Baked Alaska (Oven Toasting Method)
Baked Alaska is my favorite cake hands down and you can make your own cake, meringue and ice cream. I heard about the dessert working in catering and waited until I was ready to have the best cake slice of my life at DC's DBGB restaurant in 2015.
Equipment
- bowl to fit the ice cream shape
- cake stand or plate
Ingredients
- meringue shell
- ice cream of choice
- cake of choice
Instructions
- You can make or prepare ice cream and meringue a day ahead or a few hours in advance.
- Bake cake. Let cake cool and then add cold ice cream layer and then meringue layer.
- Freeze at least 2 hours in the back of the freezer (but without icicles forming)
- Lower top oven shelf low enough to cover the height of the Baked Alaska plus a minimum of 6 inches from top of oven to broil.
- Pull Baked Alaska out of freezer and into oven. Broil for several minutes until there's a toasted top. Do not turn or move the cake (optional) in the hot oven without turning OFF the oven first and then wait for broil oven cool down before closing oven door and turning oven/broil setting back on (optional). Watch broiling carefully for safety reasons and so you don't over toast the cake. This method won't be as even as using a handheld baking-friendly torch, but the top will be toasted pretty!