BAKED ALASKA
This is an impressive dessert for any occasion. For Thanksgiving, I make the pumpkin version of this Baked Alaska recipe instead of pumpkin pie. -Linda Sanner, Portage, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 225 calories, Fat 6g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 112mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 0 fiber), Protein 5g protein.
BAKED ALASKA DESSERT
Baked Alaska is a great, classic dessert with vanilla ice cream and easy to make as well thanks to this recipe.
Provided by Carol
Categories Desserts Frozen Dessert Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix the graham cracker crumbs, sugar, and butter, or margarine together. Set aside 3 tablespoons of the crumbs for the topping. Press the remaining crumbs into one 9 inch pie plate.
- Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool then chill in freezer. Fill the chilled crust with the firm vanilla ice cream. Place in freezer.
- Beat egg whites until frothy, add salt, almond extract and slowly add sugar, beating until stiff and glossy. Spread over ice cream, sealing edges. Sprinkle with remaining crumbs. Place under broiler 500 degrees F (260 degrees C) for 2 minutes. Serve at once.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 28 g, Cholesterol 29.5 mg, Fat 9.6 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.6 g, Sodium 181.2 mg, Sugar 22.7 g
EASY BAKED ALASKA
Meringue covered ice cream with a pound cake crust is an easy to make dessert that will impress your guests!
Provided by Holly Nilsson
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Line a 3 qt bowl with plastic wrap. Scoop the ice cream into the bowl ensuring to mix up the colors and press to remove any spaces.
- Top with pound cake slices cutting to fit the bowl so the ice cream is covered. Gently press the cake into the softened ice cream. Cover well and freeze 3 hours or for up to 2 weeks.
- Beat egg whites and cream of tartar with a mixer on high until foamy, about 3 minutes. Add sugar and continue beating until stiff peaks form.
- Remove plastic wrap and invert the cake onto a baking sheet. Cover with meringue. Place uncovered in the freezer for at least 1 hour or up to 24 hours.
- Preheat oven to 500°F. Bake the dessert about 3-5 minutes or until meringue is golden.
- Allow to cool/rest 5 minutes before slicing.
Nutrition Facts : Calories 562 kcal, Carbohydrate 91 g, Protein 13 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 58 mg, Sodium 144 mg, Fiber 2 g, Sugar 47 g, ServingSize 1 serving
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.
EASY BAKED ALASKA
This isn't your grandmother's Baked Alaska! We took our heirloom recipe and gave it a modern twist by converting it into an easy (and achievable) 13x9 dessert. Dreamy layers of brownie, strawberry ice cream and a perfect meringue give it an over-the-top finish.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 15
Number Of Ingredients 7
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.
Nutrition Facts : Calories 370, Carbohydrate 52 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 41 g, TransFat 0 g
BAKED ALASKA
Steps:
- Lift the One Bowl Brownies out of the pan using the overhanging foil. Use a 9-inch stainless steel bowl to cut out a circle; reserve the circle.
- Completely line the same 9-inch bowl with plastic wrap, leaving a 6-inch overhang around the edge. Scoop the softened ice cream into the bowl and use a rubber spatula to smooth it down. Carefully lift the brownie round with a flat spatula and place on top of the ice cream. If it breaks, that's ok, just use the brownie pieces to fill in the gaps. Fold the plastic wrap over the top of the brownie and place in the freezer until solid, 4 hours. Place a marble slab in the freezer to chill. (If you don't have a marble slab, place a baking sheet lined with foil in the freezer; it works just as well.)
- When ready to serve, place a small saucepan of water over medium heat and bring to a simmer. Add the egg whites to the bowl of a stand mixer, and then place the bowl over the simmering liquid, making sure the bottom of the bowl does not touch the hot water. Whisk until the egg whites are frothy, then add the sugar a tablespoon at a time, whisking well after each addition. Whisk in the cream of tartar. Keep whisking the eggs over the heat until the sugar has dissolved and the egg whites are warm, 2 to 3 minutes. Move the bowl to the stand mixer fitted with the whisk attachment. Beat until stiff, glossy peaks form, 8 to 10 minutes. Beat in the vanilla and mix until combined.
- Remove the bowl with the ice cream from the freezer. Unwrap the top of the plastic wrap, pop the molded ice cream/brownie out of the bowl and place it brownie-side down on the chilled marble slab. Remove the plastic wrap. Completely cover the ice cream and brownie with the meringue, making sure to seal the edges on the chilled slab. Bring the baked Alaska out to your guests, set it on the table and use a kitchen torch to brown the meringue!
- Preheat the oven to 325 degrees F; line a 13-by-9-inch cake pan with foil and leave a 2-inch overhang on all sides. Spray with nonstick spray.
