BAKED ALASKA
This is an impressive dessert for any occasion. For Thanksgiving, I make the pumpkin version of this Baked Alaska recipe instead of pumpkin pie. -Linda Sanner, Portage, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Spoon ice cream into a 1-1/2-qt. bowl lined with plastic wrap; freeze until firm. Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners' sugar. Set aside., In a large bowl, beat the eggs, 3 tablespoons water and vanilla. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. , Gently spoon into prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Immediately run a knife around edge of pan; invert onto prepared wire rack. Gently peel off waxed paper; cool completely., In a large heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat. Add rum extract; beat until stiff peaks form and sugar is dissolved, about 4 minutes. , Place cake on an ungreased foil-lined baking sheet; unmold ice cream and place over cake. Immediately spread meringue over ice cream and cake, sealing it to foil; sprinkle with almonds. Freeze until ready to serve, up to 24 hours. , Just before serving, heat with a creme brulee torch or broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately.
Nutrition Facts : Calories 225 calories, Fat 6g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 112mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 0 fiber), Protein 5g protein.
EASY BAKED ALASKA
This isn't your grandmother's Baked Alaska! We took our heirloom recipe and gave it a modern twist by converting it into an easy (and achievable) 13x9 dessert. Dreamy layers of brownie, strawberry ice cream and a perfect meringue give it an over-the-top finish.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
- Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour.
- Evenly spread softened strawberry ice cream on top of cooled brownie. Place in freezer while making meringue.
- In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water, stirring occasionally with whisk, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 8 to 10 minutes or until stiff glossy peaks form. Use small icing spatula to swirl meringue over top of ice cream layer. Freeze at least 3 hours or overnight.
- Heat oven to 500°F. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Cut into 5 rows by 3 rows. Store covered in freezer.
Nutrition Facts : Calories 370, Carbohydrate 52 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 41 g, TransFat 0 g
INDIVIDUAL BAKED ALASKA
Steps:
- Slice the pound cake loaf into 1/2-inch slices. With a 3-inch round cookie cutter, cut pound cake into 6 individual portions and place on a cookie sheet.
- Place a large scoop of vanilla ice cream on top of each round cake. Freeze cake and ice cream until very hard, at least 1 hour.
- While the ice cream freezes, make your meringue:
- Preheat the oven to broil and place a rack 8 inches from the top of the oven.
- In an electric mixer with the whip attachment, on medium speed, beat together the egg whites and cream of tartar to soft peaks. Continue to beat and add the sugar, 1 tablespoon at a time. Whip until meringue has reached stiff peaks. Place meringue in a pastry bag fitted with a large star tip.
- Remove the ice cream from the freezer. Quickly pipe the meringue evenly over the ice cream, covering completely.
- Place in the broiler and broil just until tops are browned, about 2 minutes. Remove from the oven and serve immediately.
- Preheat oven to 350 degrees F.
- Brush the inside of 2 loaf pans (9 by 5 by 3-inch) with melted butter. Line the bottoms of the pans with parchment paper and brush again with butter. Reserve.
- Using a mixer fitted with the whip attachment, beat the butter and vanilla extract until creamy, about 5 minutes. Add the sugar, 1/4 cup at a time and continue to beat until light and fluffy, about 10 to 12 minutes.
- Add the eggs, 1 at a time, making sure each egg is completely incorporated before adding the next one. Lower the speed to stir and add the flour and salt. Mix until well blended. Pour half of the batter into each prepared loaf pan.
- Bake the cakes for about 1 hour, until the top is golden brown and a bamboo skewer inserted in the center comes out clean. Transfer pans to a rack and cool for 10 minutes. Then, remove cakes from the pan and allow to cool further on the rack. Serve slightly warm or use as needed.
SIMPLE BAKED ALASKA
Make and share this Simple Baked Alaska recipe from Food.com.
Provided by LikeItLoveIt
Categories Frozen Desserts
Time 25m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Lay ice cream bricks side by side; measure length and width.
- Trim cake 1 inch larger on all sides than ice cream measurements.
- Place cake on a piece of foil.
- Center ice cream on cake.
- Cover; freeze till firm.
- At serving time, beat together egg whites, vanilla, and cream of tartar to soft peaks. Gradually add in sugar beating after each tablespoon is added.
- Transfer cake with ice cream to a baking sheet.
- Spread with egg white mixture, sealing to edges of cake and baking sheet all around.
- Swirl to make peaks.
- Place oven rack in lowest position.
- Bake in a 500F degrees oven about 3 minutes or till golden.
- Slice; serve immediately.
BAKED ALASKA
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
Time 11h
Yield 16
Number Of Ingredients 8
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, Carbohydrate 53.1 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 315.1 mg, Sugar 44 g
EASY INDIVIDUAL BAKED ALASKAS
Store-bought pound cake and ice cream keep these mini desserts simple. All you have to do is beat the egg whites until light and airy for the delicious meringue topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Number Of Ingredients 5
Steps:
- Using a cookie cutter or knife, trim 4 slices of pound cake to snugly fit bottoms of four 6-ounce ovenproof custard cups. Divide softened ice cream among lined cups.
- In a mixing bowl, beat egg whites with pinch of salt to soft peaks. Gradually add sugar, beating until stiff and glossy; mound over ice cream. Freeze 1 hour or up to 1 week.
- To serve, preheat oven to 450 degrees. Transfer cups to a baking sheet; let sit 10 minutes. Bake until lightly browned (watch carefully), 2 to 4 minutes.
QUICK BAKED ALASKA
Using cookies this is a fun dessert for kids to make on a no-school day. Recipe source: Bon Appetit (November 1986)
Provided by ellie_
Categories Frozen Desserts
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place cookies on cookie sheet and then top each cookie with a large scoop of ice cream. Freeze at least 30 minutes.
- Beat egg whites until foamy. Gradually add sugar, beating until stiff and egg whites are shiny.
- Spoon meringue into a pastry bag fitted with a large tip.
- Pipe meringue over cookies and ice cream, making sure cookie and ice cream is completely covered. Run a spatula around edges to make sure it is sealed. Freeze for at least 15 minutes.
- Preheat oven to 400°F.
- Bake for 5 minutes or until golden.
- Serve immediately.
Nutrition Facts : Calories 256.5, Fat 7.3, SaturatedFat 4.5, Cholesterol 22.4, Sodium 104.9, Carbohydrate 43.9, Fiber 0.8, Sugar 42, Protein 6.1
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- Line a 3 qt bowl with plastic wrap. Scoop the ice cream into the bowl ensuring to mix up the colors and press to remove any spaces.
- Top with pound cake slices cutting to fit the bowl so the ice cream is covered. Gently press the cake into the softened ice cream. Cover well and freeze 3 hours or for up to 2 weeks.
- Beat egg whites and cream of tartar with a mixer on high until foamy, about 3 minutes. Add sugar and continue beating until stiff peaks form.
- Remove plastic wrap and invert the cake onto a baking sheet. Cover with meringue. Place uncovered in the freezer for at least 1 hour or up to 24 hours.
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