ice cream
4 egg whites, at room temperature
¾ cup superfine sugar
1 pinch cream of tartar
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees (175 degrees C). Line the bottom of a 9-inch cake pan with parchment and spray the sides with cooking spray.
  • Melt butter, semisweet chocolate chips, and unsweetened chocolate in a medium mixing bowl set over a double boiler, stirring frequently. Remove from heat and let cool while working on the next step.
  • Combine flour, baking powder, and salt in a small mixing bowl.
  • Whisk sugar, eggs, instant coffee, and vanilla together in another bowl until well combined. Pour in the chocolate mixture and stir to combine. Add in the flour mixture and stir until fully incorporated. Pour batter into the cake pan.
  • Bake in the preheated oven until edges are set and a toothpick inserted into the middle comes out clean, about 35 minutes. Cool completely in the pan, at least 30 minutes.
  • In the meantime, transfer ice cream to the refrigerator to warm for 15 minutes. Line a 9-inch glass mixing bowl with plastic wrap, leaving a few inches of overhang on the sides.
  • Remove one of the pints of pistachio ice cream and press into the bottom of the prepared bowl using a small rubber spatula. Smooth into an even layer and freeze for 15 minutes. Repeat the process with both pints of strawberry ice cream, freezing for 15 minutes between each pint.
  • Fold the overhanging plastic wrap over the top layer of ice cream. Freeze until solid, 10 hours to overnight.
  • Turn brownie out, wrap in plastic wrap, and refrigerate overnight.
  • Gently whisk egg whites with superfine sugar and cream of tartar over top of a double boiler until eggs are warm to the touch the sugar has dissolved, about 5 minutes. Pour meringue into the bowl of a stand mixer fitted with a whisk attachment. Whip at a low speed until foamy. Increase speed and beat until stiff, glossy peaks form, 5 to 6 minutes. Stir in vanilla.
  • Unwrap chilled brownie and place on a serving tray or cake stand. Grab the plastic wrap overhang and lift the ice cream dome out of the bowl, dunking the bottom of the bowl in warm water to help it release. Place dome flat-side down on top of the brownie.
  • Quickly frost the dome with the meringue in a swirl pattern, covering the ice cream completely.
  • Toast the meringue using a brulee torch, or broil until browned. Serve immediately.

Nutrition Facts : Calories 437.7 calories, Carbohydrate 46 g, Cholesterol 100.5 mg, Fat 26.9 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 14.4 g, Sodium 198.8 mg, Sugar 27.3 g

BAKED ALASKA



Baked alaska image

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

115g salted butter, softened, plus extra for the tin
115g caster sugar
1 tsp vanilla bean paste
2 large eggs
115g self-raising flour
1 lemon, zested
1-2 tbsp milk
3 large egg whites
175g caster sugar
1 tsp white wine vinegar
700ml raspberry ripple, strawberry or vanilla ice cream
100g raspberry jam

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

SIMPLE BAKED ALASKA



Simple Baked Alaska image

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

2 pints ice cream (brick-style)
sponge cakes (1 inch-thick) or layer cake (1 inch-thick)
5 egg whites
1 teaspoon vanilla
1/2 teaspoon cream of tartar
2/3 cup sugar

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 SAINT PIERRE



Baked Alaska Saint Pierre image

This orange-scented cake-layered with vanilla ice cream and orange sorbet-is frozen, covered in meringue, toasted in a hot oven, and, finally, set on fire.

Categories     Dessert     Cake     Ice Cream     Liqueur     Egg     Bake     Summer     Jam or Jelly     Gourmet     Entertaining     New Year's Eve

Yield Makes 10 servings

Number Of Ingredients 21

For filling
1/3 cup sweet orange marmalade
1 qt superpremium vanilla ice cream, softened slightly
1 pint orange sorbet, softened slightly
For génoise
1/2 cup cake flour (not self-rising)
1/4 teaspoon salt
3 large eggs at room temperature for 30 minutes
1/2 cup sugar
2 teaspoons finely grated fresh orange zest
2 teaspoons Grand Marnier
3 tablespoons unsalted butter, melted and cooled
For meringue
7 large egg whites
1/4 teaspoon cream of tartar
1 1/4 cups sugar
1 teaspoon vanilla
1 eggshell half, cleaned
2 tablespoons Grand Marnier
Special Equipment
2 (8- by 2-inch) round cake pans; a 9- by 2-inch round cake pan; a round cake pan or plate at least 10 inches in diameter