- Add the butter to a medium glass bowl and melt in the microwave. Add the cocoa, granulated sugar and brown sugar, and stir vigorously until the mixture is smooth. Stir in the eggs one at a time, stirring well until mixed in completely after each addition. Add the flour, salt and vanilla extract and again stir vigorously until the batter is well combined.
- Pour the batter into the prepared pan and smooth down and even the top. Bake until a cake tester inserted in the center of the brownie comes out clean with just a few crumbs, 30 minutes. Let cool completely.
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
Provided by Food Network Kitchen
Categories dessert
Time 6h29m
Yield 12 servings
Number Of Ingredients 9
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.
SIMPLE BAKED ALASKA
Make and share this Simple Baked Alaska recipe from Food.com.
Provided by LikeItLoveIt
Categories Frozen Desserts
Time 25m
Yield 9 serving(s)
Number Of Ingredients 6
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.
MINI BAKED ALASKAS!
These individual baked Alaskas are the perfect dessert for two!
Provided by www.DessertForTwo.com
Categories Fancy
Time 2h15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350.
- Use a 9 x 5" metal bread loaf pan for this recipe; it needs to have sharp corners. Do not use ceramic bakeware with rounded corners.
- Line the bottom of the pan with parchment paper. Trim it very well to fit perfectly. Do not grease the pan in any way.
- In a medium bowl, sift together the flour, baking powder, and cornstarch twice. (Or, whisk it very well).
- In a separate bowl, combine the granulated sugar and egg. Beat on high speed until it reaches the consistency of soft whipped cream. This can take anywhere from 5-8 minutes. It will be fluffy and pale yellow with soft, floppy peaks.
- Melt the butter and milk together in the microwave. Stir in the almond extract
- Fold one-third of the flour mixture into the eggs. The proper folding technique is: down the middle with the narrow part of the spatula and then sweep the sides of the bowl. Take your time and do this carefully until all of the flour mixture is incorporated, adding 1/3 of the flour mixture at a time.
- Finally, stir in the hot milk and butter mixture all at once and fold in very well.
- Pour the batter into the pan, and bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven, and let cool for 10 minutes. Then, run a knife along the edges of the pan and invert the cake carefully onto a cooling rack. If the cake doesn't flop out, use a rubber spatula to help it. The cake is very forgiving and does not tear easily. The parchment paper will stick to the surface of the cake. Gently peel it off, but if any more than a thin layer of cake sticks to it, let it cool completely before pulling it off. You can make the sponge cake the day before.
- Next, scoop two perfect spheres of the sorbet by using an ice cream scoop. Level off the surface of the sorbet with the scoop to make a flat bottom. Then, dip your finger in warm water, and then push a hole for the cherry in the center of each scoop. This is optional.
- Move the sorbet scoops to cupcake liners (or parchment paper) and freeze until very firm.
- To assemble, use the edges of your ice cream scoop to cut out perfect-sized rounds of sponge cake. Top each cake round with one of the sorbet scoops. Place back in the freezer.*
- Next, whip the egg whites in a medium bowl on high speed until soft peaks start to form. Stream in the sugar and beat until combined. Don't beat the egg whites past the point of soft peaks--no stiff peaks! (The large amount of sugar should prevent stiff peaks, but be careful, still!)
- When ready to serve, pipe the egg whites (or use a spoon) over the sorbet-cake bombes. Use a fork to make ridges in the egg whites.
- Using a culinary torch, brûlée the egg whites from a safe distance.
- Serve immediately.
Nutrition Facts : Calories 504 calories, Carbohydrate 94 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 192 grams sodium, Sugar 85 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
EASY BAKED ALASKA RECIPE
An impressive baked Alaska is so much easier to make than you may think! Cake and ice cream is covered in a meringue for one delicious dessert.
Provided by Becky Hardin - Easy Dessert Recipes
Categories Dessert
Time 3h15m
Number Of Ingredients 5
Steps:
- Spray the inside of a 3-quart glass or metal mixing bowl with cooking oil. Line the bowl with plastic wrap, leaving some overhang, then fill the bowl with scoops of the ice cream, alternating scoop sizes. Smooth the top of the ice cream with a rubber spatula, then press a piece of plastic wrap to top of the ice cream. Freeze until completely firm, 1-2 hours.
- Remove the plastic wrap from the top of the frozen ice cream. Cut the pound cake into ½-inch-thick slices. Arrange the slices over the ice cream, completely covering it and trimming as needed. Cover with plastic wrap and freeze until firm, at least 2 hours.
- When ready to serve, line a baking sheet with parchment. Set aside.
- Place the egg whites and cream of tartar in a large mixing bowl. Use a hand mixer to whip on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and form stiff peaks.
- Remove the top layer of plastic wrap from the cake, then invert it onto the prepared baking sheet and discard the plastic wrap.
