Baked Alaska ~ Another Spring Time Cake
Apr 24th, 2008 by Sylvia
Yes, oh yes, this was the epitome of fancy desserts back in the 60’s . My Mother made it frequently after she mastered it. We thought she was the Cat’s Meow or something like that. LOL!
Its not hard to make! Its amazing to look at and back when we were so easily entertained we never got tired of watching her take it out of the oven and then cut it open to reveal….. cold, creamy ice-cream!
I guess its sort of on the line of today’s fried ice cream. But we witnessed the transformation, which made all the more fun!
You will need:
1 half gallon carton ice cream. Its traditional to use Neopolitan, the kind that has chocolate, strawberry and vanilla in stripes. I use whatever I want to use.
1 layer of a baked cake.
The cake must be 1 inch wider and longer than the block of ice cream. So you are going to want to trim the cake, carefully to be the right size. OR you can cut the block of ice cream to be 1 inch smaller than the cake . Whatever works for you. Use whatever flavor cake you like.
Place the trimmed cake on a wooden cutting board. Its important that you don’t use metal. metal gets too hot and messes the ice cream up. It really needs to be wooden. If you don’t have a cutting board, go out in your husband’s work area, choose a nice clean piece of wood that is about the right size to hold the cake. Sand it lightly, rub with a tack cloth or damp clean cloth. Bring it in and use it! Yes, I’ve done that.
OK, place that trimmed cake on the wooden board, place the block of ice cream on the cake. Remember to leave that 1 inch space all around. Place the ice cream covered cake in the freezer for about 20 minutes. Or leave it how ever long you want, just remember if you leave for very long you will need to wrap it up. Otherwise just leave it unwrapped. This lets the ice cream and cake harden a bit.
Heat the oven to 450*F
Make your meringue:
Beat 5 egg whites and 1/4 tsp cream of tartar until it begins to be stiff. Gradually add 2/3 cups sugar and beat til very stiff peaks form.
Now spread this meringue all over the ice cream and cake. Spread to the edges and mash the meringue down to the cake to seal it.
Sprinkle the top of the iced cake with granulated sugar.
Place the prepared cake in the hot oven for about 5 minutes, til golden brown. To serve the cake, slide it from the board to a plate. Take the hot cake to the table, tell everyone you’ve just taken the cake out of the oven and its ready to eat!
Slice it in front of them and watch their faces! Fascinating!
Can you come to my house and help me with this one??
Actually, this one is easier than the lemon chiffon, so I think you’ll be fine!
Love
Sylvia
So when are you going to bake one and post pictures??? I have always heard of this dessert but have never attempted it. May have to file that one away for a special occasion.
Susan
I think I will bake the lemon chiffon tomorrow…. so I guess I should send out to get batteries for the camera!
The baked alaska is easier than you may be thinking…. if you follow the directions exactly, you can do it. If you ever attempt it, let me know how it came out.
Love
Sylvia