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Baked Alaska
An American physicist invented baked Alaska, this classic American dessert some 200
years ago. It is an ice cream that you bake in a hot oven, yet it will not melt. Hardly anyone makes it
any more—bakers think it is too difficult. Read through this recipe and decide for yourself. You do
need some kitchen skill to make Baked Alaska, but what you need most for success is some
advanced preparation, good organization and be able to work quickly. Here are the two steps to
make Baked Alaska:
1
. You start with a slab of cake which will be the base and a block of ice cream sitting on
it. Trim the cake it so it is just a little larger than the block of ice cream. Place the ice
cream over the cake base and return it to the freezer.
2
. Beat the egg whites to foam. Thickly cover the ice cream with the foam, that will protect
the ice cream from melting. Bake in a hot oven until the meringue is nicely browned.
Fresh out of the oven, this looks like a masterpiece—no one knows how easy to bake this
Alaska.
Ingredients
1
small, stale, simple, un-iced cake, such as a sponge cake or butter cake (home-baked or
store-bought)
2
tablespoons fruity liqueur that complements ice cream flavor (optional)
Slices of fruit of berries to cover the cake base (optional)
quart rectangular-shaped ice cream, flavor of your choice; if you cannot find a quart
1
size in that shape, buy a rectangular half-gallon size, soften it a little and cut it in half so you
have two cubes; use one cube for this recipe, freeze the other cube
4
¼
½
egg whites at room temperature
teaspoon cream of tartar
cup sugar
wooden cutting board, little larger than the cake base, covered with foil
Procedure
1. Trim the cake with a serrated bread knife to two fingers thick and a finger wider and
longer than your ice cream block. Place it on the middle of the foil-covered wooden board. If using
optional liqueur, sprinkle it over the cake. If using optional fruit, place slices or berries on cake.
2
. Place the ice cream on the middle of the cake with a narrow uncovered cake margin left
all around. Return into freezer and pre-heat oven to 475°F (250°C).
. Make sure that everyone is ready for the dessert when it is ready. Baked Alaska will not
wait for a minute for anyone.
3
4. Beat the egg whites with the cream of tartar to soft peaks (see Foam from egg whites in
this chapter). Reduce the mixer speed to slow and gradually add the sugar. Keep whipping the egg
whites until the sugar is dissolved and you reach the stiff peak but not dry stage, another minute or
two.
5. Take the ice cream from the freezer and with a rubber spatula spread a thick layer of the
egg white foam over the top and on four sides of the ice cream all the way down to the cake base.
You don't need to smooth the foam, leave it rough-looking. Place the assembly on a small baking
pan and put it into the pre-heated oven on a middle rack.
play © erdosh 333
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