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Baked Alaska

Recipe by
Total Time:
4 - 6 hours
Serves:4
Rated 4 based on 100 votes
4
Technique: Bake Recipe
Difficulty: Hard

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4

Ingredients

  • For Browned Butter Cake:
  • 275 gms - unsalted (sweet) Butter
  • 2 cups - sifted Cake Flour (not self-rising, sift before measuring)
  • 1 tsp - baking powder
  • 1/2 tsp - salt
  • 1/2 cup - packed light Brown sugar
  • 75 gms - granulated Sugar
  • 4 - eggs
  • 1/2 tsp - pure vanilla extract
  • For Strawberry Ice Cream:
  • Light cream- 300 ml
  • Milk- 300 ml
  • Egg yolks- 3
  • Sugar- 200 g
  • Corn flour-1 tsp
  • Strawberries- 150 g (pureed)
  • For Meringue:
  • Egg whites- 2
  • Sugar- 50 g

How to Make

  • For Browned Butter Cake:
  • Preheat the oven to 160 degree C and put a rack in the centre.
  • Butter and flour a 9 inch x 9 inch square pan.
  • Place the butter in a skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty.
  • Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.
  • Whisk together cake flour, baking powder, and salt.
  • Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes.
  • Beat in the eggs one at a time, mixing well, and then the vanilla extract.
  • Stir in the flour mixture at low speed until just combined.
  • Scrape the batter into the greased and floured pan.
  • Smooth the top with a rubber spatula and rap the pan on the counter.
  • Bake until golden brown on top and when a toothpick inserted into the centre comes out clean, about 25 minutes.
  • Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.
  • For Strawberry Ice Cream:
  • Beat the egg yolks, sugar and corn flour until thick and creamy.
  • The sugar has to completely dissolve in the mixture.
  • Combine the milk and cream together and heat it just under boiling point.
  • At this stage immediately pour the milk into the egg mixture little by little whisking continuously.
  • Once it's well combined, return the mixture to the heat again and heat it in medium to low heat, whisking continuously until the mixture coats the back of the spoon.
  • Remove it from heat and let it cool down completely. Then add the pureed strawberries and stir well.
  • Churn in the ice cream machine according to your machine instructions.
  • Allow it to set in the freezer until required.
  • For Baked Alaska:
  • Cut a circle out of the cake using a tea cup. Line the inside of the tea cup with a cling film, add a piece of cake at the bottom, fill with ice cream and then top with another piece. Freeze it completely.
  • Take the ice cream after it's completely frozen, pull the cling film out and remove it from the cling film and flip it upside down.
  • Meanwhile, make the meringue layer.
  • Whisk the egg whites until soft peaks forms, add the sugar little by little and keep whisking until stiff peaks form.
  • Spread the meringue layer on top of ice cream layer using a spatula or using a piping bag.
  • Bake it in the preheated oven at maximum temperature until it's slightly brown on top.
  • Serve immediately.
  • Recipe Courtesy: Taste of Pearl City