I served Baked Alaska at an inauguration party on Tuesday in memory of Sarah Palin. It was a real crowd pleaser.
First make the icecream cake base by cutting a pound cake into
two pieces. Spread a layer of icecream (I used peach) on one piece of the cake
and then stack the other piece of cake on the icecream. Put this
back in the freezer until you have the meringue ready.
5 egg whites at room temperature
1 cup of sugar
1 pinch of cream of tartar
1/2 teaspoon vanilla extract
Whisk the egg whites, sugar, and cream of tartar together in a
bowl held over a pot of boiling water. When the mixture is
warm to the touch, transfer it to an electric mixer and beat
starting at a low speed. Slowly increase speed to high and after
about 10 minutes stiff peaks will form. Fold in the vanilla extract
and immediately pipe the meringue all over the cake base. Start
at the bottom and completely seal the cake with the meringue to
insulate the icecream layer.
Work quickly to cover the cake with meringue and then once
you’re done immediately pop it into an oven preheated to 500F
for about 2 minutes when the meringue is slightly browned.
Take it out of the oven and you can either put it back in the
freezer until you’re ready to serve it or you can serve it
In order to flambee it, take about a half a cup of cognac or rum
or anything about 40% alcohol and then warm it up in a sauce
pan or in the microwave for 15 seconds. Pour it into a metal ladle
and then ignite it with a match and pour the now blue, flaming
liquid all over the meringue. It will extinguish itself after about 15