When temperatures hit a record high of 40C + all I could think of was ice cream. And no matter what time of year it is in the Philippines, it’s always a great time for ice cream.
I remembered Baked Alaska, the queen of frozen desserts. I no longer see it being served in the restaurants here. I had it once on a cruise ship.
Baked Alaska can be mistaken for regular ice cream cake if it wasn’t for the halo of flames when served. You can choose to omit the buckling, but the buckling makes for a true Alaska baked, extravagant dessert that makes a perfect ending to a special occasion.
It is easy to do. But in this time, it must be frozen before covering it with meringue. After covering with the meringue, freeze overnight and toast on high heat for 2-3 minutes until the meringue browns lightly.
Baked Alaska can be molded into a variety of shapes using pans, bowls, and molds. For the round shape, the simplest is a springform pan. For the bomb shape, I use a mixing bowl. For rectangular and loaf shapes, I use a rectangular or loaf pan.
It can even be made into individual servings using metal soup bowls. The possibilities are endless: different flavors of ice cream, with chocolate sauce.
The recipe I used here is a sponge cake, but you can make a butter or chocolate cake or use store-bought lady fingers. You can even use sliced pineapples instead of a cake.
How to flambé Alaska in the oven? Heat 2 tablespoons of rum. Turn it on and pour it over the Baked Alaska. The flame will eventually go out.
Another less scary way to flambé it is to soak cotton balls in rum and put them on an empty eggshell. Place on top in the center of the dessert. Turn it on.
The ice cream inside is thawed a bit and some of it would drip off, mixing with the rum. This melted part with rum is so good.
1⅛ c cake flour
½ teaspoon of baking powder
2 tablespoons of melted butter
3 flavors ice cream
tbsp egg whites
½ teaspoon cream of tartar
Line a 7 “x 10” rectangular pan with waxed paper. Sift the cake flour and baking powder.
Beat eggs and sugar until fluffy and light in color. Manually fold in the flour mixture. Add the melted butter.
Pour into pan and bake at 300 ° F for 15 minutes or until cooked through.
Remove the waxed paper and return the cake to the pan. Once cooled, spread the slightly softened ice cream layer by layer. Cover with waxed paper and put in the freezer overnight.
Beat egg whites and cream of tartar until stiff. Add the sugar and continue beating until it is glossy and firm. Take the frozen ice cream and cake from the pan and frost with the meringue all over.
Set the oven to the highest grill setting. Place the cake in the oven and let the meringue brown a little, about 1-2 minutes. Flambé it and serve immediately.
For 12. —INQ CONTRIBUTED
The author, barangay captain of Dasmariñas Village in Makati City, is the creative force behind Pink Mixer Bakery, which has been included four years in a row in the Inquirer Lifestyle Best Desserts guide. She has written two cookbooks, “Fresh Off the Boat from Fujian,” a modern Chinese Filipino cookbook, and “ABCs of Cooking for Kids”, both available on Shopee.
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