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Deborah

Deborah Dana

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Recipe of Baked Alaska
Recipe

Baked Alaska

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A dessert that plays with the hot and the cold. The baked alaska is ice cream with meringue.
Learn more about Deborah Dana

Ingredients

12 portions
  • 4 eggs
  • 1/2 cups sugar
  • 1 1/2 tablespoons vanilla extract
  • 3/4 cups flour
  • 6 tablespoons butter
  • 2 liters chocolate ice cream
  • 6 egg whites
  • 3/4 cups sugar
  • 1/2 tablespoons liquid vanilla

Preparation

Preheat the oven to 160 C. Grease with Pam a 23 cm container to bake cakes.
In a deep bowl beat the 4 whole eggs, 1/2 cup of sugar and vanilla.
Put the mixture in a bain-marie for 2 minutes until it is slightly hot.
In an electric mixer beat the mixture quickly to form thick peaks (about 7 minutes).
Slowly add flour and butter and finish whisking.
Pour the cake mixture into the bowl and bake for 25 minutes, until golden brown.
Cover a deep glass container with egapak (plastic paper). Put the chocolate ice cream in the bottom of the bowl and carefully put the freshly baked cake on top.
Freeze the cake and ice cream at least 4 hours (or leave overnight).
In an electric mixer beat the egg whites with a pinch of salt.
Add sugar and vanilla in tablespoon.
Remove the ice cream and the cake from the freezer and turn over a foot mold that is large enough (the cake is below the ice cream).
Quickly cover the cake with the meringue making spikes with a spoon and chill in a freezer for half an hour.
Just before serving Baked Alaska in a 260 C oven previously heated for 5 minutes.
Serve immediately

PRESENTATION

Put on a round dessert plate and serve.

TIPS

The ice cream must be left to cool at least 4 hours or overnight.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Paulina García
08/04/2013 10:06:36
me encantó este postres esta delicioso, se convirtió en uno de mis favoritos!!!

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