Tuesday, October 12, 2010

Sweet Treat Tuesday-Baked Alaska

Back in September, I made this cake for my husband's birthday. This picture doesn't do it justice, at all. I tried so hard to get a good picture, but it just didn't happen. You'll have to take my word for it that it was awesome. I make an ice cream cake every year for his birthday, usually a different one each year, but after making this one, it might be my new go to ice cream cake. It was so yummy! It really is easy to make and looks like it took a lot longer to make! Give this a try. I know it's beginning to get cold outside, and ice cream is the last thing on your mind, but put it in your recipe box for later. You won't regret it!

Baked Alaska
adapted from Food Network Magazine

Ingredients:
vegetable oil, for brushing
1 pint raspberry, passion fruit or other sorbet, softened
1 pint vanilla ice cream, softened (I used strawberry cheesecake)
1 quart chocolate ice cream, softened
1 cup crushed Oreo cookies
1 loaf pound cake

for the meringue*
1 cup egg whites
pinch of cream of tartar
1 cup of sugar

*I used Meringue Powder, and followed the instructions on the container. It can be found in the cake making aisle, not the baking aisle, the side of walmart with things to make a fancy cake.

Directions:
Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the Oreo crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.

Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you won't use all of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.

Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks. OR use the meringue powder and follow directions on the container.

Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.

Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.

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