Baked Alaska Recipe by simple_cooking_together
Baked Alaska Cooking Instructions 1 Line the dish you’ll use to serve your cake with parchment paper and bake your sponge cake in it so it fits perfectly. 2 Once baked, remove the sponge cake from the pan and slice it into 2 or 3 layers, depending on its thickness. 3 Make a syrup by combining rum, sugar, and water. 4 Brush the sponge cake layers with the syrup and freeze for 1 hour. 5 Take the cake out of the freezer. Place the first layer of sponge cake at the bottom of the mold, cover with ice cream, and repeat once. Finish with a layer of sponge cake on top. 6 Return everything to the freezer. When ready to serve, beat the egg whites until stiff peaks form, add the sugars, then bake at 480°F (250°C) for 4 minutes to brown the meringue, or use a kitchen torch. You can also flambé with rum if you like. 7 Decorate with candied fruit and serve immediately. 1 Line the dish you’ll use to serve your cake with parchment paper and bake your sponge cake in it so it fits perfectly. 1 Line the dish you’ll use to serve your cake with parchment paper and bake your sponge cake in it so it fits perfectly. 2 Once baked, remove the sponge cake from the pan and slice it into 2 or 3 layers, depending on its thickness. 2 Once baked, remove the sponge cake from the pan and slice it into 2 or 3 layers, depending on its thickness. 3 Make a syrup by combining rum, sugar, and water. 3 Make a syrup by combining rum, sugar, and water. 4 Brush the sponge cake layers with the syrup and freeze for 1 hour. 4 Brush the sponge cake layers with the syrup and freeze for 1 hour. 5 Take the cake out of the freezer. Place the first layer of sponge cake at the bottom of the mold, cover with ice cream, and repeat once. Finish with a layer of sponge cake on top. 5 Take the cake out of the freezer. Place the first layer of sponge cake at the bottom of the mold, cover with ice cream, and repeat once. Finish with a layer of sponge cake on top. 6 Return everything to the freezer. When ready to serve, beat the egg whites until stiff peaks form, add the sugars, then bake at 480°F (250°C) for 4 minutes to brown the meringue, or use a kitchen torch. You can also flambé with rum if you like. 6 Return everything to the freezer. When ready to serve, beat the egg whites until stiff peaks form, add the sugars, then bake at 480°F (250°C) for 4 minutes to brown the meringue, or use a kitchen torch. You can also flambé with rum if you like. 7 Decorate with candied fruit and serve immediately. 7 Decorate with candied fruit and serve immediately. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Zucchini Cake with Cream Cheese Frosting Baked Oatmeal Fried Jalapeno Coins (Bottle Caps) Beer 🍺 and Onion 🧅 Chicken 🍗 Thighs Cheesy Chicken Noodle Casserole Zucchini Cake with Cream Cheese Frosting Baked Oatmeal Fried Jalapeno Coins (Bottle Caps) Beer 🍺 and Onion 🧅 Chicken 🍗 Thighs Cheesy Chicken Noodle Casserole Whole Wheat Chocovanilla Banana Cake Buns Oatmeal with minced keema بکرے کی سری Roasted Coconut Chickpeas Curry Mango Shrikhand Galawat Kay kabab/Gulati kabab Fried Jalapeno Coins (Bottle Caps) Black Iron Skillet Mexican Rice Mutton kaleji Whole Wheat Chocovanilla Banana Cake Buns Oatmeal with minced keema بکرے کی سری Roasted Coconut Chickpeas Curry Mango Shrikhand Galawat Kay kabab/Gulati kabab Fried Jalapeno Coins (Bottle Caps) Black Iron Skillet Mexican Rice Mutton kaleji