Christian tries to make baked Alaska

Name: Christian tries to make baked Alaska
Prep time: 1 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 2
Cuisine: International
Ingredients: 4 eggs; 0.75 cup sugar; 0.66 cup flour; 0.25 cup starch; 2 tbsp unsweetened cocoa powder; 1 tsp baking powder; 0.33 stick butter (melted); 3 cups vanilla ice cream; 3 cups pistachio ice cream; 0.5 cup raspberry jam; 3 egg whites; 0.25 tsp cream of tartar; 2 tsp raspberry schnapps; salt

Based on 7 ratings

In app

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"This delicious retro showstopper is far easier than it looks and makes a brilliant centerpiece as a celebratory dessert! If you’re too nervous to flambée, you can easily bake your dessert in the oven. This article is part of our monthly issue "A Culinary Christmas Carol," in which we explore traditional and modern takes on holiday dishes from around the world. Using the framework of Christmas Past, Present, and Yet to Come, we'll share fun recipes among others. This dish is from Christmas Past."

Difficulty

Easy 👌

Preparation

60 min

Baking

25 min

Resting

60 min

Ingredients

2Servings

MetricImperial

eggs

180 g

sugar

80 g

flour

40 g

starch

20 g

unsweetened cocoa powder

1 tsp

baking powder

40 g

butter (melted)

750 ml

vanilla ice cream

750 ml

pistachio ice cream

60 g

raspberry jam

egg whites

¼ tsp

cream of tartar

30 ml

raspberry schnapps

salt

Utensils

oven, springform pan (9 in.), stand mixer with whisk, knife, 2 bowls, fine sieve, spatula, parchment paper, plastic wrap, flambé torch

Nutrition per serving

Cal2500

Fat138 g

Protein69 g

Carb272 g

Step 1/4
- 4 eggs
- 150 g sugar
- 80 g flour
- 40 g starch
- 20 g unsweetened cocoa powder
- 1 tsp baking powder
- 40 g butter (melted)
- salt
- oven
- springform pan (9 in.)
- stand mixer with whisk
- knife
- bowl
- fine sieve
- spatula
- parchment paper
Preheat the oven to 180°C/356°F. Grease and line a springform pan with parchment paper. Cream eggs and sugar in the bowl of a stand mixer fitted with whisks until foamy, approx. 5-7 min. Sift flour, starch, cocoa powder, baking powder, and salt into the egg and sugar mixture. Carefully fold the ingredients together. Once everything is incorporated, add the melted butter and fold it in. Pour batter into the prepared pan and bake for 25-30 min. Allow the cake to cool completely, then remove it from the pan. Halve the cake horizontally with a sharp knife to get 2 equal sized and leveled cakes.
Step 2/4
- 750 ml vanilla ice cream
- 750 ml pistachio ice cream
- 60 g raspberry jam
- bowl
- plastic wrap
Grease a glass or metal bowl and line it with plastic wrap. Add one type of ice cream to the bowl and use a spoon to firmly press it down. Cut the cake layers so that they’re equal in diameter to the bowl. Add one layer on top of the ice cream in the bowl and gently press down. Then spread with raspberry jam. Spoon the second type of ice cream onto the cake and press down. Then add the second cake and spread with raspberry jam. Let chill in the freezer for approx. 30 — 60 min.
Step 3/4
- 3 egg whites
- ¼ tsp cream of tartar
In the meantime, beat the egg whites, cream of tartar, remaining sugar, and a pinch of salt, until fluffy. Take the cake out from the freezer and invert it onto a plate. Remove the plastic wrap and spread the meringue all over the cake, using your spoon to make swirly tips.
Step 4/4
- 30 ml raspberry schnapps
- flambé torch
Spoon raspberry schnapps over the meringue and careful flambée by using a kitchen torch or a long match. Alternatively, you can bake in the oven at 200°/400°F for 8-10 min, or until golden. Enjoy!
Enjoy your meal!