I must be out of my mind when I decided that I should make a Baked Alaska just 3 days before my son's birthday. He had asked for fried ice cream as a birthday treat...right after reading one of those 'Horrible Science' series. He explained the 'science' behind why ice cream won't melt when it is deep fried...something to do with baking soda, which is added to the batter that is used to coat the ice cream before it is deep fried. As I don't do any deep frying at all, I told him I would make him a baked alaska. Instead of deep frying ice cream, I thought it would be easier for me to 'bake' it!
After spending the whole night searching the internet for tips and how-tos, I managed to make him this baked alaska just in time on his birthday!
It is not the most impressive cake I have made, with my lack of skills and experience, it was the best I could come up with, plus, it was the first ever baked alaska I have ever baked! After hearing how this delicious dessert is served at restaurants (btw, I have only tried it at the Shashlik restaurant), my boy was more than willing to set his cake on fire. However, I was against the idea, as some photos of flaming baked alaska I have seen on the internet got me really worried!
After hearing my concerns, my good-natured son was equally happy to simply light it with a candle.
If you were as clueless as me when it comes to making a baked alaska, this series of video clips over here will set you on the right track.
To make a baked alaska, you would need to prepare at least one day ahead. The ice cream and the cake base would have to be prepared in advance. In order to create two layers of ice cream, and to create a nice dome, the ice cream has to be molded into a bowl and left to freeze, best over night. After checking with the birthday boy, it was decided that the ice cream would sit on a layer of brownies instead of a sponge cake.
Making the ice cream and brownies layers was no sweat! The only thing I had no confidence was making the meringue. I tend to over-whip egg whites...and without exception, the same thing happened to me. I though I had beaten the egg whites to soft peaks, but no, that extra few seconds of whisking got it almost to the stiff peak stage. The next challenge was to cover the ice cream and cake base with the egg whites...this has to be done quickly before the ice cream starts to melt in the heat. I have to thank the heavy downpour that morning, as it was a cool late afternoon when I was ready to make the meringue. All went well except that my slightly over-whipped egg whites started to separate('weeping') when I tried to make decorative swirls and peaks with the back of a spoon. I had no luck in getting any nice tall peaks except for a few swirls and small 'hills'. It could also likely due to the method I have chosen to prepare the meringue. I opted for the easier way...beating egg whites with just sugar and some vanilla extract. I should have taken the trouble to make an Italian meringue (egg whites beaten with sugar syrup) just like the lemon meringue pie I made sometime back.
After I had given up hope with the swirling, I popped the entire cake back into the freezer again so that it would be ready for the grand finale that night.
The final step calls for baking the cake in a very very hot oven for 3 minutes or so. I cranked up my oven to 250degC and let it preheat for about 20mins. Just before sending this 'space-ball' into the hot oven, I dusted it with some icing sugar as suggested by some recipes I came across. Actually after baking, I realised this is quite redundant!
My earlier fear of ending up with a tray of melted ice cream was unfounded. My ice cream bombe was still intact, fresh out of the oven! The meringue was not evenly browned as my small oven burnt the top before the lower part had time to turn brown. I was left with no choice but to remove the cake from the oven as I didn't want to end up with a black bomb. I am sure a bigger oven or a blow touch will do a much better job.
Despite the burnt top, the ice cream inside remained frozen (this picture was taken more than 10mins after the cake was taken out of the oven)...
even the cake slicer got stuck when my child tried to cut it...I had to use my bread knife to cut into the cake ;)
Even though it sounds like a lot of work involved, breaking up the preparation into different stages make the whole process easier. As for the taste, if you like ice cream, brownies and marshmallowy meringue, I am sure you will enjoy this icy cold dessert. If the bombe were to be drenched with rum or brandy, and flambé, I bet the show and the extra alcohol will bring your taste palette to greater heights!
I can't believe the tremendous speed at which my child has grown...from a 3.6kg (almost 8 pounds) new-born baby to a 36kg, 12 year old boy! On this special day, I want to thank him for being our child.
It is not the most impressive cake I have made, with my lack of skills and experience, it was the best I could come up with, plus, it was the first ever baked alaska I have ever baked! After hearing how this delicious dessert is served at restaurants (btw, I have only tried it at the Shashlik restaurant), my boy was more than willing to set his cake on fire. However, I was against the idea, as some photos of flaming baked alaska I have seen on the internet got me really worried!
To make a baked alaska, you would need to prepare at least one day ahead. The ice cream and the cake base would have to be prepared in advance. In order to create two layers of ice cream, and to create a nice dome, the ice cream has to be molded into a bowl and left to freeze, best over night. After checking with the birthday boy, it was decided that the ice cream would sit on a layer of brownies instead of a sponge cake.
Making the ice cream and brownies layers was no sweat! The only thing I had no confidence was making the meringue. I tend to over-whip egg whites...and without exception, the same thing happened to me. I though I had beaten the egg whites to soft peaks, but no, that extra few seconds of whisking got it almost to the stiff peak stage. The next challenge was to cover the ice cream and cake base with the egg whites...this has to be done quickly before the ice cream starts to melt in the heat. I have to thank the heavy downpour that morning, as it was a cool late afternoon when I was ready to make the meringue. All went well except that my slightly over-whipped egg whites started to separate('weeping') when I tried to make decorative swirls and peaks with the back of a spoon. I had no luck in getting any nice tall peaks except for a few swirls and small 'hills'. It could also likely due to the method I have chosen to prepare the meringue. I opted for the easier way...beating egg whites with just sugar and some vanilla extract. I should have taken the trouble to make an Italian meringue (egg whites beaten with sugar syrup) just like the lemon meringue pie I made sometime back.
After I had given up hope with the swirling, I popped the entire cake back into the freezer again so that it would be ready for the grand finale that night.
My earlier fear of ending up with a tray of melted ice cream was unfounded. My ice cream bombe was still intact, fresh out of the oven! The meringue was not evenly browned as my small oven burnt the top before the lower part had time to turn brown. I was left with no choice but to remove the cake from the oven as I didn't want to end up with a black bomb. I am sure a bigger oven or a blow touch will do a much better job.
Happy Birthday, my son, what a precious gift you are to us!
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