Looking for an easy yet impressive dessert recipe? Check out the Baked Alaska cake Recipe! It’s a delightful American treat with layers of cake and ice cream, all topped with a toasty meringue layer.
Even though it looks elaborate, making Baked Alaska at home is quite simple. Each part is easy to prepare, although it does require some time for the final result.
Key Baked Alaska cake Ingredients & Why
Baked Alaska uses a blend of ice cream flavors like vanilla, chocolate, and strawberry. Soften the ice cream before using.
Pound cake serves as the traditional base, but chocolate brownies work too. Slice and press the cake into the softened ice cream.
Some recipes add extras like chocolate wafer crumbs or a hot, high-proof rum coating for Baked Alaska before serving.
How Do You Make The Best Baked Alaska cake?
- For the ice cream cake: Grease a 3-quart metal bowl. Layer sorbet, vanilla ice cream, and half the chocolate ice cream with alternating scoops. Smooth it out by pressing with plastic wrap, add wafer crumbs, re-cover, and freeze for about 30 minutes to set.
- First, unwrap and evenly spread the chocolate ice cream over the crumbs. Next, slice the pound cake into 1/2-inch-thick pieces to completely cover the ice cream, using about two-thirds of the cake. Finally, wrap it in plastic and freeze until firm, a minimum of 2 hours or up to 2 days.
- For the meringue, whip egg whites and cream of tartar in a large bowl using a mixer for about 2 minutes. Gradually incorporate sugar until stiff, glossy peaks are achieved.
- Unwrap the cake, flip it onto a parchment-lined baking sheet, and remove any lingering plastic. Apply a generous layer of meringue, making the top thicker than the sides, and create decorative swirls with a spoon. Freeze for at least 3 hours to set.
Pro Tips For Making Baked Alaska cake Recipe
- Freeze the ice cream dome until rock solid for at least two hours before assembling to prevent melting.
- Soften the ice cream (or an alternative) just enough for easy spreading and packing into the mold when assembling a Baked Alaska.
- The cake layer, whether sponge cake, pound cake, or brownies, is essential for structure and flavor, also catching ice cream drips.
- For fluffy, light meringue, opt for French or Italian meringue. Add cream of tartar to stabilize and ease handling.
- Brown the meringue either in the oven or with a kitchen torch, but be cautious not to overburn it when using a torch.
- Baked Alaska is an ideal make-ahead dessert. Prepare ice cream and cake layers in advance, then assemble just before serving.
- Create your unique Baked Alaska recipe by experimenting with various ice cream, cake, and meringue flavors.
How to Store Baked Alaska cake
- Seal the leftover Baked Alaska in plastic wrap.
- Follow up by wrapping it in aluminum foil.
- Freeze the wrapped Baked Alaska.
- For optimal results, freeze uncovered for one week.
Can You Freeze Baked Alaska cake?
Freeze Baked Alaska for convenient make-ahead storage. Refresh the meringue before serving. Store it in the freezer until your next craving. Leftovers? Wrap tightly and freeze. Assemble dessert? It’s good in the freezer for up to a week. Not baked yet? Freeze for about three days. When serving time comes, brown the meringue in the oven or with a blowtorch.
Frequently Asked Questions About Baked Alaska cake
What is the history of Baked Alaska?
The inventor of Baked Alaska remains a topic of discussion, but it’s widely agreed that the dessert’s name commemorates the United States’ acquisition of Alaska in March 1867. Benjamin Thompson, Count von Rumford, an American-born British physicist, is credited with a similar dish in France called the “Norwegian omelette.”
What kind of cake is used in Baked Alaska?
Baked Alaskas are commonly garnished with sponge cake, but you can also opt for genoise, pound cake, or even brownies for a diverse experience.
How do you keep the ice cream from melting?
Embracing tradition, a layer of sponge cake cradles the heart-chilling delight of ice cream, while a sweet meringue cloak wraps it in a surprising warm-cold symphony. For success, make sure your ice cream is perfectly frozen before crowning it with meringue.
Baked Alaska Cake Recipe
For the Ice Cream Cake:
- Vegetable oil, for brushing
- 1 pint raspberry, passion fruit or other sorbet, softened
- 1 pint vanilla ice cream, softened
- 1 quart chocolate ice cream, softened
- 1 cup chocolate wafer crumbs (about 17 crushed wafers)
- 1 loaf pound cake
For the Meringue:
- 1 cup egg whites (about 6 large), at room temperature
- Pinch of cream of tartar
- 1 cup Sugar
- Let's craft the ice cream cake: Begin by greasing a 3-quart metal bowl. Then, layer it with scoops of sorbet, vanilla ice cream, and half of the chocolate ice cream, alternating between small and large scoops for a visually enticing mosaic. Cover the ice cream with plastic wrap, pressing gently to create a smooth surface. Afterward, remove the wrap, sprinkle wafer crumbs, re-cover, and freeze for approximately 30 minutes.
- Begin by unwrapping the ice cream and spreading it evenly on top of the crumbs. Then, slice the pound cake into 1/2-inch-thick pieces, ensuring complete coverage of the ice cream. Use about two-thirds of the cake. Wrap it in fresh plastic and freeze until it's firm, which should take at least 2 hours, but you can also store it this way for up to 2 days.
- To make the meringue, whip the egg whites and cream of tartar in a large bowl using a mixer on medium-high speed for approximately 2 minutes. Gradually add the sugar while beating on high speed until the egg whites become glossy and form stiff peaks.
- Start by unwrapping the cake and gently inverting it onto a baking sheet lined with parchment paper. If needed, allow it to stand inverted until it releases. Remove the remaining plastic wrap, then generously coat the ice cream with meringue, ensuring the top is slightly thicker than the sides. Use the back of a spoon to create decorative swirly peaks in the meringue. Finally, place it in the freezer for a minimum of 3 hours.