Steps:

  • Make filling:
  • Beat marmalade into vanilla ice cream in a bowl with a wooden spoon until combined, then spread in an 8-inch cake pan. Spread sorbet in other 8-inch cake pan. Cover pans with plastic wrap and freeze until firm, at least 3 hours.
  • Make génoise:
  • Put oven rack in middle position and preheat oven to 350°F. Butter 9-inch cake pan and line bottom with a round of parchment or wax paper, then butter paper.
  • Sift flour and salt into a bowl.
  • Heat eggs and sugar in a large metal bowl set over a pot of simmering water, gently whisking constantly, until lukewarm and sugar is dissolved.
  • Remove bowl from pot and add zest and liqueur, then beat with an electric mixer at high speed until very thick, pale, and tripled in volume (about 7 minutes in a stand mixer or 10 minutes with a handheld). If using a tall narrow bowl, transfer to a large wide bowl (to facilitate folding). Resift flour and salt over eggs in 2 batches, folding gently but thoroughly after each batch. Fold butter into about 1 cup batter in a small bowl until just combined, then fold butter mixture into remaining batter gently but thoroughly until just combined. Spread in buttered pan, smoothing top.
  • Bake cake until a wooden pick or skewer inserted in center comes out clean, about 15 minutes. Cool in pan on a rack 5 minutes, then run a thin knife between cake and side of pan and invert rack over cake. Flip cake onto rack and cool completely. Peel off paper.
  • Cut cake horizontally in half with a long serrated knife to form 2 layers, then tightly wrap each layer in plastic wrap and freeze 30 minutes.
  • Put 1 cake layer on plate or inverted cake pan (at least 10 inches, but small enough to fit in your freezer). Dip pan containing vanilla ice cream mixture in a large bowl of hot water briefly to loosen, 5 to 7 seconds (have a kitchen towel ready to wipe off water), and unmold ice cream onto cake. Top vanilla ice cream layer with second cake layer, cut side up. Unmold sorbet layer onto cake in same manner and freeze ice cream cake until firm, about 1 hour.
  • Make meringue:
  • Beat egg whites and a pinch of salt in a large bowl with cleaned beaters at moderately high speed until foamy, then add cream of tartar and continue to beat until whites hold soft peaks. Add sugar a little at a time, beating, and continue beating until whites just hold stiff, glossy peaks. Beat in vanilla.
  • Put oven rack in lower third of oven and preheat oven to 450°F.
  • Transfer frozen cake (still on plate or inverted cake pan) to a baking sheet lined with parchment or wax paper and spread meringue over cake, making it at least 1 inch thick and mounding it on top. Make an indentation with a tablespoon in center of meringue deep enough to fit eggshell. Bake cake until edges are lightly browned, about 5 minutes. Carefully transfer cake to a serving plate using 2 metal spatulas and place eggshell in indentation. Pour liqueur into eggshell and carefully ignite with a kitchen match. Spoon flaming liqueur evenly over meringue (flaming liqueur will brown meringue a little more). Remove eggshell and serve baked Alaska immediately.

EASY BAKED ALASKA



Easy Baked Alaska image

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

1 box 18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
6 cups (1.5 quarts) strawberry ice cream, softened
6 egg whites, room temperature
3/4 cup sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla

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

More about "baked alaska recipes"

BEST BAKED ALASKA RECIPE - HOW TO MAKE BAKED ALASKA
best-baked-alaska-recipe-how-to-make-baked-alaska image
2019-11-08 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 …
From delish.com
5/5 (2)
Category Dessert
  • Preheat oven to 350º. Grease a 8” round cake pan with cooking spray and line with parchment.


