Baked Alaska

⏳ Time

40 minutes + 12 hours

🥕 Ingredients

🍽️ Servings

Description

The Baked Alaska cake is an unusual dessert consisting of ice cream covered with a layer of meringue. According to one version, it was invented in a New York restaurant in 1867 to celebrate the purchase of Alaska from the Russian Empire. It was originally called 'Alaska, Florida,' which clearly described the essence of the dessert: cold ice cream and hot meringue. Making this cake is not difficult; just follow our instructions, with the key being the presentation. Serve the Baked Alaska immediately after it comes out of the oven, while the top layer hasn’t had a chance to cool down and the ice cream inside hasn’t started to melt.

Ingredients

Bittersweet Chocolate - 1.4 oz
Chicken Egg - 2 pieces
Sugar - 3.5 oz
Wheat Flour - 1.4 oz
Vanilla Ice Cream - 7.1 oz
Chocolate Sauce - 5.3 oz
Egg white - 3 pieces
Powdered Sugar - 2.1 oz

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Place a bowl over a pot of boiling water and melt the chocolate in it.

Step 3

Using a mixer, beat the eggs with sugar until they turn pale.

Step 4

Then add the melted chocolate, which has been melted in a bain-marie, and mix well. Finally, add the flour and knead until the dough is smooth and uniform.

Step 5

Pour the batter into a round baking pan, 12 cm in diameter, greased with vegetable oil. Bake in an oven preheated to 356°F for 20-25 minutes. Then allow to cool completely.

Step 6

Line a hemispherical or round bowl with a diameter of 12 cm with plastic wrap. Transfer the softened ice cream into the bowl. You can layer ice cream of different flavors.

Step 7

Cover the ice cream with the cooled sponge cake, wrap the edges with plastic wrap, and place it in the freezer overnight.

Step 8

After 12 hours, beat the room temperature egg whites first until frothy, then gradually add the powdered sugar while beating on low speed, and whip until stiff peaks form.

Step 9

Remove the ice cream with the sponge cake from the freezer and invert it onto a large plate, sponge cake side down. Quickly cover it completely with meringue, then place it in an oven preheated to 428°F for 3–5 minutes, or use a torch to brown the meringue.