By Marilyn Sultar
Baked Alaska
23 steps
Prep:30minCook:35min
November 5, 2009 By Eric Lanlard
“A fantastic after dinner show stopper, this baked Alaska recipe was featured on the second series of Baking Mad with Eric Lanlard on Channel 4.” ~ unknown
Key Information
Prep:30 mins
Bake:35 mins
Serves:4
Skill level:advanced
source: http://www.bakingmad.com/baked-alaska-recipe/
note: photo found on internet – did not come with recipe!!!
Updated at: Wed, 16 Aug 2023 19:45:40 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
141
High
Nutrition per serving
Calories1342.4 kcal (67%)
Total Fat44.1 g (63%)
Carbs228.5 g (88%)
Sugars177.9 g (198%)
Protein14.8 g (30%)
Sodium902.5 mg (45%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the sponge:
175gbutter
unsalted, softened, plus extra for greasing
175gUnrefined golden caster sugar
we use Billington’s, Unrefined
golden caster sugar
3egg
free range
1Lemon
finely grated, zest and juice
175gSelf-raising white flour
we use Allinson, Self-raising white
plain flour
150mlIce cream Vanilla
125gdried mixed fruits
25mlGrand marnier
For the meringue:
Instructions
Step 1
Place the dried fruit in a bowl and drizzle with Grand Marnier.
Step 2
Leave overnight so that the alcohol infuses the fruit.
Step 3
Soften your ice-cream (use a mixer with a beater attachment for ease) and add drained soaked fruit to it.
Step 4
Pack into a loaf tin and refreeze.
Step 5
Preheat the oven to 190ºC (170ºC fan, 375ºF, gas mark 5).
Step 6
Lightly butter one of the remaining loaf tins.
Step 7
In a bowl, cream together the butter and the sugar, using an electric hand whisk, until light and fluffy.
Step 8
Add the beaten egg, a little at a time, combining well after each addition.
Step 9
Tip: Using eggs at room temperature.
Step 10
Once the eggs are thoroughly combined, beat in the lemon zest and lemon juice, then sift on the flour and fold it in, using a large metal spoon.
Step 11
Turn the batter into your prepared tin then place in the preheated oven and bake for 25 minutes, or until a skewer inserted into the center of the cake comes out clean.
Step 12
Allow to cool for 10 minutes in the tin then turn out on to a wire rack to cool completely.
Step 13
Once the sponge is completely cold, make your meringue.
Step 14
In a bowl, beat the egg whites using your electric hand whisk, gradually adding the sugar until you have a stiff and glossy mixture.
Step 15
Spread a layer of the meringue on the base of the third loaf tin (not to thick).
Step 16
Cut the sponge in half horizontally and spread the apricot preserve over both of the cut ends.
Step 17
Lay one piece of the sponge, jam-side up, over the meringue then unmold the ice-cream, trim and lay on top. Now place the second piece of sponge, jam-side down, over the ice-cream. Use the remaining meringue to cover the top of the Alaska so that it completely seals the cake, like an igloo! Place the Alaska in the freezer until solid.
Step 18
Preheat the oven to 220ºC (200ºC fan, 425ºF, gas mark 7).
Step 19
Remove the Alaska from the freezer and immediately place in the preheated oven.
Step 20
Bake for 8–10 minutes, or until the meringue is colored.
Step 21
You can use a kitchen blow-torch to add a final touch of color.
Step 22
In a small saucepan heat up the Grand Marnier.
Step 23
Carefully light it up and pour over the dessert just before taking it to the table.
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