Baked Alaska
This recipe guides you through creating a classic Baked Alaska, a dramatic dessert featuring a base of Devil's Food Cake topped with a generous scoop of caramel ice cream. The entire confection is then encased in a fluffy, sweet meringue, which is quickly browned to a golden finish, offering a delightful contrast of hot and cold textures.
Equipment
- 1 Stand Mixer Essential for achieving stable, voluminous meringue.
- 2 Mixing Bowls One for meringue, one for other preparations.
- 1 Rubber Spatula For folding and spreading ingredients gently.
- 1 Baking Sheet For assembling and holding the Baked Alaska.
- 1 Kitchen Torch For quickly browning meringue without melting ice cream. Alternatively, a very hot oven.
Ingredients
Main
- 6 tablespoons Dutch-processed cocoa powder
- ¾ cup sugar
- ½ cup plus 2 tablespoons hot milk
- 1 cup sifted cake flour
- ½ plus 1/8 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable shortening
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ quarts caramel or dulce de leche ice cream or other ice cream of choice (see Notes), softened slightly
- 2¼ cups sugar
- 10 large egg whites at room temperature
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- Devil's Food Cake Layer recipe follows
Instructions
- Ensure the Devil's Food Cake layer is chilled and ready as the base for the dessert.
- Allow the caramel ice cream to soften slightly, then spread it evenly over the cake layer, shaping it into a dome. Place the assembled cake and ice cream on a baking sheet and freeze until completely solid.
- If baking, preheat your oven to 500°F (260°C); otherwise, prepare your kitchen torch.
- In a clean stand mixer bowl, beat the room temperature egg whites with cream of tartar and salt on medium speed until soft peaks form.
- Gradually add the sugar, increasing speed to high, and continue beating until stiff, glossy peaks form and the meringue holds its shape.
- Working quickly, transfer the meringue to a pastry bag fitted with a star tip (or use a spatula if preferred).
- Pipe or spread the meringue over the frozen cake and ice cream dome, ensuring it completely seals all sides and the entire ice cream layer is covered.
- Using a kitchen torch, carefully brown the meringue until golden and caramelized, moving the flame constantly to prevent burning.
- Alternatively, if using an oven, place the meringue-covered dessert into the preheated 500°F (260°C) oven for 3-5 minutes, or until the meringue is lightly golden.
- Serve immediately to enjoy the stunning contrast between the warm, toasted meringue and the icy cold interior.
Notes
Achieving a successful Baked Alaska hinges on temperature control. Ensure your cake layer is thoroughly chilled, and the ice cream is frozen solid after shaping. Use room temperature egg whites for optimal meringue volume and stability. When applying the meringue, work swiftly and ensure the ice cream is completely sealed to prevent melting during the browning stage. For a gourmet touch, consider adding a layer of fruit compote or a thin chocolate ganache between the cake and ice cream. If you don't have a kitchen torch, a preheated oven at 500°F (260°C) can be used for 3-5 minutes, watching closely to prevent over-browning.