Baked Alaska Layers Ice Cream over Sponge Cake and Meringue

By Welzel, Karin | Tribune-Review/Pittsburgh Tribune-Review, December 20, 2006 | Go to article overview

Baked Alaska Layers Ice Cream over Sponge Cake and Meringue


Welzel, Karin, Tribune-Review/Pittsburgh Tribune-Review


For Stella Barnett, Mt. Lebanon, who wanted a recipe for Baked Alaska. From N. Musko, McKees Rocks. This recipe appeared recently in a Paula Deen magazine, courtesy of chef Bernie Kazenske.

Baked Alaska

1 quart vanilla ice cream, softened

1 quart strawberry ice cream, softened

Vanilla Sponge Cake (recipe follows)

Swiss Meringue (recipe follows)

Candied cherries, candied pineapple, for garnish

Line a 2-quart bowl with heavy-duty plastic wrap. Press the vanilla ice cream into the bottom and up the sides of the bowl. Press the strawberry ice cream on top of the vanilla, filling the bowl completely. Freeze for 8 hours.

Line a baking sheet with parchment paper. Place a 10-inch cardboard cake circle on the parchment. Cut 1 circle of Vanilla Sponge Cake to cover the widest portion of the bowl the ice cream is in. Place the cake circle on the cardboard circle on the prepared baking sheet.

Remove the ice cream bowl from the freezer. Place the cake circle over the ice cream. Place the cardboard circle on the cake and invert the bowl over the cake. Remove the plastic wrap. Using wax paper, press the remaining cake over the ice cream. Trim to fit if necessary; freeze for 1 hour.

Heat the oven to 500 degrees.

Remove the cake from the freezer. Spread the meringue over the cake to 1/2-inch thickness. Pipe the remaining meringue around the edges of the cake. Garnish with candied cherries and pineapple. Bake for 3-5 minutes, or until golden brown, watching the cake carefully. …

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