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Baked Alaska pie is considered an old school dessert in the United States, since it was popularized many years ago. In fact, it received that name in 1876 at the legendary Delmonico’s restaurant in New York, in honor of the U.S. territory they had just incorporated. Although in the United States February 1 is the day of this cake, following its appearance on the program ‘Masterchef’, we have decided to recover this colorful and sweet recipe, so that you can also prepare your own Alaska cake at home. Take note!
Baked Alaska recipe
It is a little more complicated to make than a normal dessert, but the Baked Alaska basically consists of a layer of sponge cake, an ice cream interior and a layer of toasted meringue.
Ingredients:
- For the ice cream interior:
- 1 liter of ice cream (any flavor you like).
- For the cake:
- Unsalted butter
- 200 g flour
- 200 g sugar
- 3 large eggs
- Vanilla extract
- Half a cup of whole milk
- A pinch of salt
- 1 teaspoon of baking powder
- For the meringue:
- 6 egg whites
- 1 pinch of cream of tartar
- 250 g sugar
Preparation:
- To prepare the ice cream interior, take a bowl and pour a little oil in it. Line it with cling film (leaving an overhang) and fill the bowl with the ice cream, alternating the flavors you have chosen, to create the mixture of colors. Knead the mixture and cover it with the overhang. Put the bowl in the freezer for a couple of hours.
- To prepare the sponge cake, heat the oven to 180°C. Grease the cake pan with butter. In a bowl, put the butter (which you let stand before), add the sugar and beat 2-3 minutes until fluffy. Then add the large eggs and a teaspoon of vanilla extract and continue beating until you get a smooth and light-colored mixture.
- Then add the flour, the teaspoon of baking powder and a pinch of salt. Mix again on low speed to obtain a homogeneous mixture. Gradually add the whole milk while mixing until the dough is smooth.
- Pour the batter into the pan and spread it evenly.
- Bake until the cake is lightly browned, about half an hour. Then let it cool completely.
- To make the meringue, put the egg whites in a bowl. Add the teaspoon of cream of tartar and beat for a couple of minutes until the mixture is frothy. Increase the speed a little to high and gradually add the sugar. Continue beating until the meringue is glossy, about 2-3 minutes.
- To assemble the cake, open the cake in half and pour in the ice cream mixture. Cover the cake again and cover well with all the meringue. With a blowtorch, toast the meringue.