Best 2 Traditional Baked Alaska Recipes
Indulge in the timeless classic, Baked Alaska, a dessert that combines the richness of ice cream, the fluffiness of meringue, and the delightful crunch of sponge cake. This iconic dessert has captured the hearts of dessert enthusiasts for centuries, and its intricate layers offer a symphony of textures and flavors. Discover the traditional recipe for Baked Alaska, along with variations that add a modern twist to this culinary masterpiece. Explore the secrets of crafting the perfect meringue, achieving the ideal ice cream consistency, and assembling the components into a visually stunning dessert. Whether you prefer a classic Baked Alaska or are intrigued by creative interpretations, this article provides all the guidance and inspiration you need to create this impressive dessert in your own kitchen.
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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.
SWISS MERINGUE FOR TRADITIONAL BAKED ALASKA
This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary. Use it in our Traditional Baked Alaska recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8 cups
Number Of Ingredients 4
Steps:
- Fill medium saucepan one quarter full with water. Set the saucepan over medium heat and bring water to a simmer.
- Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
- Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately.
Tips:
- Use a food thermometer to ensure the ice cream is frozen solid before assembling the Baked Alaska. This will help prevent the ice cream from melting too quickly during baking.
- Make sure the meringue is stiff and glossy before spreading it over the ice cream. This will help prevent the meringue from weeping during baking.
- Use a kitchen torch to brown the meringue evenly. Be careful not to over-brown the meringue, as this can make it bitter.
- Serve the Baked Alaska immediately after it is made. This will ensure that the ice cream is still frozen and the meringue is still warm and fluffy.
Conclusion:
Baked Alaska is a classic dessert that is sure to impress your guests. With its combination of creamy ice cream,fluffy meringue, and toasted marshmallow, it is a delicious and visually stunning dessert that is perfect for any special occasion.
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