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Christian tries to make baked Alaska

Based on 6 ratings

Johanna 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 👌
60
min.
Preparation
25
min.
Baking
60
min.
Resting

Ingredients

Servings:-2+
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
Metric
Imperial

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

Cal
2500
Protein
69 g
Fat
138 g
Carb
272 g
  • Step 1/4

    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.
    • 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

    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.
    • 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

    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.
    • 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

    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!
    • 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!