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.
55 K 4.2/5 (18 reviews)
6 hours 50 min.
Average
1 dessert
8 IngredientsLast modified on: December 29th 2024
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 flakeds almonds - Total weight: 1,750 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 1 hour 45 min.
Resting: 5 hours
Cooking: 5 min.
All in all: 6 hours 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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!
Keeping: The sandwich of cake and ice cream will keep for several days/weeks in the freezer.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 460 RDI=180 % | 3,920 RDI=370 % | 970 RDI=150 % | 19,350 RDI=970 % | 81,030 RDI: 970 % |
| Per 100 g | 30 RDI=10 % | 220 RDI=20 % | 60 RDI=8 % | 1,110 RDI=60 % | 4,630 RDI: 60 % |
How much will it cost?
- For 1 dessert : 6.95 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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, Fraisier (French strawberry cake), Framboisier, ... See them all 3
Blackcurrant sorbet
You can get more informations, or check-out other recipes which use it, for example: Ice-cream Vacherin, Peach and blackcurrant sundae, Peach and blackcurrant coupe, ... See them all 3
Vanilla ice cream
You can get more informations, or check-out other recipes which use it, for example: Little caramelized peach tarts, Poire Belle Hélène, Profiteroles, Ice-cream Vacherin, Peach Melba, ... See them all 5
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Passion fruit jellies, Blackcurrant sorbet for Edith, How to glaze a tart , Pear sorbet, Fruit coulis (fruit purée), ... See them all 27
Other recipes you may also like
Tart Tatin
Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so...October 30th 2015406 K 13.2 1 hour 20 min.
Little lime tarts
With this very quick recipe, you can make little tarts that are nothing like those you find in the shops.October 10th 2021127 K4.3 40 min.
Sautéed Pork with Peanuts
This sautéed pork has a hint of Thai style, with its accompaniment of chopped vegetables, dry-roasted peanuts and soy sauce.April 3rd 201654 K4 55 min.
How to make a good pastry tart case
Lining a tin or mould with pastry to make a tart or pie seems simple enough: you roll out the pastry, put it in the tin and trim off any overhanging bits. It may not be rocket science, but if you want a tart with a perfect pastry case, it really helps to take care over a few details, which I will...July 14th 201970 K 45 min.
Spicy mustard cauliflower cheese
This delicious twist on cauliflower cheese is cooked in 3 stages: the cauliflower is steamed on its own before being fried with the spices. It is then topped with cheese and breadcrumbs, and browned in the oven.May 24th 202046 K 1 hour 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.