Lemony Baked Alaska With Strawberries Recipes

STRAWBERRY-LEMON BAKED ALASKA

Steps:

• Preheat oven to 325°. Spray a 9-in. springform pan with cooking-oil spray and reserve. Pour 2 in. water into a medium saucepan and bring to a boil; reduce heat to a simmer. Put 4 eggs, 1/2 cup sugar, and the vanilla in the bowl of a stand mixer. Set bowl over simmering water, making sure bottom doesn't touch the water, and whisk egg mixture constantly just until the sugar is dissolved and mixture is no longer cool to the touch, 2 to 3 minutes.
• Add 2 tbsp. lemon zest to egg mixture and whip on high speed with whisk attachment until batter is pale in color, has thickened considerably, and drops in ribbons when whisk is lifted, 7 to 8 minutes.
• Sift flour over egg mixture in several batches, folding after each batch just to incorporate. Add butter in 2 batches, folding just until incorporated.
• Pour batter gently into prepared pan. Bake until cake is cooked through and a toothpick inserted into center comes out clean, 26 to 28 minutes. Let cool completely on a wire rack, then remove sides of pan.
• Meanwhile, line a metal mixing bowl (9- to 10-in. diameter) with enough plastic wrap to hang over rim. Chill in freezer 15 minutes. Put strawberry ice cream in cleaned bowl of stand mixer (now fitted with a paddle attachment) and beat on medium speed until ice cream is smooth and malleable (like taffy), about 1 minute. Using a rubber spatula, spread ice cream into chilled bowl, smoothing surface as flat as possible, and return to freezer.
• Put vanilla ice cream, lemon juice, and remaining 3 tbsp. lemon zest in cleaned bowl of stand mixer and beat on medium speed until smooth and malleable (like taffy), about 1 minute. Spread over strawberry ice cream. Press cake on top of lemon ice cream, trimming to fit if needed. Fold edges of plastic wrap over cake. Cover with more plastic wrap and freeze at least 6 hours and preferably overnight.
• Preheat oven to 475°. Put egg whites and cream of tartar in cleaned, dry bowl of stand mixer fitted with a whisk attachment; beat on high speed until whites are foamy, about 1 minute. Add remaining 1 cup sugar and continue to beat until whites are stiff and glossy, 2 to 3 minutes.
• Remove cake and ice cream from freezer and take off top layer of plastic wrap. Carefully dislodge ice cream layers from sides of bowl by pulling up on plastic-wrap liner. Invert bowl onto an ovenproof plate and peel off outer layer of plastic. Using an offset spatula, mound meringue on top of ice cream and then work downward, spreading meringue evenly over top and sides of cake and ice cream. Bake until meringue is browned and toasty, 6 to 7 minutes. Serve immediately.
• Note: Nutritional analysis is per serving.

STRAWBERRY BAKED ALASKA

Steps:

• For cake:
• Preheat oven to 325°F. Spray 9-inch-diameter springform pan with nonstick spray. Whisk eggs, sugar, and vanilla in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk constantly just until mixture is warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until very thick and ribbons form when beaters are lifted, about 7 minutes. Add flour in 3 additions, gently folding just to combine after each. Fold in poppy seeds, then quickly fold in butter in 2 additions (do not overfold). Pour batter into prepared pan.
• Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Cool completely in pan on rack. Remove pan sides.
• For filling:
• Line 4-quart 10-inch-diameter bowl with plastic wrap, leaving 8-inch overhang. Spread sorbet in even layer over bottom (not sides) of bowl. Spread ice cream over sorbet. Place cake atop ice cream, pressing slightly to compact. Cover with plastic wrap overhang; freeze at least 4 hours or overnight.
• For meringue:
• Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time; beat until thick and glossy. Beat in vanilla.
• Unfold plastic wrap from over cake at top of bowl. Invert dessert onto 9-inch-diameter tart pan bottom; remove plastic wrap. Working quickly, spread meringue over dessert, swirling to form peaks and covering completely. Freeze at least 30 minutes. (Can be made 1 day ahead; keep frozen.)
• Preheat oven to 500°F. Place dessert on its tart pan bottom on heavy large baking sheet. Bake just until meringue is light golden, about 5 minutes. Transfer to platter. Serve immediately.