I TRIED MAKING A BAKED ALASKA. HERE'S WHAT HAPPENED.
2019-05-10 Step 5: Assemble the Alaska. I let my ice cream dome freeze for several hours before I began assembling the dessert. It’s important that the ice cream is as solid as it can be. Once the ice cream is ready to go, place the brownie base on a 10-inch ovenproof serving plate. Unmold the ice cream onto the brownie.
From tasteofhome.com


CLASSIC BAKED ALASKA DESSERT RECIPE - THE SPRUCE EATS
2021-07-18 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.
From thespruceeats.com


BAKED ALASKA RECIPE | TASTING TABLE
2022-04-29 Cover the ice cream with the plastic wrap overhang and freeze until firm, at least 2 hours, preferably overnight. Meanwhile, make the cake: Preheat the oven to …
From tastingtable.com


BAKED ALASKA RECIPE - HOW TO MAKE EASY BAKED ALASKA STEP-BY-STEP
2019-05-30 How To Make Easy Baked Alaska Recipe. Line a 9″ cake pan with foil and press down to the shape of the pan. Spread softened ice cream in foil-lined pan. Press top with a piece of plastic wrap and freeze until very solid, 6 hours up to overnight. When the ice cream is solid line another 9″ cake pan with long pieces of plastic wrap so sides ...
From mamagourmand.com


BAKED ALASKA | RICARDO
Refreeze for 15 minutes. Fill with the raspberry sorbet. Cover and freeze for 2 hours. Preheat the oven’s broiler. Freeze an oven-safe serving platter. In a bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar while beating. Continue to beat for 2 to 3 minutes, until the meringue forms very firm peaks.
From ricardocuisine.com


CLASSIC BAKED ALASKA | RICARDO
Sift dry ingredients over egg mixture, folding gently with a spatula or whisk. Spread batter into the pan. Bake for 25 to 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for about 10 minutes. Slide a thin knife around cake to detach it from the pan. Unmould and let cool on a wire rack.
From ricardocuisine.com


BAKED ALASKA - LAVENDER AND LIME
2020-07-03 For the custard sponge. Preheat the oven to 180° Celsius. Place the egg whites into a stand mixer bowl and whisk until soft peaks form. Add the egg yolks one at a time, whisking for 2 minutes between each addition. Add the fructose 15mls at a time, whisking between each addition until the fructose dissolves.
From tandysinclair.com


MINI BAKED ALASKAS RECIPE | BON APPéTIT
2021-10-19 Step 1. Place a rack in middle of oven and preheat to 350°. Butter a rimmed 18x13" baking sheet or lightly coat with nonstick spray. Line with parchment paper; lightly butter or …
From bonappetit.com


BROWNIE BAKED ALASKA - SALLY'S BAKING ADDICTION
2018-06-01 If using the oven in step 10, preheat oven to 450°F (232°C) now. Remove ice cream/brownie from the freezer. Carefully remove from the bowl and peel off the plastic wrap. If using a kitchen torch, invert onto a heatproof serving plate or cake stand. If using the oven, invert onto a baking sheet lined with aluminum foil.
From sallysbakingaddiction.com


BAKED ALASKA RECIPES - SURPRISINGLY EASY TO MAKE AND DELICIOUS
Traditional Baked Alaska Recipe with Frosting. The Dispenser's Formulary or Soda Water Guide (1915) Frosted Baked Alaska. Place a thin sheet of sponge cake on a waxed paper, on a board, and then put on a brick of ice cream and frost it thickly over all the sides, topping off with a powdered sugar frosting. Set the board in a hot oven long enough to brown the frosting. …
From homemade-dessert-recipes.com


17 CREATIVE BAKED ALASKA RECIPES - BRIT + CO
2014-08-12 1. 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. (via Cake Boss) 2. S’mores Baked Alaska For Two: S’mores just got a whole lot better with the addition of chocolate ice cream.
From brit.co


BEST ANNA'S BAKED ALASKA RECIPES - FOOD NETWORK CANADA
2016-11-02 Directions. Step 1. Preheat the oven to 325 ºF (160 ºC). Line the bottom of a 12-x-17-inch baking pan (with a lip) with parchment paper. Step 2. Whip the eggs and sugar on high speed until they are almost white in colour, more than triple in volume and hold a ribbon when the beaters are lifted, about 5 minutes. Step 3.
From foodnetwork.ca


