Zutaten für Baked Alaska
- Cake Flour
- Baking Powder
- Salt
- Egg Yolks
- Sugar
- Water
- Vanilla Extract
- Egg Whites
- Vegetable Oil Cooking Spray
- Seedless Raspberry Jam
- Raspberry Vanilla Swirl Frozen Yogurt
- 1/4 teaspoon cream of tartar
- Raspberries
- Mint Leaf
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Zubereitung von Baked Alaska
- Preheat oven to 350°F (175°C).
- Whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl. Set aside.
- In a large bowl, beat 2 large egg yolks with an electric mixer on high speed for 2 minutes.
- Gradually add 1/2 cup granulated sugar, beating until thick and pale yellow.
- Add 2 tablespoons warm water and 1 teaspoon vanilla extract, beating on low speed until blended.
- Gradually add the dry ingredients, beating until just combined.
- In a clean, dry bowl, beat 3 large egg whites with an electric mixer on high speed until soft peaks form.
- Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold one-fourth of the egg white mixture into the batter to lighten it.
- Gently fold in the remaining egg white mixture until just combined.
- Pour batter into the prepared 8x8 inch baking pan.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.
- Once completely cool, place the cake, bottom-side up, on an ovenproof platter.
- Spread 1/2 cup of your favorite jam evenly over the cake.
- Arrange 1 cup of slightly softened frozen yogurt in 1-inch thick slices over the jam.
- Cover and freeze for at least 15 minutes.
- Preheat oven to 500°F (260°C).
- In a clean, dry bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar on high speed until stiff, glossy peaks form.
- In a small saucepan, combine 1/3 cup granulated sugar and 3 tablespoons water. Bring to a boil over medium heat.
- Cook, without stirring, until a candy thermometer registers 238°F (114°C) – hard-ball stage.
- With the mixer running on high speed, slowly pour the hot sugar syrup into the egg whites in a thin, steady stream. Continue beating until the meringue is completely cool and glossy.
- Spread the meringue over the frozen yogurt, completely covering the cake and sealing the edges to the platter.
- Bake for 2 minutes, or until the meringue is lightly golden brown.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
110g
Fat
1g
Carbs
11g
