Orange Baked Alaska Recipes

BAKED ALASKA

Steps:

• To make the ice cream dome, remove the ice cream from the freezer and allow to soften slightly. Line a 3-quart bowl with plastic wrap. In another bowl, beat the marmalade into the softened vanilla ice cream with a wooden spoon until combined.
• Spoon 2 cups of the orange-vanilla ice cream into the bowl and smooth with a spoon or offset spatula to even. Top with the chocolate ice cream, again smoothing to even, tand hen top the chocolate layer with the remaining 6 cups orange-vanilla ice cream. Cover the surface with plastic wrap and freeze until the ice cream is very hard, at least 4 hours or up to 24 hours.
• Turn the brownie out onto a large, flat, ovenproof plate. Unmold the ice cream dome on top of the brownie layer. Place the cake back in the freezer. Hold in the freezer until the meringue is ready.
• In electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar for 2 minutes on medium-high speed until fluffy. Increase the speed to high and add the sugar in a slow stream until stiff, glossy peaks form, 8 to 10 minutes.
• Remove the ice cream dome from the freezer. Remove the plastic wrap. Cover the ice cream dome completely with the meringue, using the back of a spoon to make swirly peaks. (Alternately, place the meringue in a pastry bag fitted with a rose tip and pipe spikes for a hedgehog look.) Freeze for at least 3 hours or up to 2 days.
• When ready to serve, preheat the oven to 500 degrees F. Bake until the peaks start to turn a golden brown color, 3 to 5 minutes. For easier slicing, let the cake stand for 30 minutes. Slice and serve.
• Preheat your oven to 325 degrees F. Spray a 9-inch round cake pan with cooking spray, line the bottom of the pan with parchment paper and grease the parchment well.
• For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
• While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.
• Stir the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
• Pop the brownie in the oven and bake until they get a nice crust and your house smells like brownies, 20 to 25 minutes. Let them cool completely on a rack or a dishtowel on your counter.

BAKED ALASKA

Steps:

• Line a loaf pan with plastic wrap. Spread 1 pint softened vanilla ice cream in the pan; freeze until hard, 1 hour. Spread with 1 pint softened orange sherbet; freeze 1 more hour. Top with a layer of pound cake slices; freeze at least 1 more hour. Beat 4 egg whites and 1/2 teaspoon lemon juice with a mixer until frothy, then beat in 1/3 cup sugar until stiff. Invert the ice cream loaf onto a baking sheet, remove the plastic wrap and cover completely with the meringue. Bake at 500 degrees F until browned in spots, 3 minutes.

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 SAINT PIERRE

Steps:

• Make filling:
• Beat marmalade into vanilla ice cream in a bowl with a wooden spoon until combined, then spread in an 8-inch cake pan. Spread sorbet in other 8-inch cake pan. Cover pans with plastic wrap and freeze until firm, at least 3 hours.
• Make génoise:
• Put oven rack in middle position and preheat oven to 350°F. Butter 9-inch cake pan and line bottom with a round of parchment or wax paper, then butter paper.
• Sift flour and salt into a bowl.
• Heat eggs and sugar in a large metal bowl set over a pot of simmering water, gently whisking constantly, until lukewarm and sugar is dissolved.
• Remove bowl from pot and add zest and liqueur, then beat with an electric mixer at high speed until very thick, pale, and tripled in volume (about 7 minutes in a stand mixer or 10 minutes with a handheld). If using a tall narrow bowl, transfer to a large wide bowl (to facilitate folding). Resift flour and salt over eggs in 2 batches, folding gently but thoroughly after each batch. Fold butter into about 1 cup batter in a small bowl until just combined, then fold butter mixture into remaining batter gently but thoroughly until just combined. Spread in buttered pan, smoothing top.
• Bake cake until a wooden pick or skewer inserted in center comes out clean, about 15 minutes. Cool in pan on a rack 5 minutes, then run a thin knife between cake and side of pan and invert rack over cake. Flip cake onto rack and cool completely. Peel off paper.
• Cut cake horizontally in half with a long serrated knife to form 2 layers, then tightly wrap each layer in plastic wrap and freeze 30 minutes.
• Put 1 cake layer on plate or inverted cake pan (at least 10 inches, but small enough to fit in your freezer). Dip pan containing vanilla ice cream mixture in a large bowl of hot water briefly to loosen, 5 to 7 seconds (have a kitchen towel ready to wipe off water), and unmold ice cream onto cake. Top vanilla ice cream layer with second cake layer, cut side up. Unmold sorbet layer onto cake in same manner and freeze ice cream cake until firm, about 1 hour.
• Make meringue:
• Beat egg whites and a pinch of salt in a large bowl with cleaned beaters at moderately high speed until foamy, then add cream of tartar and continue to beat until whites hold soft peaks. Add sugar a little at a time, beating, and continue beating until whites just hold stiff, glossy peaks. Beat in vanilla.
• Put oven rack in lower third of oven and preheat oven to 450°F.
• Transfer frozen cake (still on plate or inverted cake pan) to a baking sheet lined with parchment or wax paper and spread meringue over cake, making it at least 1 inch thick and mounding it on top. Make an indentation with a tablespoon in center of meringue deep enough to fit eggshell. Bake cake until edges are lightly browned, about 5 minutes. Carefully transfer cake to a serving plate using 2 metal spatulas and place eggshell in indentation. Pour liqueur into eggshell and carefully ignite with a kitchen match. Spoon flaming liqueur evenly over meringue (flaming liqueur will brown meringue a little more). Remove eggshell and serve baked Alaska immediately.