Professional Baker Teaches You How To Make BAKED ALASKA!
Anna Olson combines lavender honey ice cream and cake covered with meringue for this beautifully classic baked Alaska. See below for Baked Alaska recipe ingredients and baking instructions.
Did you know that this old-fashioned dessert, which originated at New York City's Delmonico's restaurant to commemorate the purchase of Alaska in 1867?
Sponge Cake
6 large eggs, at room temperature
1 cup (200 g) sugar
1 cup (150 g) all-purpose flour
¼ tsp (1.25 g) salt
2 Tbsp (30 g) unsalted butter
1 tsp (5 mL) vanilla extract
Ice Cream
2 cups (500 mL) half-and-half (10%) cream
1 vanilla bean
2 Tbsp (30 mL) fresh lavender blossoms ( or 1 Tbsp/15 mL dried)
4 large egg yolks
6 Tbsp (75 g) granulated sugar
1 cup (250 mL) whipping cream
¼ cup (75 g) honey
Meringue
3 large egg whites
¾ cup (150 g) granulated sugar
1 tsp (5 mL) vanilla extract
DIRECTIONS
Sponge Cake
1. Preheat the oven to 325 ºF (160 ºC). Line the bottom of a 12-x-17-inch baking pan (with a lip) with parchment paper.
2. Whip the eggs and sugar on high speed until they are almost white in colour, more than triple in volume and hold a ribbon when the beaters are lifted, about 5 minutes.
3. Sift the flour and salt and, still on medium speed, add them to the eggs and mix until combined. Spoon about a cup of the batter into a bowl, and stir in the melted butter and vanilla. Add this all back to the full batter and fold in on low speed or by hand until blended. Pour the batter into the prepared pan, spread to ensure it is as level as possible and bake for about 25 minutes, until the centre of the cake springs back when gently pressed. Cool the cake completely in the pan.
Ice Cream
1. For the ice cream, heat the 10% cream in a small saucepan over medium heat, along with the lavender blossoms and the scraped seeds and the vanilla pod until it just begins to come to a simmer. Remove the vanilla pod. Whisk the egg yolks and sugar in a small bowl. Slowly pour the hot cream into the egg mixture while whisking constantly, and add this back to the pot. Switch to a wooden spoon and stir the cream (still over medium heat) until it coats the back of the spoon, about 4 minutes. Pour the crème anglaise through a strainer and cover the surface of it directly with plastic wrap. Cool to room temperature and then chill completely. Prepare to freeze the ice cream when you are ready to assemble the baked Alaska.
2. When ready to assemble, whisk the whipping cream and honey into the chilled custard and pour into an ice cream maker following manufacturer’s instructions. This can take around 20 minutes, so while churning, prepare the cake.
3. Use a bowl that holds 10 cups (2 ½ L) by volume as your mold. Line the bowl with plastic wrap so that it hangs over the sides. Loosen the cake from sides of the pan, turn out onto a cutting board and peel away the parchment paper. Cut a circle of cake to fit in the bottom of the bowl, and cut strips of cake that fit in the bowl to fully line the bowl so that there are no visible gaps (but it doesn’t have to look perfect, since the entire cake will be covered with meringue). Once the ice cream is frozen but still soft, spoon it into the bowl, spreading to level it. Top the ice cream completely with remaining cake, wrap and freeze until firm, about 4 hours.
Meringue
1. The meringue should be prepared immediately before serving the Baked Alaska. Preheat the oven to 450 ºF (230 ºC).
2. Whisk the egg whites and the sugar in a metal bowl. Place the bowl over a saucepot filled with an inch (2.5 cm) of gently simmering water and whisk until the egg whites are warm to the touch. Use electric beaters or transfer the whites to a stand mixer fitted with a whip attachment and whip until the meringue is glossy and holds a stiff peak when the beaters are lifted, about 4 minutes.
3. Pull the ice cream cake from the freezer and turn it out onto an inverted baking tray lined with parchment paper, removing the plastic wrap. Spread the meringue over the entire surface of the cake, swirling the meringue to create a pretty pattern. Bake the cake for 3-4 minutes, until it just begins to brown. Immediately transfer the cake to a serving plate, bring to the table and slice to serve with fresh raspberry coulis.
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Raspberries - Picking, Freezing and Raspberry Cream Cheese Coffee Cake
Priscilla shows you our raspberry patch, how we prepare for later use and her delicious raspberry cream cheese coffee cake.
See the link below for the recipe.
NO BAKE BOSTON CREAM CAKE RECIPE
pan; 12×11×3 or anything close
ingredients
4 eg yolks
2 tsp. vanilla extract
1/4 cup all purpose flour
1/2 tsp. salt
1 cup sugar
365 ml. or 1 can evaporated milk
1/2 cup butter or refrigerated margarine
250 ml. all purpose cream
24 pcs. graham crackers
3/4 cup evaporated milk
250 ml. all purpose cream
250 grams dark chocolate chips or bar
thank you for watching!
