Baked Alaska Cake with Summer Berries

Votes: 1

Time: 12 hours 5 minutes
Complexity: average
Servings: 10-12

This American Baked Alaska cake is a great way to wow your guests at a summer party, as they'll find cold ice cream waiting inside the warm baked cake! This stunning ice cream cake isn't all that difficult to make. Choose a round bowl to create a spherical shape, and layer it with ice cream, sorbet, and a delicate, airy sponge cake soaked in fresh berry syrup. Then, cover the frozen cake with whipped egg whites and bake in a very hot oven for 5 minutes, or toast the meringue with a blowtorch. Thanks to the meringue's insulating properties, the ice cream won't melt during this short baking time. Serve immediately and garner rave reviews!

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

2 cups blackberries
1/4 cup sugar
Zest and juice of 1 lemon
2 tbsp. vanilla ice cream, softened at room temperature
4 tbsp. raspberry sorbet, softened at room temperature
450 gr. Angel Food biscuit, cut into 1 cm thick slices.

Meringue

Protein of 4 large eggs, room temperature
A pinch of cream of tartar
2/3 cup sugar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: blackberry, sugar, lemon, vanilla ice cream, raspberry sorbet, biscuit, eggs, cream of tartar

Cooking the dish according to the recipe:

In a medium saucepan, add 1/4 cup water, blackberries, and sugar. Cook over medium-high heat for about 5 minutes, or until the berry sauce has formed. Remove from the heat and stir in the lemon juice and zest. Pour into a pie dish and cool to room temperature.
Spray a 3.5-quart metal or glass bowl with cooking spray and line with plastic wrap, allowing 1 inch (2.5 cm) of plastic wrap to hang over the sides of the bowl.

Spread 2 cups of vanilla ice cream over the bottom of a bowl. Use a large piece of plastic wrap to press the ice cream firmly into the bowl. Dip the sponge cake slices on both sides in the blackberry syrup (like dipping bread in egg for French toast) and arrange them on top of the ice cream, trimming the edges of the cake to create an even layer. Top with the remaining blackberry sauce.
Then spread the raspberry sorbet over the sponge cake. Press it down firmly with a large piece of plastic wrap. Smooth the surface of the sorbet with a spatula and top with the remaining sponge cake slices, trimming them to create a flat, even layer. Cover with the overhanging ends of the plastic wrap and press gently. Freeze for at least 4 hours or overnight.
Prepare the meringue. Beat the egg whites and cream of tartar with a mixer at medium-high speed for 2 minutes until foamy. Then increase the mixer speed, gradually add the sugar, and beat until stiff peaks form and the sugar is completely dissolved, about 5 more minutes. Invert the ice cream cake onto a parchment-lined baking sheet and remove the film. (If the cake doesn't come out of the bowl, leave it upside down for about 5 minutes; this will allow it to slide out on its own.) Spread the meringue evenly over the sides of the cake and in a slightly thicker layer on top. Use the back of a spoon to create a swirl pattern and freeze the cake for 3 hours or up to 2 days.
Preheat the oven to 260°C (400°F). Bake the cake for 3-5 minutes, until the meringue is golden brown. Alternatively, use a blowtorch to brown the meringue on all sides. Using two spatulas, transfer the cake to a serving platter or cake stand. Slice and serve.

Categories:

recipe / Summer dishes / Desserts / Ice cream cakes / Soufflé, puddings, meringues, meringues / Cakes / Food Network - recipes / American cuisine