Baked Alaska Courtesy of Millennium Alaskan Hotel Anchorage

Written by Diana - December 15, 2009 3 Comments

Baked Alaska

Wow, does this look delicious?  If you’re looking for something new to serve for your Christmas dessert, you would make a big impression with this dessert.  My family has always loved ice cream cakes – Baked Alaska is a fantastic twist .

 

Ingredients:

Cake

Filling

Meringue

Preparation:

For Cake:
Preheat oven to 325°F. Spray 9-inch-diameter springform pan with nonstick spray. Whisk eggs, sugar, and vanilla in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk constantly just until mixture is warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until very thick and ribbons form when beaters are lifted, about 7 minutes. Add flour in 3 additions, gently folding just to combine after each. Fold in poppy seeds, then quickly fold in butter in 2 additions (do not overfold). Pour batter into prepared pan.

Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Cool completely in pan on rack. Remove pan sides.

For Filling:
Line 4-quart 10-inch-diameter bowl with plastic wrap, leaving 8-inch overhang. Spread sorbet in even layer over bottom (not sides) of bowl. Spread ice cream over sorbet. Place cake atop ice cream, pressing slightly to compact. Cover with plastic wrap overhang; freeze at least 4 hours or overnight.

For Meringue:
Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time; beat until thick and glossy. Beat in vanilla.

Unfold plastic wrap from over cake at top of bowl. Invert dessert onto 9-inch-diameter tart pan bottom; remove plastic wrap. Working quickly, spread meringue over dessert, swirling to form peaks and covering completely. Freeze at least 30 minutes. (Can be made 1 day ahead; keep frozen.)

Preheat oven to 500°F. Place dessert on its tart pan bottom on heavy large baking sheet. Bake just until meringue is light golden, about 5 minutes. Transfer to platter. Serve immediately.

yield: 12 servings

 

Millenium Alaska Hotel Anchorage

Read the Comments

3 Outstanding Responses to "Baked Alaska Courtesy of Millennium Alaskan Hotel Anchorage"

    Sophie on December 16, 2009 at 3:32 pm

    The baked alaska looks just wonderful & ooh soo fabulous!!

    Waw!! I am thoroughly impressed!!

    Wanda on June 10, 2010 at 8:34 am

    I came across a link to your recipe on Months of Edible Celebrations. Its been years since I made a Baked Alaska or (Bombe Alaska as we knew it. I am definitely inspired to make it again. Such a great tasting, mouth watering dessert. Thanks

One Trackback

  1. By Getting Back to Blog of the Week on June 10, 2010 at 8:46 am

    […] The recipe is courtesy of the Millennium Hotel, Anchorage, and my thanks to Louise for mentioning it.  I have to say it brought back some very pleasant memories. […]

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