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#nobake
#nobakebostoncreamcake
#bostoncreamcake
#grahamdessert
#grahamfloat
#lutongtinapay
#pangnegosyo
#holidaycake
Blueberry Cake
This video is for the website Fruit facts
Delicious Cherry Coffee Cake
I love to try new recipes. This was a new recipe I hadn’t tried before and it is a keeper. You can change it up by varying the kind of pie filling you use. The cookbook the recipe came from isn’t available on Amazon, but I do say in the video how much of each ingredient you will need, the process, cooking temperature, and how long to cook it. I hope y’all enjoy this recipe! Happy baking friends! ????
cooking #recipes #food #alaskan homemaker #homemaker #baking
Practical baked Alaska | ice cream, cake and Italian meringue
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***RECIPE***
For the cake:
1/2 cup (60g) cake flour (all-purpose would be ok instead)
1 1/4 cups (150g) powdered sugar (could use 3/4 cup granulated sugar instead)
1/2 cup (50g) cocoa powder (or replace with more flour if you don't want chocolate)
1 teaspoon baking powder
1/4 teaspoon salt
4 egg yolks (reserve the whites for the meringue
1/2 cup (140g) Greek yogurt (could use sour cream instead)
1/3 cup (85 mL) milk (coffee would be good instead, water would be fine)
1/2 cup (120 mL) any neutrally-flavored cooking oil
For the ice cream:
Two pints (946 mL) any ice cream you like (I used strawberry)
For the meringue:
4 egg whites (reserved from the yolks for the cake)
1/2 teaspoon cream of tartar (a little squeeze of lemon or dash of vinegar would be fine instead)
1/2 teaspoon cornstarch (or any refined starch)
1 cup (200g) sugar
1/2 cup (120 mL) water
a squeeze of corn syrup (if you have it — honey would work too)
1 teaspoon vanilla extract
tiny pinch of salt
Get a 9-inch (23 cm) square cake pan — you could use something a little bigger but not smaller. Cut a square of parchment paper big enough to cover the pan and reach up beyond the sides. Cut diagonal slits into all four corners so that the parchment will sit reasonably secure inside the pan.
Get your oven heating to 350ºF/180ºC.
Combine all the ingredients for the cake, whisk/beat until smooth and keep mixing for a couple minutes to whip some air into the batter. Pour it into the cake pan and bake until a skewer or knife comes out of the center clean — mine took 25 minutes but the time will depend on a lot of factors.
Cool the cake on the counter for a bit and then transfer it to the freezer to harden for at least 30 min. About 10 min before you want to do everything else, take your ice cream out and put it on the counter to soften. When it's squishy — soft but not melted — take the cake out of the freezer and drop the ice cream evenly over the surface in dollops. Use the back of a big spoon or a spatula to smooth out the ice cream to an even layer and return the pan to the freezer to harden while you make the meringue.
Put the sugar, water and corn syrup in a small sauce pan and turn the heat on high. While it comes to a boil, put the egg whites, cream of tartar and corn starch in a large, heat-proof mixing bowl and whip them until you get firm peaks. When the boiling syrup reaches 240ºF/115ºC, carefully drizzle it into the egg whites as you continue to whip. Once all the syrup is in, keep whipping until the meringue cools down to where it's warm (but not hot) to the touch. Mix in the vanilla and the salt.
While the meringue is still warm and pliable, take the pan out of the freezer, dump on the meringue and smooth it out to an even layer. Return the pan to the freezer and let it harden for at least a couple hours — overnight is fine.
When you're ready to eat it, use the parchment to lift the whole thing out of the pan and onto a cutting board. Peel the paper off the sides. You could brown the top now, or cut it into 6-9 individual pieces before you brown them (wipe the knife in-between cuts to ensure clean edges).
You have at least four options for browning the top:
1) Put the whole thing under a very hot broiler (grill). You might melt the ice cream a little, but if you throw it in straight from the freezer, it'd be fine. This would work best if you browned the whole thing at once, rather than browning individual pieces.
2) Use a cheap fire stick to singe the top. This take a little while and will only do a really good job on the meringue peaks.
3) Use a kitchen torch. This is quick, effective and looks nice.
4) Plate the individual slices, douse them in a very high-proof spirit (I used 190 proof Everclear) and use a fire stick or warm match to ignite the booze. Do this at the table, so people can enjoy the show and blow out the fire before it burns/melts the dessert too much. Be careful, obvs. And turn the lights out so the flames are more visible.