Best Baked Alaska Saint Pierre Recipes

BON VOYAGE BAKED ALASKA

Steps:

• For the cake: Preheat oven to 325 degrees F.
• Grease and lay parchment paper over the bottom of a jelly roll size baking pan (17 1/2 by 11 1/2-inches by 1-inch deep). With an electric beater, beat together the egg yolks, just 1/4 cup of the sugar (reserving the rest), and vanilla until the mixture becomes a pale yellow and thickens. Sift cake flour over the egg yolk mixture and set aside briefly. Wash and dry the beaters. In a separate metal bowl, beat the egg whites and cream of tartar together and gradually beat in the balance of the sugar until stiff peaks form. To the egg yolk/flour bowl, fold in 1/3 of the beaten egg whites until just barely combined. Repeat 2 more times with each of the remaining 1/3 of the beaten egg whites. Spread into jelly roll pan and bake in oven for about 15 minutes or until the surface is golden brown and springs back when touched. Let cake cool in pan.
• While the cake is cooling, it would be a good idea to make room in the freezer for the sheet cake and ice cream.
• When the cake is completely cool, peel off the browned surface of the cake. (You can do this simply by loosening it and rolling it off.) Firmly press a flat baking sheet without edges (which is the same size or larger than the baking tin) against the top edges of the baking tin and invert the cake so it is transferred to the flat sheet and remove the parchment paper. Then cut the cake in half lengthwise and in half crosswise. Two of these quarters will be dedicated to the top and bottom of the baked Alaska, respectively. Using a broad thin spatula, slide one of these quarters to a flat oven safe platter.
• Loosen the carton from the half-gallon of ice cream and place the entire brick onto the cake on the platter. Then slide the other quarter onto the top of the brick of ice cream and put the whole platter into the freezer.
• The remaining 2 pieces of cake will fit over the sides and ends of the brick of ice cream. Cut the cake to fit the dimensions of the sides and ends utilizing the most efficient positioning which will result in the fewest number of cuts. You will need 2 rectangles measuring approximately 8 inches by 3 inches and 2 rectangles measuring approximately 8 by 5-inches. Cover with plastic wrap if you are not using these immediately, to prevent them from drying out.
• Some of the meringue topping will be used to secure these rectangles to the sides of the ice cream.
• To make the meringue topping, make a slurry with 2/3 cup water gradually whisked into a small saucepan to which you have added cornstarch and sugar. Bring to a boil over medium heat, whisking constantly. As it thickens and becomes translucent, cover and remove it from the heat. In a scrupulously clean large metal or glass bowl, with scrupulously clean beaters, beat the egg whites (they must be at room temperature) until foamy. Add vanilla and cream of tartar and beat until soft peaks form. Very gradually beat in sugar on high until glossy and stiff peaks form, but do not allow it to get dry. Reduce the speed of the beater to low and gradually add the cornstarch slurry. When it has all been added increase speed to medium for about 10 seconds.
• This can be refrigerated with plastic wrap on top for a short while before use.
• Immediately before serving the Baked Alaska, make sure your oven rack is in a position to provide enough clearance for the meringue and pre-heat oven to 425 degrees F. Remove the sheet cake and ice cream from the freezer. Using some of the meringue as a "glue" position the pre-cut pieces of cake to fit the sides and the ends of the brick of ice cream. Then spread the rest of the meringue in a thick layer over the entire assembly, swirling it decoratively with the back of a spoon, and being sure to cover the lower edge of the cake on all sides so the meringue touches the pan base. Slide the Alaska into the oven and bake until the meringue browns, 5 or 10 minutes. Serve immediately with accompaniments of chocolate sauce, raspberry sauce, and caramel sauce.

GRASSHOPPER BAKED ALASKA

Steps:

• In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar. Beat in vanilla and eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; stir into chocolate mixture. , Transfer to a greased 8-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool for 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, in a large bowl, combine the ice cream, Andes candies, liqueurs and, if desired, food coloring. Transfer to an 8-in. round bowl (1-1/2 qts.) lined with plastic wrap; freeze until set. , In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved., Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove plastic wrap. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours., Bake at 400° for 2-5 minutes or until meringue is lightly browned. Transfer to a serving plate; serve immediately.

BAKED ALASKA

Steps:

• Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.
• Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you'll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
• Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
• Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.
• Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.

BAKED ALASKA

Steps:

• Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
• Prepare cake mix with egg and almond extract. Pour into prepared pan.
• Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
• Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
• Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.