Mini Baked Alaska Cakes
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Quantity: 6 cakes
Complexity: easily
Quantity: 6 cakes
This recipe combines two popular American summer desserts—ice cream and s'mores—into a luxurious Baked Alaska. Chocolate ice cream is spread on a graham cracker, topped completely with meringue, and then toasted with a blowtorch. If you don't have a blowtorch, you can broil the cakes for a couple of minutes in the oven on broiler mode until the meringue is golden brown.
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:
- 6 cups of chocolate ice cream
- 6 graham crackers
- 4 egg whites
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Recipes with similar ingredients: pasteurized eggs, meringue, shortbread cookies, chocolate ice cream
Cooking the dish according to the recipe:
- Remove the cardboard boxes from 6 chocolate ice cream cones and place each circle of ice cream on a graham cracker square. Freeze until firm, about 20 minutes.
- Meanwhile, beat 4 egg whites with a pinch of cream of tartar with a mixer until foamy, 30 seconds to 1 minute. Gradually whisk in 2/3 cup sugar and beat on high speed until stiff, glossy peaks form, 4-5 minutes. Spread the meringue over the ice cream, then crisp the surface with a blowtorch and refrigerate until serving.
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