68 grams butter
50 grams cake flour
1/4 teaspoons baking powder
1/8 teaspoons salt
28 grams brown sugar
18 grams refined sugar (white)
1/8 teaspoons vanilla extract
1/2 cups sugar
1/8 cups water
45 grams egg whites
cherry flavored (optional)
ice cream (softened, your flavor of choice)
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1Melt the butter in a skillet and cook over medium heat until it turns dark brown, being careful not to burn it. Place in a bowl and refrigerate for 30 minutes, until it begins to harden.
2Preheat the oven to 180 degrees Celsius.
3Separately, mix the flour, baking powder, and salt.
4Remove the butter from the refrigerator and beat using an electric mixer. Add the 2 sugars until fluffy. Add the egg and the vanilla and continue to beat.
5Add the combined flour, baking soda, and salt. Do not overbeat.
6Pour into a small, round (16-centimeter diameter), greased and floured baking mold. Bake for 20 to 30 minutes.
7Let it cool and unmold.
8Heat the sugar and water. Once it reaches 118 C, remove from the stove and pour into a bowl that contains the egg whites.
9Beat at high speed until the bowl is cool on the outside. Add flavoring to taste.
10Line a tall round mold with plastic wrap. Fill with ice cream.
11Cut out a circle of cake of the same diameter as the ice cream mold. Add the bread on top of the ice cream and freeze for 1 day.
12Unmold the bread and ice cream. Freeze again.
13Cover with a thick layer of the meringue. Freeze for 1 hour.
14Preheat the oven to 260 C.
15Bake for 3 minutes so the tips of the meringue are golden brown. Serve immediately.
PER SERVING *
|Calories410Calories from Fat170|
|% DAILY VALUE*|
|Calories from Fat170|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Claire D. 7 Jun 2015
Baked Alaska is an old time dessert that I am happy to see come back. It takes a little patience and time to make it, but I am sure your family will love it as much as mine. Make sure that the meringue completely covers the ice cream so that it won't leak out the sides when it is baking. Some people don't let it bake. They just use a cooking torch on top of the meringue to quickly brown it. You have to work fast to do this dessert so the ice cream won't melt.