- Cover the ice cream completely with a thick layer of the meringue, using a spoon or spatula to form decorative swirls and peaks.
- Broil on high just until the meringue begins to brown, about 3-4 minutes. You can also toast the meringue with a kitchen torch so the peaks are lightly browned. Transfer the cake to a serving plate, slice, and serve immediately.
Nutrition Facts : ServingSize 1 slice, Calories 368 kcal, Carbohydrate 52 g, Protein 7 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 60 mg, Sodium 140 mg, Fiber 1 g, Sugar 49 g, UnsaturatedFat 5 g
BAKED ALASKA
Make this retro dessert for a festive get-together. With ice cream, fluffy meringue and sponge cake, it's a showstopper - and it's easier to make than it looks
Provided by Esther Clark
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm cake tin. Beat together the butter and sugar using a hand whisk or freestanding mixer, for 5 mins until pale and fluffy. Beat in the vanilla and eggs, then fold through the flour, lemon zest and milk. Spoon the mixture into the tin, smooth over and bake for 18-20 mins until golden and firm to the touch. Leave to cool completely before starting the meringue.
- Whisk the egg whites to stiff peaks in a clean bowl, then add the sugar 1 tbsp at a time while whisking continuously, until you have a thick, glossy mixture that holds its shape when the beaters are lifted away from the bowl. Quickly beat in the vinegar.
- Remove the ice cream from the freezer 10 mins before you assemble to soften slightly. Place the sponge on a serving plate. Spread the jam over the top of the sponge in an even layer. Scoop balls of the ice cream into a mound in the middle of the sponge, leaving a 1-2cm gap of sponge around the edge. Gently smooth the side and top of the ice cream with a palette knife. Spoon and swirl the meringue around the outside of the ice cream and cake base with a large spoon. Use a blow torch to evenly brown the outside of the meringue, if you have one. Cut into wedges to serve.
Nutrition Facts : Calories 344 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.44 milligram of sodium
BAKED ALASKA
This Baked Alaska recipe is a classic dessert and a dinner party showstopper. See our step-by-step guide on how to make your own.
Categories Baked Alaska baked alaska recipe dinner party ideas kid-friendly recipes baked Alaska recipe
Time 34m
Yield 8-10 servings
Number Of Ingredients 7
Steps:
- Put the flan case on an ovenproof plate. Spoon the orange juice over the sponge and then spread with jam. Scoop the ice cream on top and put in the freezer for at least 30min.
- In a large bowl, whisk the whites until stiff, then beat in the cream of tartar and a pinch of salt. With a large spoon fold in the caster sugar, a tablespoon at a time, then whisk at high speed into a thick and shiny meringue. Spoon over the ice cream, making sure itʼs completely covered and the meringue seals the sponge case edge. Return to the freezer for at least 1hr or overnight.
- Bake at 230°C (450°F) mark 8 for 3-4min or until tinged golden brown. Serve immediately. If the Baked Alaska has been in the freezer overnight, bake and leave for 15min before serving.
Nutrition Facts : Calories 265 calories
BAKED ALASKA
Cake and ice cream dessert topped with meringue -- vary ice cream flavors for your signature dish. I like cherry-burgundy ice cream!
Provided by shirleyo
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 11h
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 330 calories, Carbohydrate 53.1 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 315.1 mg, Sugar 44 g
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From netmums.com
5/5 (5)Category Cakes And BreadCuisine AmericanTotal Time 1 hr 45 mins
- Slice the cake and then layer it over the bottom of an ovenproof baking dish, spoon the jam over the top
- Firmly press them down/spread so that they fill the space but leave a couple of cm gap so that it doesn't meet the very edge of the dish
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From ricardocuisine.com
5/5 (5)Category DessertsServings 10-12Total Time 1 hr
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Do not butter sides.
- Line a 2-litre (8-cup) metal bowl with an opening diameter of about 20-cm (8-inch) with plastic wrap.
- In a double boiler, whisk egg whites and sugar until sugar has dissolved and mixture is warm to the touch. Remove from the double boiler and beat until meringue forms stiff peaks and is at room temperature.
- Unmould frozen ice cream cake and invert onto a plate. Remove plastic wrap. Cover with meringue.
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BAKED ALASKA RECIPE - HOW TO MAKE EASY BAKED ALASKA STEP ...
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5/5 (3)Total Time 24 hrs 30 minsCategory Cake, DessertCalories 238 per serving
- Make layer cake according to recipe in two 9" cake pans. (My favorite chocolate cake recipe is from Add a Pinch) Remove cakes from pans and cool completely on wire rack. Wrap layers with plastic wrap and either freeze or set aside until ready to assemble cake.
