Call Me Cupcake

Sweet food & photography

By 57 Comments

Baked Alaska

I’ve been thinking about doing a Baked Alaska for a long time now. I just love how they look, with all that ice cream hidden underneath.
Have I told you how much I love ice cream? Well I do.
And of course, since this one is a stunner, I had to make a little video. Sparklers and all.
The song in the video is one of my favorite songs ever. It’s called Spain and it’s written and sung (and played of course) by my super talented fiancé Christian.





Baked Alaska


What you’ll need
-A bowl or jelly mould with 1 quart capacity
-1 quart (about 1 liter) ice cream, whichever you prefer (I used 1/3 vanilla, 1/3 blueberry sorbet and 1/3 lemon)
-1 ready made cake layer -I had some left over cake in the freezer, measure the bowl/mould making sure the cake isn’t too small
Meringue frosting
Creme brulee burner

 

Putting it together
If you want to be able to get the cake out of the mould easier, cover the inside with plastic wrap and let it hang over the edges!

Start by putting the vanilla ice cream in room temperature until soft serve consistency. Scoop into bowl or mould, smooth top with a spatula and put in freezer for about 30 minutes. Meanwhile, bring the blueberry sorbet to room temperature. Scoop sorbet on top of vanilla ice cream, smooth top with a spatula and put in freezer for another 30 minutes. Bring lemon ice cream to room temperature. Scoop lemon ice cream on top of blueberry sorbet and smooth top. Put in freezer for 15 minutes. Put a layer of cake (trim the edges if needed) on top, making sure it sticks to the ice cream. Cover with plastic wrap and freeze for about 6 hours.
Remove the ice cream cake from the mould by either pulling the plastic wrap (if you’ve covered the inside) or running hot water along the outside of the mould. If doing the latter, you need to re-freeze the cake for at least 4 hours or the meringue frosting won’t stick. When the cake is completely frozen – go ahead and make the meringue frosting.

Meringue frosting

5 large egg whites
200 g sugar
1 tsp vanilla extract

Mix egg whites and sugar in a heat-proof bowl over a saucepan of simmering water. Whisk with a hand whisk continously until the mixture reaches 65°C (149F). Remove from heat. Start whipping the egg whites with a stand or hand mixer until the mixture becomes fluffy and white and the bowl is cool, this can take about 10 minutes.

Cover the entire cake with meringue frosting and then use a creme brûlée burner to brown the meringue. Put the cake back in the freezer if not serving right away.

Reader Interactions

Comments

  2. Oh Linda! I love your videos, they're so perfect and relaxing 🙂 as usual the recipe is amazing and I didn't know this kind of sweet, but it seems so delicious 😉

    ps. I always follow you on your other blog in swedish ( I unfortunately don't speak it and so I don't understand so much, but, you know, your pictures speak by themselves 😉 they're wonderful:)

    M.

    Reply

    • Thank you so much Martina! That is very kind of you <3

      So nice to hear that you "read" my other blog too! And I agree with you, I read many foreign blogs just by looking at the photos.

      Reply

  3. Hi Linda, sorry for may bad English, I will try to do it but, just a few days ago, I burned the creme brule burner to make a vanilla creme brulee, I can't imagine what would have happened to my kitchen if I tried to do this masterpiece!
    Is a feast for the eyes 🙂
    Sonia

    Reply

  4. Oh my goodness, your photos are so stunning! You are one of my favourite bloggers because of your beautiful desserts, styling and photography. This baked alaska his all the right notes and looks so impressive! I love ice cream too, I just posted nutella ice cream on my blog!

    Reply

  5. Baked Alaska är en av mina favoriter trots att jag inte gjort det på två år eller något sådant!

    Himla fina bilder: rörliga som orörliga. Lite besatt som jag är av vitbalans för tillfället som måste jag också påpeka att vitbalanseringen i bilderna är fantastiska!

    Reply

  8. Gorgeous! That's a dessert I've been wanting to taste/make for a while now =D. Would you mind sharing what camera you used for the video and if you have any recommendations for a good editor to use to process video? Yours looks great!

    Reply

  17. the video is just perfect. It's so soft and clean. It adds a beautiful touch to the whole article. I really appreciate the work you had with it. It was worth it. It's perfect!

    Reply

  23. Love the pics, the video and everything else, you are very talanted. But I don't understand, the meringue in your first layer in the video looks like it has another consistency that the second that has a much smoother finish. Is that right or is it the video, or mayb e the cold icecream that make it look like that? Really want to make this baked alaska and would really appreciate an answear! Thanx!

    Reply

    • Good eye! Haha. Actually the first batch was a failure (whipped waaay to long), so I had to make a second batch 🙂 It was fine underneath but I really wanted a glossy meringue for the top layer!

      Reply

  25. Hej Linda! Jag har scrollat igenom typ hela din blogg och sitter här på engelskalektionen och dreglar. Men jag kom och tänka på en sak. Var gör du av av alla dina bakverk när du fotograferat dem?

    Reply

  26. Hi Linda

    I absolutely love your blog – your photos are truly stunning and I'll be attempting your baked alaska at some point for sure!

    As an aside, what is with all the golf/dating website chat in these comments?!

    Keep up the excellent posts!

    Reply

  27. Appreciate fantastic food. I just now meant it was and this sampled brilliant: -)
    Excellent web site by using meal tasty recipes me for anybody who is intrigued I have a blog with cake recipes myself if you are interested. You can find it at http://recipes-for-food.com/

    Reply

  45. Hej Linda (och alla andra som kan ha goda råd)
    Jag gjorde din blåbärstårta med citronmaräng häromdagen och marängen åkte ihop så mycket när jag tillsatta smöret. Det står i ditt recept att man ska fortsätta vispa efter att tillsatt smöret, är det med elvisp? Marängen blev så mjuk att jag var tvungen att ställa in den i kylen för att kunna spritsa den… Vad kan jag ha gjort för fel?

    Sedan undrar jag om du någon gång tillsatt lemom curd till maräng och i så fall hur det blev.

    Ah, en skillnad, jag gjorde italiensk maräng, och inte schweizisk som du gör. Men den italienska bör om något vara starkare, så det borde inte vara därför…

    tack för en uuuunderbar blog!

    Reply

    • Hej Malin!
      Ja, det gör ju nästan alltid det när man tillsätter smöret! Det är helt normalt 🙂
      Bara vispa, vispa, vispa. Du har inte gjort något fel! Men det är viktigt att vispa även efter att smörkrämen stått i kylen. Känner att jag nog får göra en tutorial snart.. hehe.
      Tror absolut att det går att tillsätta lemon curd, men inte alltför mycket. Har dock inte testat!

      Tusen tack för fina ord och lycka till 🙂

      Reply

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