Baked Alaska-2

Baked Alaska – A Delight with a Story and Flavor

Who doesn’t love a dessert that captures everyone’s attention with its spectacular appearance and refined taste? Baked Alaska is a combination of textures and flavors that delights the senses and brings smiles to the faces of loved ones. The history of this dessert is fascinating, with deep roots in culinary tradition, symbolizing ice cream and meringue. Today, I invite you to discover with me the perfect recipe for a Baked Alaska with a personalized touch of rose and cocoa.

Preparation time: 1 hour (plus freezing time)
Baking time: 40 minutes
Total time: 1 hour and 40 minutes
Number of servings: 8

Ingredients:

For the sponge cake:
- 3 large eggs
- 5 tablespoons of sugar
- 5 tablespoons of flour
- 2 tablespoons of oil
- A pinch of salt
- A pinch of baking powder

For the ice cream:
- 500 ml of cream
- 4 egg yolks
- 4 tablespoons of sugar
- One or two tablespoons of rose jam
- 2 tablespoons of cocoa

For the caramel:
- 5 tablespoons of sugar
- 150 ml of liquid cream
- One tablespoon of butter

For the meringue:
- 4 egg whites
- 100 g of sugar

Step by Step - Your Guide to a Perfect Baked Alaska

1. Preparing the Sponge Cake
We start with the sponge cake, which will form the delicious base of our dessert. Separate the egg whites from the yolks. In a bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar, continuing to beat until the sugar crystals dissolve completely and you achieve a firm, glossy foam. Add the yolk, sifted flour mixed with baking powder, and finally, the oil. Gently fold the mixture with a spatula, being careful not to deflate the egg whites.

Transfer the mixture into a greased and floured cake pan with a diameter of 18-20 cm. Bake the sponge in a preheated oven at 160 degrees Celsius for about 40 minutes, or until a toothpick comes out clean. Let it cool completely.

2. Preparing the Ice Cream
In another bowl, whip the cream until it becomes firm. If the cream is unsweetened, add sugar to taste. In a saucepan, combine the egg yolks with sugar and mix over low heat, stirring constantly, until you obtain a smooth, glossy cream. Let it cool, then add the yolk cream to the whipped cream and fold gently.

Divide the mixture in two. In one part, add the rose jam, and in the other, cocoa. Mix each part well and prepare a round bowl lined with plastic wrap. Pour the rose-flavored ice cream and place it in the freezer for 30 minutes.

3. Preparing the Caramel
In a saucepan, add the sugar and let it melt over low heat until it reaches an amber color. Be careful of the steam! Once the sugar has melted, remove it from the heat and add the cream and butter. Stir well over low heat until the caramel is completely dissolved. Let it cool.

4. Assembling the Dessert
Remove the ice cream from the freezer and pour the caramel over it. Place the dessert back in the freezer for another 30 minutes, then add the cocoa ice cream, leveling the surface well. Cover everything with plastic wrap and freeze overnight.

5. Preparing the Meringue
The next day, prepare the meringue. Beat the egg whites at high speed, gradually adding the sugar until you obtain a firm, glossy mixture that does not flow from the bowl when tilted.

6. Finishing
Remove the dessert from the freezer and place the sponge cake on top of the ice cream. With a firm motion, invert the dessert onto a serving platter. Coat the ice cream dome in meringue, ensuring it is evenly distributed. Use a torch to caramelize the meringue, giving it a golden hue and a crispy texture.

Serving Suggestions
Baked Alaska is best served immediately after preparation, but you can leave it in the freezer to enjoy later. I recommend pairing it with a scoop of chocolate sauce or fresh fruit syrup for a delicious contrast. Additionally, a scoop of vanilla ice cream can perfectly complement this spectacular dessert.

Nutritional Information
Baked Alaska is an indulgent dessert, but it’s worth every calorie! A serving contains approximately 350 calories but also brings nutritional benefits due to the ingredients used. Eggs are an excellent source of protein, while cream and sugar provide a quick energy boost.

Frequently Asked Questions
1. Can I use another type of ice cream?
Certainly! You can experiment with any preferred flavor, such as chocolate, vanilla, or berry.

2. How can I prevent a runny meringue?
Make sure the egg whites are beaten well, and the sugar is added gradually. Vinegar or lemon juice helps stabilize the meringue.

3. How long can Baked Alaska be kept in the freezer?
If well covered, it can be kept in the freezer for up to a week.

4. Is it possible to make this dessert without sugar?
Yes, you can use alternative sweeteners, but make sure they are compatible with the cooking process.

In the end, Baked Alaska is not just a dessert; it is a culinary experience that brings joy and wonder. I wish you plenty of inspiration in the kitchen and hope you enjoy every moment spent cooking and savoring this wonderful dish!