Baked Alaska Cake

Votes: 2

Time: 6 hours 30 minutes
Complexity: average
Servings: 12

Baked ice cream isn't just a gourmet dessert; the amazing Baked Alaska cake is also easy to make at home. This dessert impresses with its appearance and taste: a spherical cake made with several types of ice cream, layered like a colorful mosaic on a soft, chocolate wafer and tender pound cake crust. The whole thing is topped with a thick layer of airy meringue and baked in the oven until the snow-white cap of whipped egg whites takes on a golden hue. Bake the cake at the highest temperature possible to prevent the ice cream from melting, or use a kitchen blowtorch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ice cream cake

1 pound cake
2 cups of any sorbet, such as raspberry or passion fruit, softened
2 cups vanilla ice cream, softened
4 cups chocolate ice cream, softened
1 cup crumbled chocolate wafers (about 17 wafers)
Vegetable oil to grease the bowl

Meringue

1 cup egg whites (from about 6 large eggs), room temperature
A pinch of cream of tartar
1 cup of sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ice cream, sorbet, cupcake, eggs, cream of tartar, meringue

Cooking the dish according to the recipe:

Grease a 3-quart metal bowl with vegetable oil and line with plastic wrap. Fill the bowl with sorbet, vanilla ice cream, and half the chocolate ice cream, using alternating small and large spoons to create a mosaic.
Place a piece of plastic wrap over the ice cream and press down to even out the surface and ensure there are no gaps between the scoops. Remove the plastic wrap, sprinkle the ice cream with wafer crumbs, and cover with plastic wrap again, pressing gently. Freeze for about 30 minutes.

Remove the plastic wrap from the top of the cake and spread the remaining chocolate ice cream in an even layer over the wafer layer. Slice the pound cake into 1/2-inch-thick slices; cover the ice cream slices completely, trimming them as needed (you'll use about two-thirds of the cake). Cover with clean plastic wrap and freeze for at least 2 hours or up to 2 days.
Prepare the meringueIn a large bowl, beat the egg whites and cream of tartar with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar, beating on high speed until the whites are glossy and hold stiff peaks.
Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. Let it rest upside down, if necessary, until it slides out of the bowl. Remove the remaining plastic wrap and completely cover the ice cream with meringue, making a dome-shaped top slightly thicker than the sides. Use the back of a spoon to form swirls on the surface of the meringue. Freeze for at least another 3 hours.
Preheat oven to 260°C (400°F). Bake the cake until the meringue peaks are golden brown, about 4 minutes. Alternatively, toast the meringue with a blowtorch. Let the cake sit at room temperature for 5-10 minutes, then slice. Leftovers can be stored in the freezer.

Categories:

recipe / Cold dishes / Summer dishes / Festive dishes / Birthday / Desserts / Ice cream cakes / Cupcakes, biscuits / Ice cream, sorbets / Cakes / Food Network - recipes / American cuisine