A beginner's guide to making baked Alaska
Watch Lindsey Hollenbaugh, managing editor of features, attempt to make baked Alaska — a dessert consisting of a cake layer, topped with a dome of cold ice cream and covered in a layer of bruleed meringue.
Special thanks to Rachel Portnoy of Chez Nous Bistro.
Music: Jazzy Frenchy from Bensound.com ( )
Baked Alaska!
This baked Alaska is beyond easy, but so beautiful, and delicious! A dome of your favorite ice cream on top of a pound cake base covered with toasted meringue! This is a really low stress dessert to make, and the perfect excuse to use a kitchen torch! The traditional Baked Alaska would have flaming liquor poured on top or be broiled but I think the torch gives you more control and less worry! Let me know what flavor of ice cream you would use and if there are any other easy ice cream desserts you would like me to make!
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Baked Alaska Cupcakes
Looking for something unique to serve this holiday season?
Look no further than this mini baked Alaska recipe. Instead of a single, classic baked Alaska, this version of the traditional dessert makes it easy to serve individual portions. This baked Alaska cupcakes recipe features rich chocolate cake and dairy free ice cream topped with a delicate meringue frosting that’s toasted to perfection.
How to Make Baked Alaska Recipe Video
What's sweet, frozen, yummy, and set on fire? Baked Alaska! Here's how to assemble the ice cream and cake, pipe meringue, torch and how to flambé (flame it!)
Here's our recipe:
This video is part of the Tastemade Partner's Valentine's Day collaboration! Check out more great videos here:
A Showstopping Baked Alaska | In the Kitchen with Chetna Makan
Chetna is making an impressive Baked Alaska layered with coffee ice cream, chocolate cake and hazelnut meringue. Watch as she gives a detailed demo of how to create this showstopper in your home kitchen. GET THE RECIPE ►►
Follow Chetna on YouTube @FoodwithChetna
CHAPTERS ►►
0:00 - Intro
0:27 - Churn the Chocolate Ice Cream
3:11 - Baked the Chocolate Cake
4:30 - Merengue Time!
5:58 - Build, Toast, Eat
FEATURED IN THIS VIDEO ►►
Dansk Kobenstyle Saucepan:
Silicone Spoonula:
Offset Spatula:
PREP TIME: 6 hours 25 minutes
COOK TIME: 50 minutes
MAKES: 1 baked Alaska
INGREDIENTS
Coffee Ice Cream
250 milliliters whole milk
150 milliliters heavy cream
1 tablespoon instant coffee
4 large egg yolks
70 grams superfine sugar
Chocolate Cake
120 grams unsalted softened butter, plus more for greasing the tin
120 grams superfine sugar
2 large eggs
125 grams all-purpose flour
1 teaspoon baking powder
50 grams 70% dark chocolate, melted
Hazelnut Meringue
4 large egg whites
200 grams superfine sugar
1 pinch cream of tartar
30 grams roasted hazelnuts, chopped, divided
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Baked Alaska
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Here is what you'll need!
Baked Alaska
Servings: 12
INGREDIENTS
Ice Cream
1 pint vanilla ice cream, softened
2 pint strawberry ice cream, softened
2 pints chocolate ice cream, softened
Cake (Can Sub Boxed Yellow Cake)
1 cup butter, at room temperature
2 cups sugar
4 eggs, at room temperature
3 cups cake flour, sifted
1 cup milk
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
Swiss Meringue
4 egg whites, at room temperature
1 cup sugar
1 teaspoon cream of tartar
1 teaspoon vanilla extract
PREPARATION
1. Wrap a 10-inch freezer-safe bowl in plastic wrap. Scoop the vanilla ice cream into the bowl, and using a spatula smooth the ice cream to form an even layer. Freeze for 1 hour, or until frozen.
2. Remove the bowl from the freezer, and scoop the strawberry ice cream onto the frozen vanilla layer. Using a spatula, smooth the strawberry ice cream to form an even layer. Freeze for 1 hour, or until frozen. After the strawberry layer is frozen, repeat with chocolate ice cream.
3. Preheat the oven to 350˚F (180˚C).
4. In a bowl, add the eggs and sugar and whisk until well combined.
5. Add 1 egg and mix until combined. Repeat with remaining eggs, mixing after each egg is added.
6. Alternate adding a little bit of flour and milk, whisking after each addition until combined. Repeat until the flour and milk have been used up. The batter should be smooth and creamy.
7. Add the baking powder, salt, and vanilla extract and whisk until well combined.
8. Pour the batter into a greased and floured 10-inch cake tin and bake for 50 minutes to 1 hour, until the top is golden brown and a toothpick comes out clean.
9. Let the cake cool completely. Once cool, invert the cake onto a plate and set aside.
10. Bring a pan of water to a simmer over medium heat.
11. Place a heatproof bowl over the simmering water, and add the egg whites, sugar, and cream of tartar. Whisk constantly until the sugar has dissolved and the egg white mixture is warm, about 3 minutes.
12. Remove the bowl from the pan. Using a hand mixer, beat the egg white mixture until stiff, glossy peaks form, about 10 minutes. Add the vanilla extract and mix until just combined.
13. Remove the bowl of ice cream from the freezer and gently invert it onto the cake, creating a dome shape. Remove the plastic wrap from the ice cream.
14. Working quickly, use a spatula to spread a layer of meringue over the entire cake and ice cream dome so that it’s fully coated.
15. Using a kitchen torch, brown the peaks of meringue.
16. Serve immediately. Enjoy!
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MUSIC
You Can't Run Away_No Vocals
Licensed via Warner Chappell Production Music Inc.