TWITTER BAKED ALASKA RECIPES

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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

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 | BBC GOOD FOOD



Baked Alaska recipe | BBC Good Food image

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

Total Time 1 hours 5 minutes

Prep Time 45 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 12

115g salted butter, softened, plus extra for the tin
115g caster sugar
1 tsp vanilla bean paste
2 large eggs
115g self-raising flour
1 lemon, zested
1-2 tbsp milk
3 large egg whites
175g caster sugar
1 tsp white wine vinegar
700ml raspberry ripple, strawberry or vanilla ice cream
100g raspberry jam

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, FatContent 14 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 42 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.44 milligram of sodium

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