Baked Alaska

Baked Alaska is a classic dessert surprise. It consists of sponge cake, ice cream, and sweet meringue, which is quickly baked before serving, and the entire dessert is then flambéed. The dessert is warm on the outside, while hiding an icy surprise inside.

Details

  • Preparation Time: 150 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 4 pieces Egg, fresh

  • 100 g Sugar, white

  • pieces Vanilla, extract, imitation

  • 120 g Wheat flour, white, multi-purpose

Italian meringue

  • 100 g Egg, egg white, fresh

  • 50 g Water

  • 187 g Sugar, white

  • pieces Ice cream, vanilla

  • pieces Alcohol, Rum

Steps

  1. Whisk the eggs and sugar until frothy. Add the vanilla and then gently fold in the flour. Pour the batter into a smaller baking dish. Bake the batter in an oven preheated to 180 degrees Celsius for 9 to 10 minutes (depending on the thickness of the batter and the size of the baking dish).

  2. Meringue: Beat the egg whites in a bowl. While beating, heat a mixture of water and sugar in a saucepan to 120 degrees. Once the mixture reaches the desired temperature, remove the saucepan from the heat. When the sugar stops boiling, carefully pour it in a thin stream into the egg whites while continuously beating. Continue beating until the mixture cools to room temperature.

  3. Line a mold with transparent foil. Cut the sponge cake to the size of the mold and place it on the bottom, then add the ice cream, and top it with another layer of sponge cake. Enrich the ice cream with various toppings if desired. Place the assembled dessert in the freezer for a while to set.

  4. Remove the mold from the freezer, turn it over, and coat the dessert with Italian meringue. Use a blowtorch to brown the meringue.

  5. Just before serving, pour flaming alcohol over the dessert.

Nutrition Information (Per 100g)

  • Calories: 238.71 kcal
  • Fat: 2.99 g
    • Saturated Fat: 0.96 g
  • Carbohydrates: 44.8 g
    • Sugars: 33.93 g
  • Protein: 6.57 g
  • Fiber: 0.24 g

Advice

Add a bit of lemon or orange zest to the sponge cake batter if desired.