My OperaBaked Alaska
Friday, July 31, 2009 1:20:06 AM
Quick post for a quick dessert.
Last week, a cousin came by to invite my family to his wedding. Usually, in these situations, we make lots and lots of good food. And I told my mom I’d make the dessert.
The problem was: I’d be coming from work, so I had to find a nice and impressive dessert that could be whipped up in nearly 15 minutes of working time.
Baked Alaska is one perfect choice for these situations: A cake bottom, ice cream filling and meringue top. Bake it just enough to brown the meringue. It will work as an insulating layer, so the ice cream will barely feel the heat coming. Slice it, and off you go! (Ah, and sorry for the picture... It was from my cellphone)
Last week, a cousin came by to invite my family to his wedding. Usually, in these situations, we make lots and lots of good food. And I told my mom I’d make the dessert.
The problem was: I’d be coming from work, so I had to find a nice and impressive dessert that could be whipped up in nearly 15 minutes of working time.
Baked Alaska is one perfect choice for these situations: A cake bottom, ice cream filling and meringue top. Bake it just enough to brown the meringue. It will work as an insulating layer, so the ice cream will barely feel the heat coming. Slice it, and off you go! (Ah, and sorry for the picture... It was from my cellphone)
Baked Alaska
4 servings
Working time: 15 min
Total time: 40 min
1 round ginger-cake, nearly 20 x 2cm
2 cups ice cream, slightly soft
2 egg whites
1/3 cup white sugar
Pinch of salt
Few drops (just 3 or 4) of lemon juice
In a baking pan, line your ginger cake (you could use any other cake). Cover with the softened ice cream, piling up a mount on the cake. Take to the freezer for nearly 20 minutes (or up to serving time), to let it harden.
Meanwhile, whip the egg whites until soft peaks. Add the pinch of salt and drops of lemon. Continue whipping until you reach stiff peaks. While still whipping, add the sugar, in two or three parts, until all the sugar is well incorporated.
Heat up the oven at 250ºC.
When about to serve, remove the ice cream from the freezer, cover with the meringue, and pop it into the oven, for 3 to 5 minutes, until it gets to a beautiful color.
Serve immediately.
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