Baked Alaska Pastry Demo

Join Chef Susie’s online pastry class and learn how to prepare a heart-shaped baked Alaska for two, perfect for Valentine’s day! Please see below for recipe!

Assembling the Baked Alaska:
1. Line desired pan with plastic wrap
2. Line the bottom and sides with the sponge cake**
3. Fill with desired ice cream flavors, in the webcast I used vanilla, chocolate , raspberry and coffee
4. Cover the top with sponge cake, freeze for about 3 hours
5. Cover with meringue using a piping bag with a star tip or a spatula**
6. Brown the meringue with a kitchen torch, under a broiler of in a 500 degree oven until golden brown.
7. Serve or store in the freezer

Sponge for Baked Alaska:

Ingredients:
½ cup egg yolks
1 ½ oz. sugar
1 Tablespoon oil
2 oz. cake flour sifted
¼ cup egg whites
1 ½ oz. sugar
*Buttercream icing, powdered sugar for dusting

Directions:
1. Wisk the egg yolks and sugar until light in color, add the oil. Gently fold in the cake flour and set aside.
2. Whip the egg whites to a soft peak and gently fold into the batter mixture. Line a cookie sheet with parchment paper and carefully spread the mixture over the parchment.
3. Bake at 350 degrees for about 8-10 minutes until the cake starts to brown. Cool and dust with powdered sugar. Cut in desired shapes for Baked Alaska.

Meringue for the Baked Alaska:

Ingredients:
1 cup egg whites
¼ teaspoon cream of tartar
¾ cup granulated sugar

Directions:
1. Whip the egg whites, cream of tartar and ½ of the sugar on medium speed until thick. Add the remaining sugar and whip on high-speed until the mixture has a stiff peak.
2. Cover the Baked Alaska and brown

To learn more about our programs, contact us at (855) 696-6602 or [email protected]

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