Best 2 Traditional Baked Alaska Recipes
Baked Alaska is a classic dessert that is sure to impress your guests. It consists of a layer of ice cream, a layer of cake, and a layer of meringue, all baked together until the meringue is golden brown. The result is a stunning dessert that is both delicious and visually appealing. In this article, we will guide you through the process of making a traditional baked Alaska, from choosing the right ingredients to assembling and baking the dessert. Learn the secrets of creating the perfect meringue, the key steps to prevent the ice cream from melting, and the best way to achieve a beautiful golden brown exterior. Whether you are a seasoned baker or a beginner in the kitchen, this comprehensive guide will help you master the art of making a traditional baked Alaska that will be the highlight of your next special occasion.
Check out the recipes below so you can choose the best recipe for yourself!
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.
SWISS MERINGUE FOR TRADITIONAL BAKED ALASKA
This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary. Use it in our Traditional Baked Alaska recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8 cups
Number Of Ingredients 4
Steps:
- Fill medium saucepan one quarter full with water. Set the saucepan over medium heat and bring water to a simmer.
- Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
- Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately.
Tips for Making Baked Alaska:
- Use a high-quality ice cream that will hold its shape when frozen. A good option is a dense, creamy ice cream, such as vanilla or chocolate.
- Make sure the ice cream is very cold before assembling the Baked Alaska. This will help to prevent it from melting too quickly.
- Use a serrated knife to cut the ice cream into slices. This will help to prevent the ice cream from breaking.
- Be careful not to overbeat the egg whites. Overbeaten egg whites will be dry and brittle.
- Spread the meringue evenly over the ice cream. This will help to ensure that the meringue browns evenly.
- Bake the Baked Alaska until the meringue is golden brown. This will take about 5-7 minutes.
- Let the Baked Alaska cool for a few minutes before serving. This will help to prevent the ice cream from melting too quickly.
Conclusion:
Baked Alaska is a classic dessert that is sure to impress your guests. With its combination of creamy ice cream, fluffy meringue, and toasted marshmallows, it's a delicious and visually stunning treat. By following the tips in this article, you can make a Baked Alaska that is perfect for any special occasion.
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