Blackoutbakedalaska Recipes

BAKED ALASKA

Steps:

• Line a loaf pan with plastic wrap. Spread 1 pint softened vanilla ice cream in the pan; freeze until hard, 1 hour. Spread with 1 pint softened orange sherbet; freeze 1 more hour. Top with a layer of pound cake slices; freeze at least 1 more hour. Beat 4 egg whites and 1/2 teaspoon lemon juice with a mixer until frothy, then beat in 1/3 cup sugar until stiff. Invert the ice cream loaf onto a baking sheet, remove the plastic wrap and cover completely with the meringue. Bake at 500 degrees F until browned in spots, 3 minutes.

BAKED ALASKA

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.

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.

BAKED ALASKA RECIPE BY TASTY

Steps:

• Wrap a 10-inch (25 cm) freezer-safe bowl in plastic wrap. Scoop the vanilla ice cream into the bowl, and using a spatula smooth the ice cream to form an even layer. Freeze for 1 hour, or until frozen.
• Remove the bowl from the freezer, and scoop the strawberry ice cream onto the frozen vanilla layer. Using a spatula, smooth the strawberry ice cream to form an even layer. Freeze for 1 hour, or until frozen. After the strawberry layer is frozen, repeat with chocolate ice cream.
• Preheat the oven to 350˚F (180˚C).
• In a bowl, add the eggs and sugar and whisk until well combined. Add 1 egg and mix until combined. Repeat with remaining eggs, mixing after each egg is added.
• Alternate adding a little bit of flour and milk, whisking after each addition until combined. Repeat until the flour and milk have been used up. The batter should be smooth and creamy.
• Add the baking powder, salt, and vanilla extract and whisk until well combined.
• Pour the batter into a greased and floured 10-inch cake tin and bake for 50 minutes to 1 hour, until the top is golden brown and a toothpick comes out clean.
• Let the cake cool completely. Once cool, invert the cake onto a plate and set aside.
• Bring a pan of water to a simmer over medium heat.
• Place a heatproof bowl over the simmering water, and add the egg whites, sugar, and cream of tartar. Whisk constantly until the sugar has dissolved and the egg white mixture is warm, about 3 minutes.
• Remove the bowl from the pan. Using a hand mixer, beat the egg white mixture until stiff, glossy peaks form, about 10 minutes. Add the vanilla extract and mix until just combined.
• Remove the bowl of ice cream from the freezer and gently invert it onto the cake, creating a dome shape. Remove the plastic wrap from the ice cream.
• Working quickly, use a spatula to spread a layer of meringue over the entire cake and ice cream dome so that it's fully coated.
• Using a kitchen torch, brown the peaks of meringue.
• Serve immediately.
• Enjoy!

BLACK-AND-WHITE BAKED ALASKA

Steps:

• Make almond meringue disks:
• Preheat oven to 250°F. Line 2 large baking sheets with parchment paper. Using 3 1/4-inch-diameter can as template, outline 8 circles on each sheet of parchment. Turn parchment over on baking sheet (circles should show through).
• Using electic mixer, beat whites in medium bowl until soft peaks form. Scrape seeds from vanilla bean. Gradually add sugar, beating until meringue is stiff and glossy, about 5 minutes. Fold in ground almonds. Spread 1 rounded tablespoon of meringue in each circle on parchment, forming disks about 1/4 inch thick.
• Bake meringue disks 1 hour. Reverse position of sheets and bake until meringues are pale golden and almost firm to touch, about 45 minutes longer. Cool meringues on baking sheets. Carefully peel meringues off parchment.
• Arrange 8 meringues on clean baking sheet; top each with second meringue. Top each stack with scoop of sorbet (don't press; disks are fragile). Cover with foil; freeze while making vanilla meringue or up to 2 days.
• Make vanilla meringue
• Using electric mixer, beat whites in large bowl until soft peaks form. Scrape in seeds from vanilla bean. Gradually add sugar, beating until meringue is stiff and glossy, about 5 minutes. Transfer 1/3 meringue to pastry bag fitted with medium star tip.
• Place 1 dessert on work surface (keep remaining desserts in freezer). Pipe meringue over sorbet. covering completely. Return to freezer. Repeat with remaining desserts, adding more meringue to pastry bag as needed. Freeze until meringue is firm, at least 2 hours and up to 2 days.
• Preheat oven to 500°F. for 30 minutes. Spray large baking sheet with non-stick spary. Transfer desserts to prepared sheet. Bake until meringue is just tinged with brown, no longer than 2 minutes.

BLACKOUT BAKED ALASKA

Steps:

• Preheat the oven to 350°. Coat a 9-by-13-inch baking pan with cooking spray; line with parchment paper. In a bowl, combine the boiling water and espresso. Whisk in 1/4 cup cold water, then the oil, whole egg and vanilla.
• In a large bowl, whisk together 1/2 cup granulated sugar, the flour, brown sugar, cocoa powder, baking powder, baking soda and salt. Whisk the egg mixture into the flour mixture until just combined. Spread the batter evenly in the prepared pan. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Let cool completely on a rack, then invert onto a baking sheet. Discard the parchment paper. Line the pan with another piece of parchment paper.
• Using a 2 1/2-inch cutter, cut the cake into 8 rounds and transfer to the prepared baking pan; freeze for 30 minutes. Using a 2-inch-wide ice cream scoop, top each cake with a scoop of sorbet; cover the pan with plastic wrap and freeze for at least 3 hours or overnight.
• In a small saucepan, combine the remaining 1 cup granulated sugar with 1/4 cup water and cook, stirring, over medium heat until the sugar is dissolved. Boil until slightly reduced, about 3 minutes.
• Using an electric mixer, beat the egg whites at medium speed until soft peaks form, 1 to 2 minutes. With the mixer on low, drizzle in the sugar syrup, then beat on high speed until the egg whites are stiff and glossy, about 8 minutes. Pipe or spread the meringue over each cake to cover. Freeze for up to 1 hour.
• Preheat the broiler. Broil the meringue-covered cakes until lightly browned, about 2 minutes.