Best 2 Martha Stewart Baked Alaska Cake Recipes
Embrace the grandeur of Martha Stewart's Baked Alaska Cake, an iconic dessert that combines the delicate sweetness of sponge cake, the velvety richness of ice cream, and the ethereal crispness of meringue. This culinary masterpiece is a symphony of textures and flavors, sure to impress your guests and leave them craving for more. Indulge in the classic Baked Alaska recipe, where vanilla sponge cake meets coffee ice cream, or explore variations featuring chocolate sponge cake with mint ice cream, or a decadent combination of red velvet sponge cake and raspberry ice cream. Each recipe offers a unique taste experience, catering to diverse preferences and ensuring there's something for everyone. Whether you're a seasoned baker or a novice in the kitchen, Martha Stewart's Baked Alaska Cake recipes provide clear instructions and helpful tips to guide you through the process, ensuring a successful and delightful outcome.
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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.
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.
Tips:
- To make the sponge cake, use a standing mixer fitted with the paddle attachment. Beat the eggs and sugar together on high speed until thick and pale yellow, about 4 minutes.
- Gradually add the flour and salt, mixing on low speed until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- To make the ice cream, whisk together the egg yolks and sugar in a medium bowl until thick and pale yellow. Stir in the milk and cream.
- Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon. Do not boil.
- Remove the saucepan from the heat and stir in the vanilla extract. Pour the mixture into a bowl and let cool completely.
- Churn the ice cream mixture in an ice cream maker according to the manufacturer's instructions.
- To assemble the Baked Alaska, place the sponge cake on a serving plate. Top with the ice cream and then the meringue.
- Use a kitchen torch to brown the meringue. Serve immediately.
Conclusion:
Martha Stewart's Baked Alaska is a classic dessert that is sure to impress your guests. With its layers of sponge cake, ice cream, and meringue, it is a delicious and visually stunning treat. The tips provided in this article will help you make the perfect Baked Alaska at home.
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