BAKED ALASKA RECIPE
This recipe makes about one dozen individual cakes. You can also freeze some of the chocolate sponge cake and use for other recipes or just down scale this recipe to the amount you would like to make.
**For this recipe you will need to either make or have on hand, chocolate cake, Creme Anglaise (vanilla sauce), Meringue and Vanilla Ice Cream
CAKE - Preheat oven to 350 - spray a cookie sheet with pan spray and line with parchment paper.
1 ½ cups brown sugar 1/2 cup unsweetened cocoa
¾ tsp baking powder 1 1/2 tsp baking soda
2 cups all purpose flour 1/2 tsp salt
Combine the above ingredients and sift twice.
¾ cup water ¾ cup buttermilk
2 eggs 6 tbsp canola or vegetable oil
1 tsp pure vanilla extract or 4 tsp dried espresso powder
Mix the wet ingredients together & whisk until combined. Then fold together with the dry. Add either the vanilla extract or the instant espresso powder. Pour into the prepared pan and bake for 20 minutes. Remove from oven and cool in pan.
CRÈME ANGLAISE makes about 2 cups
1 ½ cup heavy cream 1 tsp vanilla extract
½ cup sugar 5 egg yolks
Heat the cream and sugar over medium heat until it comes to a boil. Whisk in the egg yolks and heat for another few minutes, but this time, do not allow the sauce to boil. Just before the boiling point, remove from heat and add the vanilla. Chill completely before serving. It will thicken up as it cools.
MERINGUE
12 egg whites, room temperature 3 cups sugar
1 tsp vanilla pinch of cream of tartar, optional
Beat the egg whites in an electric mixer until foamy. You can add the cream of tartar if you like, however, I never use it. Slowly add the sugar while the machine is on. If you add the sugar too fast, it will not dissolve properly. After all the sugar is added, continue to whisk it for at least another 5 minutes. Meringue needs to be quite stiff. It should be thick enough after about 5 minutes, but if it doesn’t hold up, continue whisking it until it does.
ASSEMBLY
Cut the cake into 12 squares or circles, and place on a baking pan. Scoop some vanilla ice cream and place on each cake. Put the meringue in a pastry bag with a star tip or use a Ziplock bag, as demonstrated in the video. Pipe meringue covering the entire surface of cake and ice cream. Freeze until ready to serve.
At service time, turn oven to 450. Put a ladle of crème anglaise on each dessert plate. Put the Baked Alaskas into the oven for about 5 minutes or until the meringue starts to brown nicely. Remove to the plate of sauce and serve immediately.
Medium Rock by Audionautix is licensed under a Creative Commons Attribution license (creativecommon...)
Artist: audionautix.com/
16 сен 2024
