Baked Alaska
- Sugar
- Strawberries
- 1/4 cup orange liqueur (Grand Marnier)
- 1/4 cup water
- 1/2 cup light corn syrup
- 3/4 cup sugar
- 5 large egg whites
- 1/4 teaspoon salt
- pinch of cream of tartar
- 1/2 half egg shell, thoroughly washed
- 1 tablespoon confectioners' sugar
- 1/4 cup white rum, 151 rum or brandy
- To make the strawberry sauce, puree the strawberries and sugar in a food processor until liquefied.
- Lighty coat a 10 1/2 by 15 1/2-inch jelly roll pan with nonstick vegetable spray.
- Add the batter to the pan and bake for 13 to 15 minutes, until lightly tanned and springy.
- Set on a rack to cool.
- Cut out two circles of cake, one 5 inches in diameter; the other 4 1/4 inches in diameter.
- Cut out a rectangle 3 by 15 1/2 inches.
- Sprinkle the cake with the orange liqueur.
- Wrap the ice cream container in a hot towel to loosen it.
- Invert the container onto the larger cake circle.
- Top with the smaller circle.
- Use the cake rectangle to wrap the sides, making sure that the wet side of the cake is facing in.
- Fill any gap with left over scraps.
- Return the cake to the freezer.
- Set a rack towards the bottom of the oven with plenty of room above it.
- Preheat the oven to 450 degrees.
- To make the Italian Meringue, put the water, corn syrup, and sugar in a small saucepan fitted with a candy thermometer.
- Over high heat, bring the temperature to 246 degrees.
- In the meantime, completely clean and dry mixing bowl.
- With an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy, foamy, and barely able to hold very soft peaks.
- With the mixer running on slow, carefully drizzle in the hot syrup.
- Continue to whisk on high, for about 2 minutes, until the consistency of shaving cream; slightly glossy and able to hold soft peaks.
- Set the cake on a heatproof serving platter.
- With a metal spatula, spread the meringue entirely around the cake.
- With a pastry bag fitted with a star tip, pipe any leftover meringue in a decorative pattern.
- Pipe one large rosette in the top and plant the eggshell in it.
- Dust the meringue with the confectioners' sugar.
- Bake for 2 to 3 minutes until lightly tanned.
- Pour the strawberry sauce around the bottom of the platter.
- In the meantime, gently warm the rum or brandy in a small saucepan.
- Pour it into the egg shell and drizzle the rest over the cake.
- Ignite!
sugar, strawberries, orange liqueur, water, light corn syrup, sugar, egg whites, salt, cream of tartar, egg shell, sugar, white rum
Taken from www.foodnetwork.com/recipes/baked-alaska-recipe2.html (may not work)