Birthday baked alaska recipe

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No more sobbing in the kitchen on the eve of your little darling’s birthday this is a cake you can make! Fellow Disaster Chefs, do not freak when you see the word “meringue”. It really is a lot easier than I ever imagined, but follow the steps to the letter. It is tempting to whack the whisk straight up to high speed: resist.

  • Yield: 1 Serving


For the Base
  • 1½  pints (900 ml) raspberry ripple soft-scoop ice cream
  • 9½ in (24 cm) ready-made sponge flan base
For the Meringue
  • a little vinegar or lemon juice
  • 4 large eggs
  • 8½ oz (240 g) caster sugar
How to Make It
  1. Line a 23 cm (9 in) diameter pudding basin with a double layer of cling film. Spoon the ice cream into it, pressing down so you have an inverted dome shape with a smooth, level top surface. Fold in the cling film to cover and return to the freezer.
  2. Preheat the oven to 220°C (425°F/Gas 7). While it’s heating up, make the meringue.
  3. Clean a large metal or glass bowl (not plastic) with a little vinegar or lemon juice.
  4. Separate the eggs. Set aside the yolks for another recipe.
  5. Put the egg whites into your gorgeously clean bowl.
  6. Using an electric whisk, whisk the whites on a low speed. Gradually increase the speed to medium until they form soft peaks.
  7. Increase the speed of your whisk to its highest setting. Then, whisking continuously, add the sugar, a spoon at a time, until the meringue is shiny and holds stiff peaks.
  8. Take the ice cream bowl out of the freezer. Put the flan base on a baking tray lined with baking parchment. With the help of the cling film, pull the ice cream out of the bowl and put it dome-side up on the flan base. Remove all the cling film.
  9. Quickly spoon the meringue over the ice cream and flan, right down to the baking parchment, making pretty peaks as you go.
  10. Put into the centre of your hot oven and cook for 4 minutes, or until the meringue is set and light golden in colour.
  11. Carefully transfer the Alaska to a serving plate… if you can wait.

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