Baked Alaska comes out of obscurity! (and the winner of Robin Asbell’s book)

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Filed Under Book Giveaway, frozen dessert, recipe

Congratulations to Susan at www.wildyeast.com, she has won a copy of Robin Asbell’s The New Whole Grain Cookbook. Thank you so much to everyone who left such incredibly kind comments about the Apple Pumpkin Cake I made from her book. I hope you will all check out Robin’s fabulous book.

Like most Americans I have been consumed by this election. Right before the VP debate some of the foodies on Twitter were discussing what they would be eating during the face off. With all the talk about our 49th state these days It dawned on me that the perfect dessert for this event would be the once loved Baked Alaska. I hadn’t made or eaten a Baked Alaska in years. When I mentioned it to my friend Jen she immediately thought of her Home Ec class, nearly 25 years ago. I am convinced this dramatic dessert will be pulled from obscurity and we will once again see it on menus everywhere. Well perhaps not, but they are incredibly fun to make and delicious. Not to mention you get to use your Blow Torch, which is one of my favorite kitchen tools.

I had a difficult time finding a current pastry book with a recipe for Baked Alaska to share with you. It is a layer of cake, or in this case a Russian Tea Cake as suggested by a Twitter friend and a Bright Red Tuile. I ended up using a recipe from Sherry Yards wonderful book The Secrets of Baking for the tea cake and a Jacques Torres recipe from Dessert Circus for the Italian Meringue.

For 12 individual Baked Alaska:

1 small sheet of your favorite cake (butter cake, chocolate cake, pound cake or any other will work nicely) there may be left overs, I used them for a trifle.

1 pint ice cream of your choosing (I used “Imagine Whirled Peace” by Ben & Jerry’s)

1 batch Italian Meringue from Dessert Circus:

3/4 cup granulated sugar

1/4 cup water

3 large egg whites

Using a 2-inch Round Cutter. cut the cake from a sheet.

Using the same 2-inch Round Cutter. press the ice cream into the mold and then slide it off. You have to work quickly and it is helpful to freeze a metal or ceramic pan to set them on so they won’t melt as you work. Once they are done keep them in the freezer until you are ready to assemble the Baked Alaska. The longer they have to set up the better.

I piped a ring of ganache around the cake to act as an anchor for the ice cream, but this isn’t entirely necessary.

Set the ice cream on the cake rounds and then refreeze while you make the Italian Meringue.

chocolate buttercream cake

In a 1-quart heavy bottomed sauce pan fitted with a Candy Thermometer bring the sugar and water to a boil over medium high heat. When the syrup reaches 240° begin to whip the egg whites.

When the syrup reaches 250° and the whites have reached soft peaks then carefully add the hot syrup to the egg whites, while the mixer is on medium speed. To prevent the syrup from hitting the whip pour the syrup along the edge of the bowl. Continue to whip the now hot egg whites until they are just warm, but not hot, about 5 minutes.

They should be glossy and smooth. Prepare a Pastry Bag with either a large rose tip or a Star Tip and fill with the meringue.

Decorate the cake and ice cream towers with the meringue. After the meringue is piped on the dessert can be refrozen until serving time.

When you are ready to serve remove from the freezer and using a Blow Torch toast the meringue until you have the desired color. Be sure to do this on a piece of foil or metal pan. I had a pastry assistant torch something for me at work one time and set everything up on parchment paper. As you can imagine the paper caught fire and he was uninjured but embarrassed.

Garnish with a tuile and serve.

Enjoy!

