Baked Alaska Cakes
Votes: 9
Time: 30 min.
Complexity: average
Servings: 4 - 8
Complexity: average
Servings: 4 - 8
Delight your guests with a stunning Baked Alaska dessert in the form of individual cupcakes. A soft sponge cake soaked in orange syrup is filled with vanilla ice cream, topped with a layer of orange sorbet, and all of this is topped with a rich, toasted meringue. This intricate dessert may seem complicated at first glance, but if you follow the step-by-step recipe, you'll easily assemble all the ingredients into an elegant treat. The beauty of these cupcakes is that they can be made ahead of time and stored in the freezer, then toasted in the oven just before serving. The insulated meringue will ensure the dessert turns a deliciously golden brown without the ice cream melting.
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.
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
- 2 tbsp. orange sorbet
- 1 cup vanilla ice cream, softened
- 16 - 20 pcs. soft ladyfingers sponge cake
Orange syrup
- 1/4 cup freshly squeezed orange juice (from 1–2 oranges)
- 2 tablespoons of sugar
- 2 tablespoons of water
Meringue
- Whites of 4 large eggs, room temperature
- A pinch of cream of tartar
- 2/3 cup sugar
- 0.5 tsp vanilla extract
We recommend
Recipes with similar ingredients: vanilla ice cream, Orange sorbet, biscuit cookies, eggs, cream of tartar, meringue
Cooking the dish according to the recipe:
- Orange syrupCombine orange juice, sugar, and water in a small saucepan and heat over medium heat. Bring to a boil and simmer until syrupy, reducing by half, 3-5 minutes. Let cool.
- Make an ice cream cakeMeanwhile, spray four freezer-safe ramekins (180 ml each) with cooking spray and line with plastic wrap, leaving a 2-inch overhang. Divide the sorbet evenly among the ramekins; using a piece of plastic wrap, press the mixture into the center and up the sides of the ramekins to form a bowl. Spoon vanilla ice cream into the center and spread evenly.
- Arrange the ladyfingers on top in a single layer, breaking them into bite-size pieces, then drizzle with orange syrup. Cover with plastic wrap and freeze until very firm, at least 4 hours or overnight.
- MeringueIn a large bowl, beat the egg whites and cream of tartar with a mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually beat in the sugar, then increase the mixer speed to high and beat until stiff, glossy peaks form, 4 to 5 minutes. Add the vanilla and beat until smooth. Transfer the meringue to a large pastry bag fitted with a 1/2-inch round tip.
- Uncover the cakes and invert them onto a foil-lined baking sheet. Let them rest until they slide out of the pans, then remove the plastic wrap. Pipe a spiral pattern over the entire surface of each cake. Freeze for at least 3 hours or up to 2 days.
- Before serving, toast the meringue with a kitchen torch (or bake in the oven at 260°C) until golden brown, 3-5 minutes. Use a spatula to transfer the cakes to plates.
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