Baked Alaska
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
60
Spice
50
Sweetness
38
Sourness
46
mins
Prep time (avg)
3.2
Difficulty
Ingredients:
10
Eggs2 cups
Vegetable Oil1 cup
Sugar6 cups
Flour2 tbsps
Baking Powder2 cups
Milk200 g
Semisweet Chocolate3 cup
Light Corn Syrup1 cup
Water (hot)Directions:
1
Sponge: Preheat oven to 325 degrees
2
In the bowl of an electric mixer, beat together the eggs, vegetable oil and sugar until light
3
Add the vanilla
4
Sift together the flour and baking powder
5
In 3 additions, alternately add the flour and baking powder with the milk
6
Pour the batter into a greased, parchment-lined jellyroll pan
7
Bake 25 to 30 minutes or until it springs back to the touch
8
When the cake is cool, invert from the pan onto a piece of parchment paper
9
Halve the cake lengthwise
10
Place a 2 quart bowl on top of 1/2 the cake and cut around the bottom of the bowl
11
Reserve the rest of the cake
12
Set the cake round on a parchment lined sheet pan
13
Remove ice cream from freezer
14
Using a large spoon mound the chocolate ice cream on top of the cake round
15
Layer the strawberries on top of the chocolate ice cream
16
Top and continue to mound the coffee ice cream
17
You can make as many layers as you like
18
If the ice cream begins to soften too much, return to the freezer until firm and continue
19
Cut the remaining cake into triangles and cover the mound of ice cream with cake
20
Return cake to the freezer for at least 2 hours or up to 2 days
21
Meringue: Whip the egg whites until soft peaks form
22
Add the sugar and beat until stiff and glossy
23
As soon as the meringue is ready, remove the ice cream cake from the freezer
24
Spread the meringue evenly over the dessert in a swirling motion or pipe decoratively
25
Return to the freezer for at least 3 hours or up to 2 days
26
Warm Glossy Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water
27
Stir constantly until melted, then whisk in the corn syrup and water
28
Whisk until smooth and shiny
29
When ready to serve, heat the oven to 500 degrees
30
Remove the dessert from the freezer and place it in the oven
31
Bake 3 to 4 minutes or until browned
32
You can also use a blow torch to brown the meringue
33
After it is browned it's possible to freeze dessert again overnight before serving
34
Serve in slices with warm glossy chocolate sauce