Baked Alaska & Variations
Recipe
- Title:
- Baked Alaska & Variations
- Categories:
- Desserts
- Yield:
- 6 servings
Directions
- 1/2" around edge free.
Directions
- You can have Baked Alaska on short notice if you keep cake and ice cream on hand in your freezer.
Ingredients
- 1. Start heating oven to 450ΓΈ F. For cake base, choose one of Alaskas
- below. Set cake base on brown paper (1/2" larger than cake) on cookie
- sheet.
Ingredients
- 2. Make meringue: With egg beater or electric mixer, beat 3 egg whites
- until they stand in peaks when beater is raised. Slowly add 6 tablesp.
- granulated sugar, beating until stiff and glossy.
Ingredients
- 3. Quickly fill or top cake base with 1 qt. very firm ice cream as directed
- below. Quickly cover ice cream and base completely with meringue. If
- desired, sprinkle with slivered almonds, shaved chocolate, or shredded
- coconut. Bake 4 to 5 min., or until delicate brown.
Ingredients
- 4. Remove Alaska from oven at once. Slip 2 spatulas between Baked Alaska
- and paper. Transfer Alaska to chilled serving dish. Garnish with canned
- peach slices, berries, etc. Serve at once.
Directions
- P.S.
- To serve ablaze, pour bit of lemon extract on 3 sugar cubes; set on meringue; light; carry to table.
Directions
- SURPRISE ALASKA: Make trough in 9" tube spongecake, leaving 3/4"-thick shell (see cutting directions for Frozen Angel, above).
- Fill trough with ice cream.
Directions
- IGLOO ALASKA: Use bakers' spongecake layer.
- Pile ice cream on top, leaving
Directions
- BROWNIE ALASKA: Use panful of uncut brownies.
- Top brownies with brick ice cream.
[ Comment, Edit or Article Submission ]
