FLAMBE SHOWSTOPPER BAKED ALASKA
The History of Baked Alaska Thanks to Charles Ranhofer, chef at the famous Delmonico's restaurant in New York, for creating this spectacular cake to celebrate the United States purchase of Alaska from the Russians. Ranhofer is said to have invented it to commemorate Seward's purchase of Alaska in 1867. It was, at first, called Alaska-Florida Cake, but was soon changed to Baked Alaska. It is was supposedly later popularized worldwide by Jean Giroix, chef in 1895 at the Hotel de Paris in Monte Carlo. Please don't hesitate to refreeze if the ice cream starts to soften. The key to success for this recipe is to keep the ice cream as cold as possible and turn up the oven as high as it will go. Worried about Salmonella: Egg safety I've never had any trouble when making this because I took the precautions. Always purchase your eggs from a reputable source, a place you can trust with your life. PLEASE! Don't use eggs after the expiration date on the carton. But salmonella could sneak into some eggs, so just be cautious about serving young kids or the elderly or to people who have health problems. Do read through directions before making.
Provided by Rita1652
Categories Frozen Desserts
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sponge cake:.
- In a small saucepan, warm the milk and 2 teaspoons butter together over medium-low heat. In an electric mixer beat the eggs and 1 cup of the sugar on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes. With the mixer on low, beat in the warm milk mixture.
- Sift the flour, baking powder, and salt into a medium-size mixing bowl. Fold the flour mixture into the egg mixture and blend thoroughly until smooth. Add the vanilla and mix gently.
- Grease a 17 X 12-inch baking pan or jelly-roll pan very generously with butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large wire rack or a large sheet of parchment paper. Let cool completely.
- Place the inverted 5-cup-capacity metal bowl in one corner of the sponge cake trace and cut out the circle and place aside.
- Spray the metal bowl with cooking spray; line with plastic. Layer the bottom and side of the bowl with sponge cake. You may drizzle with optional liquor and or jam of choice.
- Fill 1/3 to 1/2 way up with the ice cream. Layer optional berries if using. If any sponge cake is leftover place sponge layer then fill with remaining ice cream.
- (If there is any cake or ice cream leftover it`s for the chef or little people (children)that helped.).
- Top with the circle of cake that was set aside and cover surface with plastic wrap, press to remove air bubbles and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours.
- Meringue:.
- Beat the egg whites with an electric mixer until soft peaks form. Add the sugar and beat until the meringue is stiff and glossy.
- Remove the cake from the freezer and place serving dish removing plastic. With a rubber spatula, carefully spread the meringue evenly over the tops and sides of the cake. Making peaks in the meringue. With a small blow torch, brown the meringue.
- Optional:.
- To brown it in the oven, preheat the oven to 400ºF. Put the baked Alaska in the hot oven until the meringue is tinged golden brown, 2 to 4 minutes. Or use a hand torch to brown all meringue.
- Optional baking:.
- Preheat oven to 500° or higher if you have a higher setting.
- Place frozen dome on parchment paper covered frozen cookie sheet pan (dome up/wide flat side down). Spread meringue over cake. 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.
- Flambe Option:.
- To flambe successfully, choose a high alcohol content liquor-- 80 proof or higher. Before browning the dessert, embed it like a small cup in the meringue. Just before serving, place 1/4 cup liquor and a ladle in a small saucepan. Heat the ladle and the liquor just until the liquor begins to bubble (do not allow the liquor to boil off, or it will not stay lit when you need it to). Immediately ask someone to turn out the lights. Ladle part of the liquor into the eggshell and ignite it with a match. As the liquor burns, fill the warmed ladle half full with more of the warmed liquor and drizzle it slowly into the eggshell, raising the ladle as high as you safely can. The flame will go out by itself when the alcohol burns off. Walla! Here comes the Ooohhhh`s and AAAhhhh`s!
Nutrition Facts : Calories 562.3, Fat 22.1, SaturatedFat 12.1, Cholesterol 277.9, Sodium 297.6, Carbohydrate 78, Fiber 1.4, Sugar 62.2, Protein 15
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
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.
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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.
- 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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