Baked Alaska Saint Pierre Recipes

BAKED ALASKA SAINT PIERRE

Steps:

• Make filling:
• Beat marmalade into vanilla ice cream in a bowl with a wooden spoon until combined, then spread in an 8-inch cake pan. Spread sorbet in other 8-inch cake pan. Cover pans with plastic wrap and freeze until firm, at least 3 hours.
• Make génoise:
• Put oven rack in middle position and preheat oven to 350°F. Butter 9-inch cake pan and line bottom with a round of parchment or wax paper, then butter paper.
• Sift flour and salt into a bowl.
• Heat eggs and sugar in a large metal bowl set over a pot of simmering water, gently whisking constantly, until lukewarm and sugar is dissolved.
• Remove bowl from pot and add zest and liqueur, then beat with an electric mixer at high speed until very thick, pale, and tripled in volume (about 7 minutes in a stand mixer or 10 minutes with a handheld). If using a tall narrow bowl, transfer to a large wide bowl (to facilitate folding). Resift flour and salt over eggs in 2 batches, folding gently but thoroughly after each batch. Fold butter into about 1 cup batter in a small bowl until just combined, then fold butter mixture into remaining batter gently but thoroughly until just combined. Spread in buttered pan, smoothing top.
• Bake cake until a wooden pick or skewer inserted in center comes out clean, about 15 minutes. Cool in pan on a rack 5 minutes, then run a thin knife between cake and side of pan and invert rack over cake. Flip cake onto rack and cool completely. Peel off paper.
• Cut cake horizontally in half with a long serrated knife to form 2 layers, then tightly wrap each layer in plastic wrap and freeze 30 minutes.
• Put 1 cake layer on plate or inverted cake pan (at least 10 inches, but small enough to fit in your freezer). Dip pan containing vanilla ice cream mixture in a large bowl of hot water briefly to loosen, 5 to 7 seconds (have a kitchen towel ready to wipe off water), and unmold ice cream onto cake. Top vanilla ice cream layer with second cake layer, cut side up. Unmold sorbet layer onto cake in same manner and freeze ice cream cake until firm, about 1 hour.
• Make meringue:
• Beat egg whites and a pinch of salt in a large bowl with cleaned beaters at moderately high speed until foamy, then add cream of tartar and continue to beat until whites hold soft peaks. Add sugar a little at a time, beating, and continue beating until whites just hold stiff, glossy peaks. Beat in vanilla.
• Put oven rack in lower third of oven and preheat oven to 450°F.
• Transfer frozen cake (still on plate or inverted cake pan) to a baking sheet lined with parchment or wax paper and spread meringue over cake, making it at least 1 inch thick and mounding it on top. Make an indentation with a tablespoon in center of meringue deep enough to fit eggshell. Bake cake until edges are lightly browned, about 5 minutes. Carefully transfer cake to a serving plate using 2 metal spatulas and place eggshell in indentation. Pour liqueur into eggshell and carefully ignite with a kitchen match. Spoon flaming liqueur evenly over meringue (flaming liqueur will brown meringue a little more). Remove eggshell and serve baked Alaska immediately.

BAKED ALASKA

Steps:

• Spoon ice cream into a 1-1/2-qt. bowl lined with plastic wrap; freeze until firm. Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners' sugar. Set aside., In a large bowl, beat the eggs, 3 tablespoons water and vanilla. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. , Gently spoon into prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Immediately run a knife around edge of pan; invert onto prepared wire rack. Gently peel off waxed paper; cool completely., In a large heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat. Add rum extract; beat until stiff peaks form and sugar is dissolved, about 4 minutes. , Place cake on an ungreased foil-lined baking sheet; unmold ice cream and place over cake. Immediately spread meringue over ice cream and cake, sealing it to foil; sprinkle with almonds. Freeze until ready to serve, up to 24 hours. , Just before serving, heat with a creme brulee torch or broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately.

BAKED ALASKA SAINT PIERRE

Steps:

• Special equipment: 2 (8- by 2-inch) round cake pans; a 9- by 2-inch roundcake pan; a round cake pan or plate at least 10 inches in diameter Makefilling: Beat marmalade into vanilla ice cream in a bowl with a wooden spoonuntil combined, then spread in an 8-inch cake pan. Spread sorbet in other 8-inchcake pan. Cover pans with plastic wrap and freeze until firm, at least 3 hours. Make gnoise: Put oven rack in middle position and preheat oven to 350°F.Butter 9-inch cake pan and line bottom with a round of parchment or wax paper,then butter paper. Sift flour and salt into a bowl. Heat eggs and sugarin a large metal bowl set over a pot of simmering water, gently whiskingconstantly, until lukewarm and sugar is dissolved. Remove bowl from pot andadd zest and liqueur, then beat with an electric mixer at high speed until verythick, pale, and tripled in volume (about 7 minutes in a stand mixer or 10minutes with a handheld). If using a tall narrow bowl, transfer to a large widebowl (to facilitate folding). Resift flour and salt over eggs in 2 batches,folding gently but thoroughly after each batch. Fold butter into about 1 cupbatter in a small bowl until just combined, then fold butter mixture intoremaining batter gently but thoroughly until just combined. Spread in butteredpan, smoothing top. Bake cake until a wooden pick or skewer inserted incenter comes out clean, about 15 minutes. Cool in pan on a rack 5 minutes, thenrun a thin knife between cake and side of pan and invert rack over cake. Flipcake onto rack and cool completely. Peel off paper. Cut cake horizontally inhalf with a long serrated knife to form 2 layers, then tightly wrap each layerin plastic wrap and freeze 30 minutes. Put 1 cake layer on plate or invertedcake pan (at least 10 inches, but small enough to fit in your freezer). Dip pancontaining vanilla ice cream mixture in a large bowl of hot water briefly toloosen, 5 to 7 seconds (have a kitchen towel ready to wipe off water), andunmold ice cream onto cake. Top vanilla ice cream layer with second cake layer,cut side up. Unmold sorbet layer onto cake in same manner and freeze ice creamcake until firm, about 1 hour. Make meringue: Beat egg whites and a pinchof salt in a large bowl with cleaned beaters at moderately high speed untilfoamy, then add cream of tartar and continue to beat until whites hold softpeaks. Add sugar a little at a time, beating, and continue beating until whitesjust hold stiff, glossy peaks. Beat in vanilla. Put oven rack in lower thirdof oven and preheat oven to 450°F. Transfer frozen cake (still on plate orinverted cake pan) to a baking sheet lined with parchment or wax paper andspread meringue over cake, making it at least 1 inch thick and mounding it ontop. Make an indentation with a tablespoon in center of meringue deep enough tofit eggshell. Bake cake until edges are lightly browned, about 5 minutes.Carefully transfer cake to a serving plate using 2 metal spatulas and placeeggshell in indentation. Pour liqueur into eggshell and carefully ignite with akitchen match. Spoon flaming liqueur evenly over meringue (flaming liqueur willbrown meringue a little more). Remove eggshell and serve baked Alaskaimmediately. Recipe by: Epicurious.Com