Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

You can have Baked Alaska 1 ea Start heating oven to 450ø
-on short notice if you -F. For cake base, choose
-keep cake and ice cream on -one of Alaskas below.
Hand in your freezer.

Set cake base on brown paper (1/2" larger than cake) on cookie sheet.
2. Make meringue: With egg beater or electric mixer, beat 3 egg
whites until they stand in peaks when beater is raised. Slowly add 6
tablesp. granulated sugar, beating until stiff and glossy. 3. Quickly
fill or top cake base with 1 qt. very firm ice cream as directed
below. Quickly cover ice cream and base completely with meringue. If
desired, sprinkle with slivered almonds, shaved chocolate, or
shredded coconut. Bake 4 to 5 min., or until delicate brown. 4.
Remove Alaska from oven at once. Slip 2 spatulas between Baked Alaska
and paper. Transfer Alaska to chilled serving dish. Garnish with
canned peach slices, berries, etc. Serve at once. P.S. To serve
ablaze, pour bit of lemon extract on 3 sugar cubes; set on meringue;
light; carry to table. SURPRISE ALASKA: Make trough in 9" tube
spongecake, leaving 3/4"-thick shell (see cutting directions for
Frozen Angel, above). Fill trough with ice cream. IGLOO ALASKA: Use
bakers' spongecake layer. Pile ice cream on top, leaving 1/2" around
edge free. BROWNIE ALASKA: Use panful of uncut brownies. Top brownies
with brick ice cream.

Browse by categories