Baked Alaska
The name may be odd, but Baked Alaska is an elegant dessert. The core of this version is a "sandwich" of vanilla ice cream and blackcurrant sorbet between 2 layers of sponge soaked in rum-flavoured syrup.
This is then covered in a layer of meringue and put in a very hot oven for just a few minutes to brown the outside.
The magical and delicious effect comes from the contrast between the hot meringue and the cold ice cream and cake inside.
It is a little tricky to get right, but the main elements can be prepared several days in advance.
This is then covered in a layer of meringue and put in a very hot oven for just a few minutes to brown the outside.
The magical and delicious effect comes from the contrast between the hot meringue and the cold ice cream and cake inside.
It is a little tricky to get right, but the main elements can be prepared several days in advance.
15,4144.2/5 for 15 ratings
Grade this recipe: Last modified on: November 12th 2017
For 1 dessert, you will need:
- 1
500 g Génoise (Genoa sponge) - 2
150 g Sugar syrup - 3
30 g rum - 4
400 ml Vanilla ice cream - 5
400 ml blackcurrant sorbet - 6
3 egg whites - 7
150 g caster sugar - 8
30 g flaked almonds - Total weight: 1,750 grams
How long does it take?
Time required for this recipe:
Keeping: The sandwich of cake and ice cream will keep for several days/weeks in the freezer.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 1 hour 42 min. | 5 hours | 5 min. | 6 hours 47 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 1 hour
The rum-soaked sponge
Make 500 g Génoise (Genoa sponge) in a 8 x 8 inch (20 x 20 cm) tin or mould.Stage 2 - 5 min.
Cut the cake in half lengthways.
If necessary, trim off any crusty edges to neaten the sides. Sit the pieces on a baking sheet.
Note: when cutting cake like this, a serrated knife makes the job easier.
If necessary, trim off any crusty edges to neaten the sides. Sit the pieces on a baking sheet.
Note: when cutting cake like this, a serrated knife makes the job easier.
Stage 3 - 3 min.
Prepare the soaking syrup by mixing 150 g Sugar syrup and 30 g rum in a bowl.
Stage 4 - 2 hours
Use a brush to soak both pieces of cake generously with the syrup.
Put in the freezer for at least 2 hours.
Put in the freezer for at least 2 hours.
Stage 5 - 1 hour
The ice creams
Once the soaked cake is fully frozen, cover one with a layer of 400 ml Vanilla ice cream.Spread quickly, the flatten the top with a palette-knife.
Put back in the freezer for an hour.
Stage 6 - 5 min.
After this, add 400 ml blackcurrant sorbet as a second layer and flatten the top as before.
Stage 7 - 5 min.
Place the second piece of soaked cake on top, then neaten the sides, adding a little more ice cream to fill any gaps.
The "sandwich" should be a tidy rectangular block in 4 layers: soaked cake base, vanilla ice cream, blackcurrant sorbet and soaked cake lid.
The "sandwich" should be a tidy rectangular block in 4 layers: soaked cake base, vanilla ice cream, blackcurrant sorbet and soaked cake lid.
Stage 8 - 2 hours
Sit this ice-cream sandwich in an oven-proof dish, cover with plastic film and return to the freezer one last time for at least 2 hours.
The assembled block can be made in advance and kept like this for several days.
The assembled block can be made in advance and kept like this for several days.
Stage 9 - 2 min.
Finish the dessert
About 15 minutes before you intend serving, preheat the oven to 460°F (240°C). Take the ice-cream sandwich in its dish out of the freezer.Stage 10 - 5 min.
Prepare a French-style meringue by beating 3 egg whites to stiff peak stage and folding in 150 g caster sugar at the end.
Stage 11 - 5 min.
Cover the ice-cream sandwich completely with an even layer of meringue, using a palette-knife once more, if possible, to smooth the surface.
Stage 12 - 7 min.
Put any leftover meringue into a forcing bag with a fluted nozzle and pipe decorations on the top and around the base.
Finish by scattering a few flaked almonds over.
Finish by scattering a few flaked almonds over.
Stage 13 - 5 min.
Bake in the very hot oven for about 5 minutes, just enough to lightly brown the meringue and give it a thin crust.
You can also finish the dessert under the grill or with a torch, like for a crème brulée.
You can also finish the dessert under the grill or with a torch, like for a crème brulée.
Stage 14 - 5 min.
Serve a slice to each guest, either on its own or with a little real custard (crème anglaise).
Remarks
Baked Alaska* can be varied with different types of cake and ice cream. Instead of genoa sponge, you could use provençal colombier for pentecost or almond macaroon cake, for example. The ice cream can be just one flavour or a combination, and you can replace the rum with a different liquor, such as Calvados (this would be a "Norman" version).
Though it is not essential, you can flambé the dessert (using rum) at the table just before serving - guaranteed to impress your guests!
Though it is not essential, you can flambé the dessert (using rum) at the table just before serving - guaranteed to impress your guests!
*Translator's note: the French name is even more bizarre: "omelette norvégienne" or Norwegian omelette!
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,444 Kcal or 14,419 Kj | 55 gr | 519 gr | 116 gr |
| 172 % | 21 % | 49 % | 18 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 197 Kcal or 825 Kj | 3 gr | 30 gr | 7 gr |
| 10 % | 1 % | 3 % | 1 % |
| Per dessert | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,444 Kcal or 14,419 Kj | 55 gr | 519 gr | 116 gr |
| 172 % | 21 % | 49 % | 18 % |
How much will it cost?
- For 1 dessert : 6.94 €
Source
Home made.More recipes?
This recipe uses (among others) | Génoise (Genoa sponge): You can get more informations, or check-out other recipes which use it, for example: Black Forest gateau, Framboisier, Fraisier (French strawberry cake), ... All |
 | Blackcurrant sorbet: You can get more informations, or check-out other recipes which use it, for example: Peach and blackcurrant coupe, Ice-cream Vacherin, ... All |
 | Vanilla ice cream: You can get more informations, or check-out other recipes which use it, for example: Profiteroles, Peach Melba, Little caramelized peach tarts, Poire Belle Hélène, Ice-cream Vacherin, ... All |
 | Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Pear charlotte, 4 pears salad with vanilla, Pistachio tiramisu, Passion fruit jellies, Pavlova, ... All |
Other recipes you may also like
![[Pear tart with almond cream]](/images/vignettes_150/10.jpg)
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".74,5844.2/5 for 19 ratings 1 hour 14 min.
![[Finger biscuits]](/images/vignettes_150/28.jpg)
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.104,8765/5 for 1 ratings 1 hour
![[Macarons (the original French macaroons) ]](/images/vignettes_150/31.jpg)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...254,304 714.7/5 for 44 ratings 2 hours 38 min.
![[Bouquet garni]](/images/vignettes_150/36.jpg)
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...73,9803.5/5 for 2 ratings 12 min.
![[Fruit coulis (fruit purée)]](/images/vignettes_150/52.jpg)
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...160,605 44/5 for 2 ratings 24 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-04-12)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question