HOW TO MAKE A BAKED ALASKA RECIPES

BAKED ALASKA RECIPE | ALLRECIPES

Baked Alaska Recipe | Allrecipes image

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

Total Time 11 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 1 - 8 inch round Alaska

Number Of Ingredients 8

Ingredients

2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
½ teaspoon almond extract
8 egg whites
? teaspoon cream of tartar
? teaspoon salt
1 cup white sugar

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, CarbohydrateContent 53.1 g, CholesterolContent 40.7 mg, FatContent 11.1 g, FiberContent 0.7 g, ProteinContent 6 g, SaturatedFatContent 5.1 g, SodiumContent 315.1 mg, SugarContent 44 g

BAKED ALASKA RECIPE | MARTHA STEWART

Baked Alaska Recipe | Martha Stewart image

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 Cake Recipes

Number Of Ingredients 10

Ingredients

6 tablespoons sugar
3 large egg yolks
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, melted and cooled
3 large egg whites, room temperature
Pinch of salt
1 1/2 pints pistachio ice cream, slightly softened
1 1/2 pints cherry ice cream or berry sorbet, slightly softened
Swiss Meringue
Vegetable oil cooking spray

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.

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