Simplebakedalaska Recipes

TRADITIONAL BAKED ALASKA

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.

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:

• 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:

• 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

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.

EASY BAKED ALASKA

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.

INDIVIDUAL BAKED ALASKA

Steps:

• To make the chocolate sauce: chop the chocolate to a rough consistency.
• Heat the cream just to a scald, then pour over the chocolate.
• Do not stir.
• Let it sit for about 5 minutes, then stir with a whisk until smooth.
• Makes about 1 cup.
• To make the raspberry sauce: Puree the raspberries in a blender with the remaining ingredients.
• Strain through a fine mesh strainer to remove the seeds.
• Refrigerate until needed.
• Makes about 1 cup.
• To assemble the ice-cream bases: line a baking sheet with parchment.
• Using a 3" round cookie cutter (or a glass) cut 6 circles out of the cake, and place them on the parchment.
• Place a scoop of ice cream in the center of each piece of cake, making sure you leave a small margin of cake visible all the way around.
• Place in the freezer until the meringue is ready.
• To prepare the meringue: combine the sugar, corn syrup and water in a heavy, 1-quart saucepan over medium heat.
• Bring to a boil, then cook until the syrup reaches 230 degrees F.
• (thread stage) on a candy thermometer.
• Meanwhile, place the egg whites in the bowl of your mixer, and fit the whip attachment to your mixer.
• When the syrup reaches the thread stage, start whipping your egg whites on high speed.
• When the syrup reaches 245-250 degrees F.
• (firm-ball stage), lower the speed of the mixer to low, and very, very, VERY slowly start pouring the syrup in, in a slow, steady, thin stream until it is all used up.
• Immediately return the mixer to high speed and continue whipping until the meringue reaches a very stiff peaked consistency.
• Transfer the meringue to a piping bag fit with a plain tip.
• Remove the ice cream bases from the freezer.
• Now you are going to create a meringue"beehive" around each scoop of ice cream.
• I find it easier to do this by removing one ice-cream scoop at a time to a cake turntable or a flat-work surface that I can spin around, like a small plate, pipe the meringue, then using a thin spatula, returning it carefully to the parchment.
• To pipe the meringue you need to start at the bottom edge of the cake, pipe a ring of meringue around the icecream so that it completely covers the cake edge.
• Then continue to pipe a line of meringue all around the scoop of ice cream, making sure you completely cover the ice cream, and that each line of meringue rests on top of the previous one.
• Finish with a small circle at the top.
• Repeat with remaining ice cream bases.
• Return them to the freezer until ready to serve.
• Just before service, decorate your plate: choose an oversize plate, like a dinner plate.
• Then using the sauces, paint or spoon or swirl them on to your hearts content.
• Any design you like.
• I like to just use squiggles, but anything goes at this point.
• Now- if you don't have a torch, you will need to turn your oven to broil.
• If you have a torch, get it ready.
• Remove the meringues from the freezer, and dust the top of each one with the confectioners sugar in a fine mesh strainer.
• If you are using a broiler, place the baking sheet under the broiler but leave the door open and watch.
• You will only need about 30-45 seconds, just enough time for the meringue to turn golden brown.
• Remove from the oven, place one in the center of each plate, and serve.
• If you are using a torch, turn your torch to a med-low setting, and carefully, gently use the torch to brown the outside of the meringues.
• Place one meringue on each plate, and serve.
• Notes: You can use any type of cake you want here- this recipe is more a method than anything.
• I've used chocolate chiffon as a base, I've used spongecake, poundcake, leftover slices of cupcakes!
• Anything, anyflavor, but it needs to be at least 1/4" thick.
• You can also use any flavor ice-cream- experiment, go wild.
• Sorbet is great this way- I've done mango sorbet, and lime sorbet- they taste terrific.
• Experiment, have fun, and don't be intimidated by this dessert.
• It's fun, and it's easy, and your friends and relatives will"oooohhhh!
• "and"ahhhhh!
• "you to death!

SIMPLE BAKED ALASKA

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 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!

EASY BAKED ALASKA

Steps:

• Line a 9 x 1 1/2 -inch round baking pan with plastic wrap so plastic wrap hangs over edges. Coat with non-stick cooking spray. Split lady fingers lengthwise. Cut twelve in half crosswise, making 24 pieces stand on end, with flat-end down, around outer edge of pan.Spoon softened ice cream into pan smooth top. Arrange remaining lady fingers in a single layer on top of ice cream, cutting to fit as needed. Cover with plastic wrap and freeze at least 4 hours or until firmly frozen.In a small mixer bowl at high speed, beat egg whites and salt until soft peaks form. Gradually beat in sugar until glossy and stiff peaks form.Remove pan from freezer and uncover. Using edges of plastic wrap, unmold frozen mixture onto a heatproof platter or cutting board with lady fingers on bottom. Remove plastic wrap. Spread meringue over entire top and sides, sealing well.Bake in a preheated 500° oven for 2 to 3 minutes or until meringue begins to brown. Cut and serve immediately, spooning some strawberries over each piece. Pass remaining strawberries.