Classic Baked Alaska: The Dessert That Combines Cold and Heat
Making Baked Alaska may seem complicated, but it’s actually a fun and rewarding experience. This stunning dessert combines cold ice cream, soft sponge cake, and a layer of meringue that bakes into a golden crust, creating a delightful contrast between hot and cold.
1. Preparing the Sponge Cake
- Preheat the oven to 175°C (350°F).
- Whisk 3 eggs with 100g of sugar until light and fluffy.
- Gradually fold in 100g of flour, mixing gently.
- Pour the batter into a greased baking pan and bake for 12-15 minutes.
- Let the cake cool completely.
2. Preparing the Ice Cream Layer
- Choose your favorite ice cream flavor (vanilla, strawberry, chocolate, or a mix).
- Place the ice cream in a plastic-lined bowl and freeze for at least two hours.
- Once frozen, place the ice cream on top of the sponge cake and return it to the freezer.
3. Making the Meringue
- Whip 3 egg whites with a pinch of salt until foamy.
- Gradually add 150g of sugar while beating until stiff, glossy peaks form.
4. Assembling and Baking the Baked Alaska
- Remove the ice cream and cake from the freezer and cover them entirely with meringue.
- Use a spoon to create decorative swirls on the surface.
- Bake in a very hot oven (230°C/450°F) for 2-3 minutes until the meringue turns golden brown.
5. Serving and Enjoying
- Serve immediately to enjoy the contrast of textures and flavors.
- Garnish with fresh fruits or caramel sauce for an extra touch of elegance.