Baked Alaska
A dessert that plays with hot and cold. Baked Alaska is ice cream with meringue.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
- 4 eggs
- 1/2 cups sugar
- 1 1/2 tablespoons vanilla essence
- 3/4 cups flour
- 6 tablespoons butter
- 2 liters chocolate ice cream
- 6 egg whites
- 3/4 cups sugar
- 1/2 tablespoons vanilla essence
Preparation
1h
0 mins
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- Preheat the oven to 160 C. Grease a 23 cm cake pan with Pam.
- In a deep bowl, beat the 4 whole eggs, 1/2 cup of sugar, and vanilla.
- Place the mixture in a water bath for 2 minutes until it is slightly warm.
- In an electric mixer, beat the mixture quickly until thick peaks form (about 7 minutes).
- Slowly add the flour and butter and finish beating.
- Pour the cake mixture into the pan and bake for 25 minutes, until golden.
- Line a deep glass dish with plastic wrap. Place the chocolate ice cream at the bottom of the dish and carefully place the freshly baked cake on top.
- Freeze the cake and ice cream for at least 4 hours (or leave overnight).
- In an electric mixer, beat the egg whites with a pinch of salt.
- Add the sugar and vanilla one tablespoon at a time.
- Remove the ice cream and cake from the freezer and flip onto a pie dish that is large enough (the cake is underneath the ice cream).
- Quickly cover the cake with the meringue, making peaks with a spoon, and chill in the freezer for half an hour.
- Just before serving, bake the Baked Alaska in a preheated oven at 260 C for 5 minutes.
- Serve Immediately
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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