My very first Daring baker challenge was this month, we had a choice between Baked Alaska or Petite Fours. I chose to do the Baked Alaska. I have of course never made a baked Alaska before and I thought it was quite an interesting first challenge.
The instructions were first at we must make our own ice cream, thank God that was later accepted to use store bought ice cream. It would have been WAY too time consuming for me to make everything from scratch (for those that have the time, more power to you!)
The base of the Baked Alaska was a burned butter cake, also a first for me, everything was so yummy in this dessert!!!
Hope you enjoy it as much as we did!
Brown Butter Pound Cake (The daring Kitchen)
- 19 tablespoons (275g) unsalted butter
- 2 cups (200g) sifted cake flour (not self-rising; sift before measuring)
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (3g) salt
- 1/2 cup (110g) packed light brown sugar
- 1/3 cup (75g) granulated sugar
- 4 large eggs
- 1/2 teaspoon pure vanilla extract
Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan. (I used a 9" round pan)
Place the butter in a 10” (25cm) skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.
Whisk together cake flour, baking powder, and salt.
Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.
Stir in the flour mixture at low speed until just combined.
Scrape the batter into the greased and floured pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes.
Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.
* I used only half the brown butter pound cake recipe for the base of my Baked Alaska.*
- 8 large egg whites
- ½ teaspoon (3g) cream of tartar
- ½ teaspoon (3g) salt
- 1 cup (220g) sugar
1. Line four 4” (10cm) diameter tea cups/bowl (I used a 9" glass bowl) with plastic wrap, so that plastic wrap covers all the sides and hangs over the edge. Fill to the top with ice cream. I used store bought strawberry ice cream. Cover the top with the overhanging plastic wrap and freeze for several hours, or until solid.
2. Level the top of the brown butter pound cake with a serrated knife or with a cake leveler. Cut out four 4” (10cm) diameter circles from the cake. Discard the scraps or use for another purpose.
*I used a round 9" pan and a 9" glass bowl for the ice cream, just made it much easier to assemble the cake in the end*
3. Make the meringue (see above.)
4. Unwrap the ice cream “cups/bowls" and invert on top of a cake round. Trim any extra cake if necessary.
5. Pipe the meringue over the ice cream and cake, or smooth it over with a spatula, so that none of the ice cream or cake is exposed. Freeze for one hour or up to a day.
6. Burn the tips of the meringue with a cooking blow torch. Or, bake the meringue-topped Baked Alaska on a rimmed baking sheet in a 500°F/260°C oven for about 5 minutes until lightly golden. Serve immediately.