BEST BAKED ALASKA RECIPES | FOOD NETWORK CANADA
2009-10-26 Step 6. In a mixer or with an electric beater, whip egg whites and cream of tartar until foamy. Slowly add sugar and continue beating until whites hold a stiff peak. Step 7. Preheat oven to 350 F. Step 8. Cream together butter and 1 ¼ c …
From foodnetwork.ca


BAKED ALASKA RECIPE - BBC FOOD
Heat the mixture until just below boiling point. Remove the pan from the heat and set aside to cool for one hour to allow the vanilla flavour to infuse into the mixture. Remove the vanilla pod and ...
From bbc.co.uk


BAKED ALASKA RECIPE | EATINGWELL
Bring about 1 inch of water to a simmer in a large saucepan. Put 1/2 cup sugar, egg whites, water and cream of tartar in a metal bowl that will fit over the saucepan. Set the bowl over the simmering water and beat with an electric mixer at low speed, moving the beaters around the bowl constantly, until an instant-read thermometer registers 140 ...
From eatingwell.com


BAKED ALASKA RECIPE - DINNER, THEN DESSERT
2021-06-07 Put it back in the freezer for 4 hours until the dish is firm. Baking time: Preheat the oven to 500 degrees. Then bake for 3-5 minutes. The high temperature and quick bake time should toast the meringue without melting the middle. Take it from the oven and let it sit for 5 minutes before slicing and serving.
From dinnerthendessert.com


BAKED ALASKA RECIPE | HERBAL MAGIC BLOG
Instructions. Combine margarine, Corn Flakes, Cream of Wheat, yogurt and baking powder. Press into an 8" baking pan. Bake at 375° F until crisp and golden brown (about 20 minutes). Remove and let cool. Reduce heat in oven to 200°F. Spread frozen dairy dessert over crust and freeze pie.
From herbalmagic.ca


BAKED ALASKA RECIPE | FOOD & WINE
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 ...
From foodandwine.com


BAKED ALASKA - EASY DESSERT RECIPES
2021-06-07 Be sure to see the recipe card below for full ingredients & instructions! Scoop the ice cream into a prepared bowl. Smooth the top and freeze. Place slices of the pound cake on top and freeze til firm. Beat together the ingredients for the meringue to form stiff peaks. Cover the ice cream with the meringue.
From easydessertrecipes.com


BAKED ALASKA IS A FAMOUS TRADITIONAL FRENCH DESSERT
Sprinkle with icing sugar. Place in center of pre-heated oven 220°C/425°F until golden brown, about 4 - 5 minutes, or you can use a creme brulee torch to brown the meringue. Keep Baked Alaska in the freezer for 2 - 3 hours until it is time to serve. To make a big splash, drizzle 2 tablespoons of Grand Marnier over the meringue and light with ...
From lovefrenchfood.com


BAKED ALASKA RECIPE - NYT COOKING
Line a small metal 5- to 6-cup-capacity bowl with plastic wrap; set aside. In a small, clean and dry nonreactive saucepan, combine sugar, 1 tablespoon lemon juice and the water. Let liquid saturate the sugar before setting on heat. Cook over medium heat until the mixture reaches 250 degrees — hard-ball stage on a candy thermometer, about 10 ...
From cooking.nytimes.com


BAKED ALASKA RECIPE - PETITE GOURMETS
2021-08-20 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), …
From petitegourmets.com


EASY BAKED ALASKA RECIPE - FEEDING YOUR FAM
2021-04-22 To make the meringue for this Baked Alaska, follow these simple steps: Place 4 egg whites into the bowl of a stand mixer, or into a large mixing bowl if you are using a hand mixer. Add in 1/4 tsp cream of tartar. Whisk the eggs on medium speed until the eggs are foamy, as pictured above. Start adding the sugar to the egg whites, 1 teaspoon at a ...
From feedingyourfam.com


