Baked Alaska & Variations
Need some variety in an already amazing frozen dessert? Baked Alaska & Variations is just right for you. Using different shapes of cake and materials, each variation of the classic baked Alaska is as unforgettable as the original.
Ingredients
- Cake Base (see below)
- 3 egg whites
- 6 tablespoon granulated sugar
- 1 quart ice cream, any flavor
Instructions
- Start heating oven to 450 degrees F. For cake base, choose one of Alaskas below.
- Set cake base on brown paper (1/2 inch larger than cake) on cookie sheet.
- With egg beater or electric mixer, beat 3 egg whites until they stand in peaks when beater is raised.
- Slowly add 6 tablespoons granulated sugar, beating until stiff and glossy.
- Quickly fill or top cake base with 1 quart very firm ice cream as directed below.
- Quickly cover ice cream and base completely with meringue. If desired, sprinkle with slivered almonds, shaved chocolate, or shredded coconut.
- Bake 4 to 5 min., or until delicate brown.
- Remove Alaska from oven at once. Slip 2 spatulas between Baked Alaska and paper. Transfer Alaska to chilled serving dish. Garnish with canned peach slices, berries, etc. Serve at once.
Cake Bases:
- SURPRISE ALASKA: Make trough in 9" tube spongecake, leaving 3/4"-thick shell. Fill trough with ice cream.
- IGLOO ALASKA: Use bakers' spongecake layer. Pile ice cream on top, leaving 1/2" around edge free.
- BROWNIE ALASKA: Use panful of uncut brownies. Top brownies with brick ice cream.