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.
BAKED ALASKA
Provided by Food Network Kitchen
Categories dessert
Time 6h29m
Yield 12 servings
Number Of Ingredients 9
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
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
RON'S BAKED SALMON
My husband came up with this one night and we were amazed at how wonderful the salmon tasted. It was extremely juicy, flavorful and moist. This recipe was quick and easy and would be great for a dinner party. I served it with steamed carrots with brown sugar, butter and pecans and a nice green salad. Yum!!!
Provided by Crazycook in PA
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place salmon in a rectangular glass baking dish.
- Add remaining ingredients.
- Cover with plastic wrap and marinate in refrigerator for several hours.
- Remove dish from refrigerator and cover with foil and let sit out until oven has reached the temperature of 375 degrees.
- Bake approximately 20 minutes.
Nutrition Facts : Calories 243.5, Fat 16.4, SaturatedFat 2.3, Cholesterol 41.3, Sodium 65.5, Carbohydrate 7, Fiber 1.9, Sugar 1.4, Protein 16.6
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.
LINDA'S FANTABULOUSLY EASY BAKED ALASKA
Individual portions are easy, fast, and make-ahead so all you have to do is bake them off! The secret to a good baked Alaska is keeping everything frozen. You can use any cake you like such as pound cake and any ice cream you like but the following is my favorite!
Provided by Secret Agent
Categories Frozen Desserts
Time 30m
Yield 4 Alaska's, 4 serving(s)
Number Of Ingredients 8
Steps:
- Put a parchment lined baking sheet in your freezer.
- Divide ice cream evenly on dessert cups so you have a big mound and put them on the baking sheet, freezing hard.
- Meanwhile, with your balloon attachment, beat egg whites until a little foamy and add the extract and cream of tartar. Continue beating until soft peaks form.
- Slowly add the superfine sugar and one packet of Splenda ( sorry, the recipe wizard would not let me add one packet of Splenda to the ingredient list -- if you don't have Splenda don't add any other artificial sweetener, just omit from the recipe).
- After adding the last of the sugar increase the speed of the mixer to full blast and turn off when stiff peaks form. Be careful not to beat the whites so hard that they separate.
- Divide the meringue evenly over the ice cream and 'frost' the Alaska's or pipe the meringue on decoratively using a large star tip. Be sure to let the meringue cover all of the ice cream and cake. You want them 'air tight'.
- Freeze everything until you are ready to serve.
- On serving day preheat the oven to 450°F When the oven is hot pop your tray of Alaska's into the oven until the meringue is golden brown, just a few minutes. Don't take your eyes off of them or the meringue may burn too much. You can also use a brulee torch to give the meringue some color.
- Serve with some fresh sliced strawberries sprinkled with toasted almonds along side the Alaska.
- This is so easy to make and I hope you enjoy it.
Nutrition Facts : Calories 1706.5, Fat 32.7, SaturatedFat 13.8, Cholesterol 528.5, Sodium 1297.4, Carbohydrate 323.5, Fiber 5, Sugar 206.3, Protein 34.4
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
BAKED ALASKA RECIPE BY TASTY
Here's what you need: vanilla ice cream, strawberry ice cream, chocolate ice cream, butter, sugar, eggs, cake flour, milk, baking powder, salt, vanilla extract, egg whites, sugar, cream of tartar, vanilla extract
Provided by Alix Traeger
Categories Desserts
Yield 12 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 852 calories, Carbohydrate 105 grams, Fat 41 grams, Fiber 1 gram, Protein 16 grams, Sugar 75 grams
BAKED ALASKA
Baked alaska was once a restaurant show stopper. A layering of spongecake, ice cream and meringue, it was presented on a tray and flambeed at the table to heat the covering of meringue so you had both warm and cold sensations as you ate it. But some restaurants serve it in individual portions, relying on a blowtorch back in the kitchen to caramelize the meringue. When Amanda Hesser brought this recipe to The Times in 1998, the pastry chef Stacie Pierce of the Union Square Cafe used espresso caramel ice cream instead of vanilla or chocolate and served a big ball of it on top of a tender chocolate souffle cake, rather than the traditional spongecake. The warm and cold effect is the same, and the flavors, sharper and distinct, come across as more mature.
Provided by Amanda Hesser
Categories ice creams and sorbets, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, and line a baking sheet with parchment paper. Melt chocolate in a double boiler, and set aside.
- Separate 4 eggs into two bowls. To the yolks add 1/4 cup granulated sugar and 1 teaspoon vanilla. Using an electric mixer, beat until the mixture is thick and pale yellow. Set aside. Using the mixer, whisk the egg whites and a pinch of salt until they hold soft peaks. Slowly add the remaining 1/4 cup granulated sugar until the whites are stiff and shiny.
- Using a rubber spatula, fold the melted chocolate into the yolk mixture; then, fold the chocolate mixture into the meringue. Do not overmix. Spread the batter in an even layer, about 1/2 inch thick, on the baking sheet. Bake until the cake is spongy and moist, and slightly crisp on top, 10 to 15 minutes. Remove from oven and cool completely.
- Using a 3-inch round cutter, press eight circles of cake. Position circles on a large baking sheet lined with parchment. Place a large scoop of ice cream on each circle. Sprinkle with toasted nuts. Put baking sheet in freezer.
- Separate the 12 remaining eggs, reserving yolks for another use and placing whites in a large bowl. Add a pinch of salt and cream of tartar. Using an electric mixer, whisk until frothy; then, increase speed to high and mix until soft peaks form. Slowly add superfine sugar, whisking until meringue is very stiff. Add remaining teaspoon of vanilla; whisk until blended.
- Fit a pastry bag with a large closed-star tip, and fill the bag with meringue. Remove baking sheet from the freezer. Starting at the base of each cake, pipe rosettes in a circular pattern until cake and ice cream are completely covered. Freeze at least 30 minutes.
- When ready to serve, preheat the broiler. Place baked alaskas under the broiler for 10 to 15 seconds, until meringue is caramelized on the edges. (This may also be done with a kitchen blowtorch.) Transfer to plates, and serve immediately.
Nutrition Facts : @context http, Calories 639, UnsaturatedFat 11 grams, Carbohydrate 96 grams, Fat 23 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 10 grams, Sodium 593 milligrams, Sugar 90 grams, TransFat 0 grams
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