Alaskan cake, better known as Baked Alaska, is a refined dessert that layers ice cream between sponge cake and a glossy meringue. Its fame rests on the dramatic hot-and-cold contrast, a culinary showpiece that rests on generations of dessert craft. The origin tale traces back to the 19th century and a sense of national pride around the United States’ acquisition of Alaska from Russia in 1867. Yet, the true birthplace remains debated, with stories pointing to chefs in France or the United States. The dessert’s history is as layered as its components, inviting curiosity about who first conceived this theatrical treat.
This dessert captivates with its impressive presentation. It is set alight before serving, creating a moment of ceremonial flair. The base features a Genoese sponge cake, topped with vanilla ice cream though other flavors are equally popular. The crown is a thick, enveloping layer of meringue that covers both ice cream and cake. The meringue serves as an insulating barrier, allowing a brief bake that browns the exterior without melting the ice cream inside.
Join BİLGİ WhatsApp channel
Alaska cake recipe
-
1 vanilla sponge cake (homemade or store-bought)
-
1 pint vanilla ice cream (or a chosen flavor)
-
4 egg whites
-
200 grams of sugar
-
1 teaspoon vanilla extract
-
Preparation of the cake. Cut the cake to fit the bottom of the cake tin. Place the cake at the base of the mold.
-
Add the ice cream. Remove the ice cream from the freezer and allow it to soften slightly. Spread an even layer over the cake and freeze for several hours until the ice cream firms up.
-
Prepare the meringue. Beat the egg whites until soft peaks form. Gradually beat in the sugar and vanilla extract, continuing until stiff peaks appear and the meringue gains a glossy sheen.
-
Cover with meringue. Take the ice cream and cake from the freezer and completely cover with the meringue, sealing the edges within the mold.
-
Bake. Preheat the oven to 220°C and bake for 3 to 5 minutes, or until the meringue takes on a golden color.
-
Serve immediately. Alaska cake is best enjoyed right after baking, so the warm meringue contrasts beautifully with the cold ice cream.
Though Alaska cake may appear intimidating, it is surprisingly straightforward to make and yields a stunning, delightful result. This dessert suits special occasions and tends to impress guests with its unique texture and the comforting warmth of the browned exterior against a cold, creamy interior.