Everything about Baked Alaskas are amusing. This is probably due to the triple facts that they are often lit on fire, have an entire day in honor of them (February 1st, no joke) and yet have absolutely nothing to do with Alaska.
Baked Alaskas are originally from China. A durian version re-introduces an Asian element in a dessert that has been fully claimed by America. That it kind of looks like a durian is just a pleasant coincidence.
Baked Alaskas look and sound far more complex than what they actually are – which is a lump of ice cream inside a thin pastry shell, usually meringue. The cool part is that the cake is cooked with the ice cream inside it very briefly under high heat until the outside is browned. Unless of course, you prefer to throw rum over it and light the whole thing on fire.
I can only guess what the original name of the Baked Alaska was when a Chinese delegation introduced it to France in the late 1700’s. The French certainly named it inaptly, calling it the omelette á la norvégienne, the “Norwegian Omelette”, although it had nothing to do with Norwegians or omelets and everything to do with some smart Chinese chef who figured out that the pastry insulated the ice cream from the heat and created a dessert that is both hot and cold at the same time. I suppose the French are the ones we may blame for starting the legacy of ridiculous names.
Next, an American physicist got involved. According to the folks over at cakespy.com Benjamin Thompson, an American physicist living in Europe, realized
that while pastry would conduct much of the heat and protect the cold
core, a layer of meringue would do so to an even greater degree. He introduced the idea of using meringue, and called his concoction “Omelet Surprise.” I still don’t see the connection to an omelet, but okay.
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| photo by leaveroomfordessert.com |
The cake made it’s final leap to circle the whole world when it crossed the Atlantic Ocean just in time for the US acquisition of the Alaska Territory in 1876. In celebration Delmonico’s Restaurant in New York City served the cake, calling it the “Alaska-Florida Cake.” I guess the name was suppose to reflect the fact that the country, like the cake, now encompassed both the tropics and the tundra. Then at some point, everyone agreed this was a stupid name for a cake, and the Florida part was dropped in favor of honoring the newest state. Hence the Baked Alaska.
This cake can easily be made vegan by substituting this vegan durian ice
cream and using this darn awesome looking vegan meringue. Who knew flax
seeds had such power?
And so there you have it. Add rum and flames at your own discretion.
Durian Baked Alaska
- One recipe Durian Ice Cream (choose between three recipes)
- One recipe Durian Butter Cake, made in 8 or 9 inch round pan
- 8 large egg whites
- ½ teaspoon (3g) cream of tartar
- ½ teaspoon (3g) salt
- 1 cup (220g) sugar
Assembly
1. Follow directions to bake the Durian Butter Cake or other pound cake of your choice. Make sure that you have a mixing bowl that is the same diameter as your cake pan.
3. Line the sides of a mixing bowl with plastic wrap.
4. Scoop the ice cream into the bowl and smooth the surface. Cover with plastic wrap and freeze for at least 2 hours or overnight.
5. Remove cake from pan and place on a baking sheet.
6. Invert the bowl of ice cream over the cake. Keep the ice cream covered in plastic wrap, and return cake+ice cream to the freezer
7. Preheat oven to 500 degrees F
8. Make the Meringue: Beat the egg whites, cream of tartar, and salt on high speed in an
electric mixer until soft peaks form. Beat in the sugar gradually in a
slow stream until stiff peaks form.
9. Using a spoon, cover the ice cream in meringue in a spiky design, using your fingers to pull out the tips. If ice cream starts to melt return to freezer.
10. Bake for 2-5 minutes until meringue is browned. Serve immediately!
11. To make it a Bombe, warm 1/4 cup of rum or cognac in the microwave while your cake is in the oven.
12. Light it on fire and pour the flaming liquid over the cake for an incendiary finale.
Enjoy!
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| photo by chopinandmysaucepan.com |
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FAQs
Baked Alaska is a baked dessert consisting of cake, ice cream, and meringue. So how does the ice cream not melt during the baking process? The meringue insulates it from the heat. The treat is baked in a hot oven for a few minutes or just long enough to firm and brown the meringue.