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Comments

40 Responses to “Baked Alaska comes out of obscurity! (and the winner of Robin Asbell’s book)”

10/5/08 10:19 pm	Ronee said... Mmmm.. that sounds excellent! What a fun and fancy dessert, I’m not sure if I trust myself with a blowtorch though….
10/5/08 10:24 pm	zoe said... Hi Ronee, Really, I think everyone needs a blow torch! It is excellent for toasting meringue and making creme brulee. Not to mention how impressive it is to bring to your table of friends! Try it! Zoë
10/6/08 2:21 am	clumbsycookie said... I haven’t realised you were in Alaska! You are right, I haven’t seen it in a while. But it sure is a fun dessert!
10/6/08 4:20 am	Mari said... I’m a new visitor to your blog and I am so impressed with how you’ve made Baked Alaska look easy! Thanks for the step-by-step process photos, I look forward to trying this at home sometime!
10/6/08 5:06 am	Jun said... What an excellent dessert. You did such a great job. Great photos too.
10/6/08 7:02 am	Kim U said... Fun! These look delicious. Might have to make them for with the next debate. Always looking for a reason to use the kitchen torch, it’s so fun!
10/6/08 7:49 am	Patricia Scarpin said... They look exquisite and so elegant, Zoe! And your step-by-step photos are incredibly useful.
10/6/08 8:32 am	Paula said... So elegant! They are just gorgeous!
10/6/08 10:21 am	Shari said... They look so cute and delicious!
10/6/08 11:21 am	Diana Burrell said... Zoe, that’s gorgeous! Actually, I like your still upper tip shot — I wish I could get my egg whites that stiff.
10/6/08 11:23 am	food librarian said... unbelievably gorgeous!!! and I love that you used “imagine world peace” ice cream. And you get to use the blow torch…how perfect!
10/6/08 12:20 pm	zoe said... Hi everyone, Thank you so much for the wonderful comments! It was really fun to make and I hope you will try it. Diana, The Italian meringue is glossy and wonderful. Try it and see what you think. Thanks, Zoë
10/6/08 1:22 pm	Aimee said... I’d opt for a trip north rather than south this fall if this is what will be served. Too cute! Ben & Jerry’s? Yes please!
10/6/08 1:49 pm	wynk said... I’m so glad you finally posted this! I have been giggling about it ever since the discussion sprang up.
10/6/08 1:58 pm	zoe said... Hi Wynk, Thanks for all of your inspiration! It was really fun, Zoë
10/6/08 2:53 pm	Mandy said... what a lovely dessert! I love the step by step photos!
10/6/08 6:41 pm	Eileen said... I have a big butane torch that my husband got for me at the hardware store. I just love to use it. Your little baked Alaskas look divine!
10/6/08 8:30 pm	zoe said... Hi Eileen, I use a big butane torch as well. I just like the power of it. I recommended the smaller one in case people weren’t used to using a torch. Have fun! Zoë
10/6/08 10:18 pm	Jaime said... My puny kitchen torch ran out of fuel about three years ago, and I haven’t made a creme brulee since. On America’s Test Kitchen, they said the kitchen torch is for people who have apartments, and that the butane torch is for people who own houses. I have a house now, so I suppose it’s time I buy a torch like yours. Thank you Zoe! Beautiful Baked Alaskas! Well done, as always!
10/6/08 11:08 pm	Susan/Wild Yeast said... I am so delighted to have won the book. Thank you! I’ve never made baked Alaska, or even eaten one that I can recall. Yours are just the right size and look so delicious!
10/7/08 2:55 pm	Hillary said... I love the mini servings of Baked Alaska! Thanks for the step by step photos.
10/7/08 6:16 pm	kellypea said... When I was in Junior High I nagged my mother to make me a Baked Alaska. Yellow cake layer (box cake) giant pyrex bowl full of neapolitan ice cream, and her regular meringue. Yep, under the broiler until brown. It was beautiful, but so huge, I’m not sure where it all went. Your cute renditions are the ticket and that ganache “anchor?” Um, yes, please.
10/7/08 9:29 pm	steph (whisk/spoon) said... gosh, they are beautiful–really striking with that red tuile!
10/7/08 11:01 pm	zoe said... Hi Kellypea, You are so lucky your mom made this for you! I think my mom made me jello once? She is a very talented woman but the kitchen was not her domain when I was growing up. Now she is quite the cook and perhaps she will even try her hand at a Baked Alaska? Thanks, Zoë
10/7/08 11:02 pm	zoe said... Hi Clumbsycookie, I live in MN, but it would seem the accent is very similar to those in Alaska. Zoë
10/7/08 11:03 pm	zoe said... Hi Jaime, Yes, it is time to buy the big torch! They are really fun and so impressive when you bring it out to the dinner table. Zoë
10/8/08 4:54 am	Y said... Such an elegant dessert, Zoë! The tuile is just the perfect topper. I’ve set many a bit of baking paper alight with my blowtorch before, so I know how your assistant felt!
10/8/08 8:29 pm	Julie said... These are wonderful — so elegant. And your photo is a little work of art. I have a running list of recipes I want to try and I just added a recipe for baked alaska. After seeing this I think I need to make it as individual servings. Thank you for the inspiration.
10/8/08 8:59 pm	zoe said... Thank you so much, I do hope you try it! Julie, I stopped by your website, it is wonderful. Thanks, Zoë
10/8/08 10:19 pm	Tartelette said... I love your choice of ice cream for these “imagine world peace”…yep…that had to be made into an ice cream and then used in a dessert! Gorgeous!
10/10/08 10:41 am	RobinSue said... These turned out wonderfully and with such creativity. I saw your twitter today and got a chuckle about your son wanting crepes for breakfast. Good man I say. I hope his way in the future wife can cook!
10/10/08 11:57 am	zoe said... Hi Robinsue, LOL, that is what my husband always says to my boys about their future spouces. So glad you made the Baked Alaska!!! Zoë
10/14/08 9:41 pm	Syrie said... This is simply gorgeous. I’ve never tried a baked Alaska. Thanks for the inspiration!
10/14/08 11:52 pm	Cindy Ruth said... Loved the Baked Alaska! I live in Alaska, and have a blog called Baked Alaska, and have as of yet to make it. I make homemade ice cream every week for a group I’m part of, so I guess it’s time to make it!
10/18/08 8:51 am	Peter said... Great looking site and breath-taking Baked Alaska. Desserts are my weak point in the kitchen but I’m sure my visits here will remedy that!
10/18/08 9:11 am	zoe said... Hi Peter, Thanks for coming to visit! Your website makes me want to go to Greece TODAY! Hope you make the baked Alaska! Zoë
10/18/08 9:12 am	zoe said... Hi Cindy Ruth, You are kidding, how cool is that! You must make one and let me know how it goes! Zoë
11/11/08 11:44 pm	Laura said... I love this!!! So glad you shared this link with me on Twitter… I think we’re on to something with the Baked Alaska comeback.. I told Caron for those people who are thrilled with Sarah Palin’s defeat – we’d call it the “Whipped Palin” or “Back to Alaska!”
11/18/08 7:43 am	Stacerella » Blog Archive » Mini Baked Alaska said... [...] my doctor. She’s still trying to get me to give up ice cream for my cholesterol sake. These mini Baked Alaska pies by Zoe Bakes are adorable and now I really want to get back into making this devine dessert in my [...]
01/29/09 10:16 am	DB January 09′ Challenge, Tuiles « Bonobo Cakes’s Weblog said... [...] served on a bed of sugar crystals. I learned a few tricks from a fellow DB’er here and here, on making Tuiles. Thank you Zoe of Zoe [...]