Alaska Cake

D´Gari
D´Gari
This cake recipe is a dessert made with ice cream with a cake structure, which is covered with a flambéed French meringue. There are several versions regarding its origin, but it is said to have been served for the first time at a banquet in the White House during Thomas Jefferson's presidency. Don’t miss this Alaska cake recipe!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 bag D’Gari® gelatin strawberry flavor to prepare with milk, 120 g
  • 1 bag D´Gari® vanilla gelatin dessert, 120 g
  • 4 cups milk, 1 l, hot, for the ice cream 4 cups milk, 1 l, hot, for the ice cream
  • 1 cup condensed milk, 250 ml, for the ice cream 1 cup condensed milk, 250 ml, for the ice cream
  • 1 cup table cream, 200 g, for the ice cream 1 cup table cream, 200 g, for the ice cream
  • 2 cups whipping cream, 500 ml, for the ice cream 2 cups whipping cream, 500 ml, for the ice cream
  • 5 eggs, for the cake 5 eggs, for the cake
  • 3/4 cups sugar, 150 g, for the cake 3/4 cups sugar, 150 g, for the cake
  • 1 cup vegetable oil, 187 ml, for the cake 1 cup vegetable oil, 187 ml, for the cake
  • 1/2 cups sour cream, 100 g, for the cake 1/2 cups sour cream, 100 g, for the cake
  • 1 tablespoon D´Gari® vanilla essence, for the cake
  • 1 1/2 cups flour, 250 g, previously sifted, for the cake 1 1/2 cups flour, 250 g, previously sifted, for the cake
  • 1/2 tablespoons REXAL® baking powder, 15 g, for the cake
  • cooking spray, for greasing
  • 1 cup egg white, 250 ml, for the meringue 1 cup egg white, 250 ml, for the meringue
  • 1 tablespoon cream of tartar, 15 g, for the meringue
  • 1 cup sugar, 200 g, for the meringue
Preparation
8h 35 mins
35 mins
Low
  • For the ice cream, blend the hot milk with the condensed milk and the cream until fully combined. Divide the mixture into two equal parts, that is, into two containers.
  • In one of the containers, dissolve the D' Gari® strawberry-flavored gelatin to prepare with milk; in the other, the D' Gari® vanilla-flavored gelatin. Mix perfectly and freeze both for 3 hours.
  • Once the gelatins are chilled, beat each mixture with a whisk and the balloon attachment; while beating, gradually add one cup of whipping cream to each mixture and continue beating for 5 more minutes. Spread each mixture onto a stainless steel tray lined with wax paper and freeze for 1 hour, or until each ice cream is ready.
  • For the cake, blend the egg with the sugar, vegetable oil, sour cream, D’Gari® liquid vanilla, flour, and REXAL® baking powder until the ingredients are well combined. Pour the mixture into a greased baking tray and bake for 40 minutes at 180 °C. Remove from the oven, let cool, and set aside until use.
  • Assemble your cake. Grease a 20 cm diameter bowl or hemisphere-shaped cake mold and then place cling film inside. Pour the vanilla ice cream to fill one third and spread with a spoon to cover the space well; do the same with the strawberry ice cream. Once the ice creams are in the mold, cut the vanilla cake to the exact size to cover the remaining space with it (like a lid). Freeze for one hour.
  • For the meringue, beat the egg whites with the cream of tartar; once the egg whites start to double in volume, gradually add the sugar while continuing to beat until the meringue has a firm and shiny consistency.
  • Unmold the cake, completely cover with meringue forming waves with the help of a spoon and from circular movements, flambé and refrigerate before consuming.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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