- In one 9" cake pan, place 2 long sheets of foil, criss-crossed and pressed solidly against bottom and sides. Evenly spread the softened ice cream in the foil-lined cake pan. Press top of ice cream with plastic wrap and freeze until firm, at least 6 hours or overnight.
- To assemble cake, place 2 long sheets of plastic wrap criss-crossed and pressed solidly against bottom and sides of the other cake pan. Remove cake layers and ice cream layer from freezer. Unwrap the first cake layer and place in the plastic-lined cake pan right side up.
- Remove plastic wrap from top of ice cream. Lift the ice cream layer out of the pan and invert on top of first cake layer, gently peeling away foil. Unwrap second cake layer and place on top of ice cream layer, right side up. Lift up the excess hanging plastic wrap to cover the cake. Place the assembled cake back in the freezer until ready for the meringue.
BEST BAKED ALASKA RECIPE - HOW TO MAKE BAKED ALASKA
From delish.com
5/5 (2)Category Dessert
- Spray a 3-quart bowl with cooking spray and line with plastic wrap. Add chocolate ice cream in a layer, then strawberry and vanilla ice creams. Cover loosely with plastic wrap and freeze until completely firm, at least 4 hours.
- Preheat oven to 350º. Grease a 8” round cake pan with cooking spray and line with parchment. Prepare brownie batter according to package instructions and bake until a toothpick inserted in the center comes out clean, 25 to 27 minutes.
- Let brownies cool completely, then remove ice cream bowl from freezer and place brownie on top. Cover with plastic wrap and return to freezer for one hour or until ready to serve.
- Make meringue: Using a hand mixer, beat egg whites and cream of tartar on medium-high speed, 2 minutes. Increase speed to high and add sugar in a slow steady stream.
- Unmold ice cream dome and cover completely with meringue, using the back of a spoon to make swirly peaks.
EASY BAKED ALASKA - JUST A MUM - JUST A MUM - SHARING ...
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4.5/5 (25)Category Baking & RecipesServings 20Total Time 6 hrs 50 mins
- In a 2 litre capacity glass bowl spray with cooking spray or oil and line with plastic wrap in both directions, leaving a generous overhanging amount on each side to make removing the dessert easy later on
- Add the slightly softened ice cream a scoop at a time, approximately half a tub, if using Neapolitan alternate the scoops to form a pattern of colours.
- Place a large piece of plastic wrap over the scoops of ice cream and press down with the palm of your hand to create a packed, flat and smooth surface.
- Add the frozen raspberries if using by sprinkling and crushing as you cover the ice cream layer and if using both sponges add the first now. Otherwise add another thick layer of softened ice cream over the raspberries, in this case I used just the chocolate ice cream. (Leave enough room at the top of the bowl for the last sponge)
BAKED ALASKA - PREPPY KITCHEN
From preppykitchen.com
Ratings 11Calories 646 per servingCategory Dessert
- Line a bowl with plastic wrap and fill with ice cream. Use a spatula to smooth and pack down the ice cream.
- Add the room temperature egg whites and cream or tartar to a stand mixer fitted with a whisk and mix on medium until frothy. Slowly add the sugar in and increase to high speed. Mix until soft peaks form. Add vanilla Extract toward the end of mixing.
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From sallysbakingaddiction.com
4.5/5 (12)Category Dessert
- Please watch the video tutorial in the blog post to help guide you. Read the recipe in full before beginning as the ice cream is time sensitive.
- Remove ice cream from the freezer and allow to soften on the counter for 10 minutes. As it softens, line a 9-inch 2.5 quart bowl (I recommend the one in this set) with plastic wrap with enough overhang to easily remove the ice cream as a whole once it’s frozen.
- Scoop softened ice cream into another large bowl and using a handheld or stand mixer fitted with a paddle attachment, beat until creamy. Spread ice cream into prepared lined bowl. Cover with plastic wrap and freeze for 8 hours and up to 3 days. I freeze it overnight. The longer it’s frozen, the sturdier the cake and neater the slices.
- Preheat oven to 350°F (177°C). Grease a 9-inch round cake pan, then line with parchment paper. Grease the parchment paper as well. The brownie is difficult to remove from the cake pan as a whole without the parchment.
EASY BAKED ALASKA RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory CakesServings 8Total Time 4 hrs 23 mins
- Scoop the ice cream into the bowl, ensuring to mix up the colors, then press to remove any spaces.
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BAKED ALASKA | RICARDO
From ricardocuisine.com
5/5 (9)Total Time 30 minsCategory DessertsCalories 160 per serving
BAKED ALASKA CAKE RECIPE - SHARE-RECIPES.NET
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ALL RECIPES RECIPE FOR BAKED ALASKA AND VANILLA ICE CREAM ...
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BAKED ALASKA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From carrot.recipes.does-it.net
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