Strawberry Baked Alaska





You will really get a hot reception for this cool dessert from your sweetheart, if you make this on Valentine's Day, I guarantee you!

Oooh, is it delicious!  This recipe calls for strawberry ice cream but, you can use any flavor; chocolate ice cream is great also and it could even be baked using brownies.  It is really so easy to make, just remember that it has to made right before serving. 

I was always in awe of Baked Alaska and made it for the first time shortly after we were married.  I was new at cooking and had never made meringue; however, it was easy and it turned out perfectly.   I love ice cream, cake and meringue and at the time, I thought Bill did also.  Only later, when Mom baked a lemon meringue pie did I discover that he really doesn’t care for meringue at all and always scoops it off.  He ate it on the Baked Alaska I made though.  Now that’s true love!

Baked Alaska is a clever combination, fun to bake and worth it just to imagine ice cream being baked!  It’s hot and cold at the same time and was the pièce de résistance back in the 60’s and 70’s.  Try it, you’ll love it for your Valentine's dessert!



Strawberry Baked Alaska

For the Filling:
2 pints strawberry ice cream, slightly softened

For the Cake:

1 teaspoon butter, softened
½ cup cake flour
Dash of salt
3 eggs, separated
½ cup sugar
½ teaspoon grated lemon zest
1 tablespoon lemon juice

For the Meringue:

4 egg whites
2 pinches cream of tartar
½ cup sugar

Method:

For the filling: 
Line a 7” bowl with a 15” piece of plastic wrap, allowing excess to hang over rim of bow.  Pack ice cream into bowl, smoothing out top, and freeze until solid, at least 4 hours.

For the cake: 
Preheat oven to 325 degrees.  Butter 8” round cake pan with half the butter.  Line pan with an 8” sheet of parchment paper, butter paper with remaining butter and set aside.  Sift together flour and salt into a small bowl and set aside.

Put egg yolks into mixing bowl and beat with electric mixer on medium-high until pale yellow, about 1 minute.  Gradually add sugar while beating; beat until fluffy, about 1 minute.  Stir in lemon zest and juice and set aside.

Put egg whites into another mixing bowl and beat with clean beaters on medium-high speed until stiff but not dry peaks form, about 2 minutes.
Fold whites into yolk mixture with a rubber spatula.  Fold in flour mixture in two batches, taking care not to deflate batter.  Pour batter into prepared pan and bake until toothpick inserted in center comes out clean, 20-25 minutes.
Set aside to cool completely, then invert onto rack, peel off parchment paper, set cake aside.

For the meringue:
Preheat oven to 450 degrees.  Put egg whites and cream of tartar into a mixing bowl and beat with electric mixer on medium speed until soft peaks form, about 1 minute.  Increase speed to high and gradually add sugar, beating until thick, shiny, stiff but not dry peaks form, about 2 minutes.

Put cake onto a parchment-lined baking sheet.  Invert ice cream onto cake and peel off plastic.  Cover ice cream and cake with meringue.  Bake until meringue begins to brown, about 5 minutes.  Carefully transfer to a cake plate and serve immediately.
Serves 8

It is as heavenly delicious as it looks!!!

3 comments:

  1. i have never had anything like this, it looks amazing! i love the colors!

    ReplyDelete
  2. I hope you try it, Teresa! It's great with chocolate cake and raspberry ice cream also. Thanks!

    ReplyDelete
  3. Oh! I like cake.
    Very nice Photo.

    ReplyDelete

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