Did anyone else grow up watching the 1982 movie musical “Annie”? I loved that movie— the singing, the dancing, all those fun orphans. Anyway, in the movie, during Annie’s first night at Mr. Warbuck’s mansion, the cook announces that they will be having Baked Alaska as part of the meal. As a kid, I had no idea what Baked Alaska was, but it sounded fun and exotic. Something rich people like Mr. Warbucks ate.
I grew up and somewhere along the way learned that Baked Alaska was sort of like an ice cream cake covered in baked meringue. Definitely fun and exotic. It’s been something I’ve wanted to make for a while, to see for myself what it’s all about, and when I saw that it was an option for this month’s Daring Bakers Challenge, I got really excited.
Plus it meant I finally had an excuse to bust out my new kitchen torch.
Now that I’m in the know, let me tell you, it is awesome. At least this particular one is. You’ve got a delicious layer of brown butter pound cake, followed by the most amazing strawberry ice cream I’ve ever tasted, all topped with scorched meringue. And look how beautiful it is!
I haven’t seen many desserts as beautiful as this one. Or as delicious.
This has definitely been one of my favorite challenges.
The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.
Adapted from The Daring Kitchen
1 eight inch Brown Butter Pound Cake (recipe follows)
1 quart Strawberry Sour Cream Ice Cream (recipe follows)
4 cups meringue (recipe follows)
Put the ice cream in a medium sized bowl with an eight inch wide mouth that’s been lined with plastic wrap. Place the cake upside down on top of the ice cream and cover with plastic wrap. Freeze for 3 hours or overnight.
When ready to serve, remove the plastic wrap from the top and invert onto a serving platter. If the ice cream is sticking to the bowl, soak for a few minutes in hot water. Remove the plastic wrap lining.
Immediately cover with meringue, making peaks with a spatula. Using a blow torch, brown the peaks of the meringue, or bake the meringue-topped Baked Alaska in a 500 degrees for 5 minutes until golden brown.
Slice and serve. Store in the freezer.
Brown Butter Pound Cake
Adapted from The Daring Kitchen
Makes one 8 inch pound cake
19 tablespoons of unsalted butter
2 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup packed brown sugar
1/3 cup sugar
4 large eggs
1/2 teaspoon vanilla extract
Preheat oven to 325 degrees. Cut out a round of parchment paper to fit the bottom of an 8 inch cake pan. Butter and flour the cake pan and line with the parchment circle.
Place the butter in a skillet over medium low heat. Brown the butter until golden brown and it smells nutty, but be sure to watch it so it doesn’t burn. Pour into a shallow bowl and chill in the freezer for 10-15 minutes until the butter is slightly solidified.
In a medium bowl, mix together the cake flour, baking powder and salt. Beat the brown butter, light brown sugar, and sugar in the bowl of an electric mixer until light and fluffy, about 2-3 minutes. Beat in the eggs, mixing after each, then mix in the vanilla extract. Stir in the flour mixture and mix until just combined.
Pour into the prepared cake pan and smooth the top with a spatula. Bake until golden brown and a toothpick inserted in the center comes out clean, about 35-40 minutes.
1 pound fresh strawberries, rinsed and sliced
3/4 cup sugar
1 tablespoon vodka
1 cup sour cream
1 cup heavy cream
1/2 teaspoon freshly squeezed lemon juice
Combine the sliced strawberries, sugar and vodka. Stir until mixed, cover, and let stand at room temperature for 1 hour, stirring occasionally.
Pour the mixture into the bowl of a blender, add the sour cream, heavy cream, and lemon juice. Pulse briefly until almost smooth but still slightly chunky. Chill in the refrigerator for 1 hour. Freeze in an ice cream machine according to the manufacturer’s instructions.
From The Daring Kitchen
Makes 4 cups
8 large egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup sugar
Beat the egg whites, cream of tartar, and salt on high speed in an electric mixer until soft peaks form. Beat in the sugar gradually in a slow stream until stiff peaks form.
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about meHi, I'm Annalise and I love to bake! Welcome to my blog, where you'll find recipes, baking tips and tricks, and more.