Why is it called baked Alaska? ›
Etymology. The name "baked Alaska" was supposedly coined in 1876 at Delmonico's, a restaurant in New York City, to honor the acquisition by the United States of Alaska from the Russian Empire in March 1867.
How does a baked Alaska work? ›
Baked Alaska is a dessert composed of a warm, fluffy meringue shell with a chilly ice cream centre on a base of sponge cake. Some variations use a blow torch to cook the meringue outer shell instead of baking it in the oven. Either way, the whole cake gets blasted with very high heat yet the ice cream doesn't melt!
What is Alaska cake? ›
baked Alaska, dessert of American origin that consists of ice cream layered between a slice of sponge cake and a covering of meringue, which is baked quickly at high heat until lightly browned.
Why does ice cream not melt in baked Alaska? ›
The answer is the meringue and the cake. Both the meringue and cake surround the icecream preventing the heat from getting to the icecream and preventing it from melting. Cake and meringue both contain lots of air pockets that act as a cushion insulating the ice-cream and preventing it from melting.
What is the difference between baked Alaska and bombe Alaska? ›
What is the difference between bombe Alaska and baked Alaska? A bombe Alaska is coated with hot, high-proof rum before serving and set alight or flambéed. A baked Alaska is browned using a torch or the broiler setting in an oven.
Has Baked Alaska been discontinued? ›
Now, four years later, Baked Alaska will return exclusively to Ben & Jerry's nationwide Scoop Shops so fans can enjoy being reunited with their favourite flavour scooped in a crunchy waffle cone or swirly sundae!
How does ice cream stay cold in Baked Alaska? ›
The sugar strengthens the foam. Sponge cake also contains a lot of air. Air is a good thermal insulator – it is a poor conductor of heat. As you bake the meringue, the ice cream is insulated by both the meringue and the sponge, so the heat from the oven does not have time to reach it.
Why does ice cream not melt when deep fried? ›
It's kept very cold before frying, and the frying process is quick enough that the ice cream doesn't have time to warm up enough to melt.
Is Baked Alaska served frozen? ›
Serve immediately: Once the meringue is torched, baked Alaska will stay frozen at room temperature for a maximum of 30 minutes before the ice cream starts to melt. Leftovers can be kept in the freezer, but the meringue will become firmer and less marshmallowy.
Finished baked Alaska can be stored uncovered in the freezer for up to 1 week. However, for the best meringue texture, it's best to make the meringue the day that you intend to serve it. Wrap leftover slices of baked Alaska in a layer of plastic wrap followed by a layer of aluminum foil, then freeze for up to 1 month.
What is Elvis Presley cake? ›
An Elvis Presley cake is a single-layer classic yellow cake that's topped with a pineapple glaze. Much like a poke cake, the syrup and juices of the pineapple will seep into the cake through fork holes, resulting in a decadent, ultra-moist cake.
What is a Jake cake? ›
A favorite from many years ago, named after Amy's son Jake. It's a pillowy, heavenly angel food cake made with fresh egg whites, cane sugar, a little flour, and lots of vanilla extract and beans.
Why is it called a dump cake? ›
A dump cake is an American dessert similar to a cobbler but with a cake-like topping. It is so named because it is prepared by "dumping" ingredients (typically canned fruit or pie filling, followed by a boxed cake mix) into a cake pan without mixing.
Why are the cookies I baked so hard? ›
Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.
Why are my baked goods tough? ›
Toughness in cakes is caused by over-mixing, or the wrong type of flour. Solution: Mix your cake according to the recipe. There is a function to the order in which ingredients are added to create the right texture. As soon as you begin mixing flour with a liquid and a fat, gluten is developed.
Is baked Alaska crunchy? ›
The texture of a baked Alaska meringue is marshmallowy with a browned, slightly chewy exterior. It does not get crispy or crunchy. Crispy meringue is a result of long, slow cooking, but Baked Alaska is browned in a hot and fast oven; a crunchy result is just not possible.
