Baked Alaska—First attempt

The blow torch is one of my favorite kitchen tools that I love to play with use.  Yeah, better don’t play with fire.  I was thinking, beside crème brûlée, what else can I use my blow torch with?  First thing that came in mind was Baked Alaska!  I was thinking to myself... “Really?  Do I have to go that far just to play with use the blow torch?”  Yes, really. And here we go... even though I was rather hesitatant. 

Since I already have some cupcakes baked-up, I sliced them up into 1/2 inch disks to fit into my bowls.  This way, I was already a step ahead and didn’t need to bake a whole sheet of cake just to try out this dessert.  That was a huge “motivation” for me.  Yeah, I get lazy sometimes, even in the kitchen.   :P  And you can definitely use the in-store chiffon cakes or any cakes you have on hand for the cake layer.  Guess we all love a little short cuts in the kitchen every once in a while.



So, for my very first attempt of Baked Alaska, I used previously baked chocolate cupcakes, then layered them with our favorite coffee ice cream.  It came out so perfect, so delicious, and just the flavor we love.  It’s to die for and so beautiful to look at as well.  When I make this Baked Alaska again in the future, I will have no problem baking a sheet of cake just for this.  It’s totally worth it.  Plus, it’s much easier to make than it looks.  You’ve got to give it a try and you’ll agree with me.




The meringue layer was warm, foamy, smooth and crunchy from the slightly browned tips.  Inside were layers of soft and spongy chocolate cakes and strong coffee flavor of creamy, icy-cold ice cream.  Every bite was interesting and delicious.  Hm…I couldn’t wait to make this again.  Now, here’s a small issue.  Since I used the cupcakes that I already have on hand, I just scooped out whatever last bit of ice cream I had in that tub to make this Baked Alaska, and I didn’t have the exact measurement for these 2 ingredients.  I know!  I know. What a mistake.  Anyhow, I will put the approximate amount as a guildline.  I do have the recipe for the meringue layer and that’s really the key to this dessert.  I used a bowl as my mold for the cake and ice cream layers and that bowl measured 5 1/2-inch in diameter and 3 1/2-inch in height.  I’ll provide the recipe below to make an 1-inch thick meringue layer to cover this cake.  I promise I’ll measure everything and write them down when I make this dessert again.  Guess I was too excited knowing that I can get my hands on the blow torch again!  Yeah, what a lame excuse, but so true.  :P 

Last but not least, just be very careful when you use the blow torch.  I know it’s sounds like fun (in fact, it is) to use.  But after all, it could be dangerous and definitely not a toy.  I always make sure my kids are not around when I use it (you know how kids like to copy everything we do) and store it away in a secured place that they can’t reach.  :)  Better be safe than sorry.









Baked Alaska: Printable Recipe
Servings: 4


Approximately 5 to 6 Chocolate cupcakes, cut into 1/2-inch disks
Approximately 1/2 pint of your favorite ice cream (I used coffee here)
1/2 cup sugar
2 large pasteurized egg whites
A dash of vanilla extract

Line a small bowl, 5 1/2-inch in diameter and 3 1/2-inch in height with plastic wrap.  Leaving extra plastic wrap hanging over the sides of the bowl.  Put a layer of the cupcake to cover the bottom of the bowl.  Spoon  1/3 of the ice cream onto the cake layer (about 1/2-inch thick).  Smooth the top of the ice cream and top with another layer of cupcake disks.  Break the cakes to fit into the bowl if necessary.  Top with remaining ice cream and smooth the top.  Cover with the final layer of cupcake disks, again, break the cakes to fit the surface if necessary.  Fold the plastic wrap over the cake and place in freezer for at least 45 minutes to harden.

Put the sugar and egg whites in the bowl of the stand mixer over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.  Remove from heat and secure the mixer bowl to the stand mixer, beat the egg whites mixture with the whisk attachment on medium-high speed until stiff peaks form, about 5-7 minutes.  The meringue should be very thick and shiny.  Mix in vanilla extract.  Place meringue into a pastry bad with a large star tip.  Take the prepared ice cream cake out from the freezer, lift the cake out by pulling the sides of the plastic wrap.  Invert the cake and place it onto an oven safe plate, discard the plastic wrap.  Pipe the meringue onto the cake, starting from the bottom.  The meringue layer should be around 1-inch thick.   Follow manufacturer’s instruction of the blow torch and brown the tips of the meringue.  Let cake stand for 5 to 8 minutes before cutting into it.  Enjoy!

**Note: If you don’t have a blow torch, you can preheat oven to 500F before you take the cake out from the freezer to pipe.  Brown the piped cake for 4 minutes or until the meringue tips are golden brown.