BAKED ALASKA - A 1960S FLASHBACK | LANA’S COOKING
2020-03-02 Add the sugar near the end of the beating time. Remove the prepared cake and ice cream layers from the freezer and cover each with meringue, making sure to seal the meringue all the way down to the parchment. Bake in a hot oven for 6 …
From lanascooking.com


HEAVENLY BAKED ALASKA RECIPE | GET CRACKING
Preheat oven to 475°F (245°C). Beat egg whites and salt in small bowl with electric mixer until soft peaks form. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until sugar is dissolved and stiff, glossy peaks form. Place cake slices on ungreased baking sheet. Top each with ice cream, then quickly spread meringue completely around cake and ...
From eggs.ca


BAKED ALASKA - ALTON BROWN
Procedure. 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 cake on top of the ice cream, press down lightly, and place the pan in the freezer for 1 hour. After 1 hour, combine the sugar, corn syrup, and water in a 2-quart saucepan and place over high heat.
From altonbrown.com


EASY BAKED ALASKA - SPEND WITH PENNIES
Remove plastic wrap and invert the cake onto a baking sheet. Cover with meringue. Place uncovered in the freezer for at least 1 hour or up to 24 hours. Preheat oven to 500°F. Bake the dessert about 3-5 minutes or until meringue is golden. Allow to cool/rest 5 minutes before slicing.
From spendwithpennies.com


WHAT IS BAKED ALASKA AND HOW DO YOU MAKE IT? | MYRECIPES
2020-08-12 Baked Alaska is a dessert consisting of cake, ice cream, and meringue. The seemingly logic defying dessert works because the air bubbles in “the meringue insulates the ice cream from the heat,” Libby O'Connell, author of The American Plate, told NPR in 2016. Traditional methods of making Baked Alaska involve placing the dessert in an ...
From myrecipes.com


BAKED ALASKA - PREPPY KITCHEN
2016-07-28 1. Lightly coat an 8- to 9-inch-wide bowl with oil. Line with plastic wrap, leaving several inches of overhang around the edges. 2. Place alternating scoops of the various ice cream flavors in the lined bowl, reserving half of the 1.5-quart flavor. 3.
From preppykitchen.com


BAKED ALASKA RECIPE - BAKER STREET SOCIETY
2021-06-29 Preheat the oven to 350 degrees. Line an 8 inch round metal pan with a foil that overhands the edges. Press the foil into the corners, smooth it out on the bottom and sides, and then spray with nonstick spray. Combine the butter and chocolate in a bowl and microwave for 30 second intervals until melted.
From bakerstreetsociety.com


MARY BERRY'S BAKED ALASKA | DESSERT RECIPES | GOODTO
2019-09-20 Put the egg yolks into a bowl with the sugar and whisk with an electric mixer until thick and creamy. Gradually add about ¼ of the cream and milk mixture to the beaten yolks to slacker it down. Reheat the rest of the cream and milk until it boils, take off the heat and add to the yolk mixture and whisk once more.
From goodto.com


AMAZING BAKED ALASKA RECIPE - YOUTUBE
My Easy Baked alaska is a make in advance dessert that will steal the show and wow your guests! With layers of ice cream topped off with toasted meringue, th...
From youtube.com


HOW TO MAKE A CLASSIC BAKED ALASKA | KITCHN
2021-06-21 Freeze the ice cream center: Coat a 3-quart glass or metal mixing bowl with cooking spray.Line the bowl with plastic wrap, leaving a 6-inch overhang around the edges. Fill the bowl with alternating scoops from 3 pints ice cream to create a mix of colors.
From thekitchn.com


BAKED ALASKA | BAKING MAD
Lay one piece of the sponge, jam-side up, over the meringue then unmould the ice-cream, trim and lay on top. Now place the second piece of sponge, jam-side down, over the ice-cream. Use the remaining meringue to cover the top of the alaska so that it completely seals the cake, like an igloo! Place the alaska in the freezer until solid.
From bakingmad.com


BAKED ALASKA RECIPES - BBC FOOD
Equipment and preparation: you will need a 1 litre/1¾ pint pudding basin (20cm/8in in diameter), a 20cm/8in round cake tin and a flat baking tray. Desserts.
From bbc.co.uk


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