Question by Honeybee: Does anyone have a recipe for Baked Alaska; along with tips on how to make it successfully?
My father used to make the best Baked Alaska– never failed — he used the oven method, not a hand-held torch. However, he has passed away, and I never got the chance to learn that wonderful recipe from him. Thanks so much to all who have time to help me out!
Answer by Swirly
BAKED ALASKA WITH STRAWBERRY ICE CREAM
Red Velvet Pound Cake:
1 cup butter, room temperature
1/2 cup vegetable shortening
3 cups granulated sugar
1 (1-ounce) bottle red food coloring
2 teaspoons vanilla extract
3 cups cake flour
1/4 teaspoon salt
1 cup milk
6 egg whites
1/2 teaspoon cream of tartar
1/2 cups sugar
1 gallon strawberry ice cream
Red velvet cake
Preheat the oven to 350 degrees F.
Grease and flour a 10-inch tube pan. Using a mixing bowl, combine the butter, shortening, and sugar and cream until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Add in the food coloring and vanilla. Combine the flour and salt, and add to the creamed mixture alternating with the milk, beating well. Pour the batter into the prepared baking pan and bake for 1 hour and 20 minutes, or until toothpick comes out clean. Cool the cake in the pan for 10 minutes, then turn it out onto a cooling rack.
Preheat the broiler.
To make the meringue, place egg whites and cream of tartar into a mixing bowl. Beat until soft peaks form. Gradually add the sugar and beat until stiff and set aside.
To assemble the Baked Alaska you have to work quickly. Slice the cake into 1/2-inch thick slices. Spread top of 1/2 of the cake slices with about 1 cup strawberry ice cream. Top with the remaining half of the cake slices. Place on a sheet pan. Spread meringue on all sides and form peaks using a knife. Broil until the meringue is light brown. Be careful not to burn peaks.
COFFEE BAKED ALASKA WITH MOCHA SAUCE
This recipe comes from Recipes in the Mail whose website is at www.atozinthemail.com Questions, comments, bribes, etc . . . firstname.lastname@example.org
1 quart coffee ice cream, softened
1 10.75-ounce frozen pound cake
4 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon coffee liqueur
1/3 cup sugar
1 1/2 cups freshly brewed strong coffee
10 ounces semisweet chocolate, chopped
2 tablespoons coffee liqueur
Line 9x5x2 1/2-inch metal loaf pan with plastic wrap, leaving overhang. Spoon ice cream into prepared pan, spreading evenly and smoothing top. Cut cake horizontally in half. Arrange 1 cake piece, cut side down, atop ice cream and against 1 corner of pan. Cut remaining cake piece into strips and arrange in pan to cover ice cream completely. Cover with overhanging plastic and freeze until firm, at least 4 hours.
Uncover cake. Invert onto metal or other ovenproof platter. Freeze while preparing meringue. Beat egg whites in large bowl until foamy. Add cream of tartar. Beat until soft peaks form. Beat in liqueur. Gradually add sugar, beating until stiff glossy peaks form. Spread meringue over cake, covering cake completely and sealing meringue to platter. Freeze overnight.
Combine coffee and semi-sweet chocolate in heavy small saucepan. Stir over medium-low heat until mixture is smooth. Increase heat to medium. Simmer until sauce thickens, about 2 minutes. Cool slightly. Stir in coffee liqueur. (Can be prepared 3 days ahead. Keep cake frozen. Cover sauce and refrigerate; rewarm sauce over medium-low heat before serving.)
Position rack in center of oven and preheat to 500°F for 20 minutes. Bake dessert until meringue is lightly browned and just set, about 3 minutes.
Cut baked Alaska into slices; arrange on plates. Spoon warm sauce around dessert and serve. Serves 6 – 8
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