Raspberry Baked Alaska Recipe
Do you want a highly appreciated baked alaska recipe? If you plan to cook an out of the ordinary dessert, then you should probably go for this baked alaska. Include this baked alaska recipe in your most-liked list and make it as many times you wish to.
Ingredients
Cake:
1 egg
2 tablespoons (25 g) sugar
1/4 cup (25 g) all-purpose flour, sifted
Filling:
1/2 cup (50 g) ground almonds
3 tablespoons (50 g) apricot jam
1 tablespoon rum
1/3 cup (50 g) chopped candied lemon peel
1 pint (475 ml) raspberry ripple ice cream
1 pint (475 ml) raspberry ice cream
Meringue & Decoration:
4 egg whites
2/3 cup (150 g) sugar 8 candied cherries
2 teaspoons sliced almonds
Directions
Grease and flour a 6-inch (15-cm) layer cake pan.
Preheat oven to 375°F (190°C).
To make cake, beat egg and sugar in a small bowl until pale and creamy.
Fold in flour.
Spread batter evenly in pan.
Bake 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Turn out cake onto a rack to cool.
Line a baking sheet without edges with brown paper.
Place cooled cake on brown paper.
To make filling, combine almonds, jam, rum and candied peel in a small bowl.
Spread over cake.
Place raspberry ripple ice cream on center of cake.
Cut raspberry ice cream into slices; place around raspberry ripple ice cream.
Smooth into a mound.
Freeze 30 minutes or until firm.
Preheat oven to 475°F (245°C).
To make meringue, beat egg whites until stiff; fold in sugar.
Place meringue mixture in a pastry bag fitted with a fluted nozzle.
Pipe over cake, completely enclosing ice cream and base.
Decorate with candied cherries and sliced almonds.
Brown in oven 3 to 4 minutes.
Using brown paper lining, pull Alaska to edge of baking sheet and carefully ease onto serving dish.
Preheat oven to 375°F (190°C).
To make cake, beat egg and sugar in a small bowl until pale and creamy.
Fold in flour.
Spread batter evenly in pan.
Bake 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Turn out cake onto a rack to cool.
Line a baking sheet without edges with brown paper.
Place cooled cake on brown paper.
To make filling, combine almonds, jam, rum and candied peel in a small bowl.
Spread over cake.
Place raspberry ripple ice cream on center of cake.
Cut raspberry ice cream into slices; place around raspberry ripple ice cream.
Smooth into a mound.
Freeze 30 minutes or until firm.
Preheat oven to 475°F (245°C).
To make meringue, beat egg whites until stiff; fold in sugar.
Place meringue mixture in a pastry bag fitted with a fluted nozzle.
Pipe over cake, completely enclosing ice cream and base.
Decorate with candied cherries and sliced almonds.
Brown in oven 3 to 4 minutes.
Using brown paper lining, pull Alaska to edge of baking sheet and carefully ease onto serving dish.
