Baked Alaska

12 servings

40 minutes

Baked Alaska cake is an unusual dessert, which is ice cream under a meringue cap. According to one version, it was invented in one of the New York restaurants in 1867 in honor of the purchase of Alaska from the Russian Empire . It was then called "Alaska, Florida", which, obviously, more accurately described the essence of the dessert: cold ice cream and hot meringue. It is not difficult to prepare such a cake, follow our instructions, the main thing is serving. Serve the Baked Alaska cake immediately after the oven, before the top layer has had time to cool, and the ice cream inside, on the contrary, has not begun to melt.

Energy value per serving

• Calories: 338.1
• Proteins: 5.8g
• Fats: 17.2g
• Carbohydrates: 40g

Ingredients

• Ice cream: 750 g
• Chicken egg: 4 pc
• Butter: 80 g
• Sugar: 250 g
• Wheat flour: 100 g
• Baking powder: 5 g

Cooking steps

1. Pre-transfer the ice cream to a bowl lined with food wrap, smooth its surface, and place it in the freezer for 4 hours. The size of the ice cream bowl should match the diameter of the springform pan for the biscuit.

   Required ingredients:

   • Ice cream: 750 g

2. Biscuit: mix all yolks with 100 grams of sugar and beat with a mixer until white. Add flour, baking powder, softened butter and mix well. Preheat the oven to 200 degrees, transfer the dough to a greased round springform pan and bake for about half an hour. Let the biscuit cool and then place it in the refrigerator.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Sugar: 250 g
   • Wheat flour: 100 g
   • Baking powder: 5 g
   • Butter: 80 g

3. Pull the frozen ice cream from the film, flip it onto a cold base, and send the whole structure back to the freezer.

4. To make meringue, whip 4 chilled egg whites into a thick foam. Gradually add 150 grams of sugar and a pinch of salt. You can replace half of the sugar with powdered sugar for a more uniform, beautiful, and shiny egg white mixture.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Sugar: 250 g
   • Sugar: 250 g

5. Take the dessert out of the freezer and quickly coat it all over with a layer of meringue. Using a spoon, create texture on the surface of the cake and decorate it with peaks. Bake for about 5 minutes in a very hot oven until the meringue turns light brown.

6. Cut the ready dessert into portions and serve immediately, while leftovers can be frozen in the freezer.