Recipe#8715

Title: Baked Alaska 04

From: Dena Baker bonzo@mediaone.net 
 Newsgroups: rec.food.recipes 
 Subject: Baked Alaska & Variations 
 Date: 2 Jul 1997 11:31:12 -0500 
 Message-ID: <33B99710.2946@mediaone.net> 

Categories: Desserts
 Yield: 6 servings
 Ingredients:
 Cake Base (see below)
 Brown Paper, or parchment paper
 Meringue:
 3 egg whites
 6 Tablespoons granulated sugar
 1 quart ice cream, any flavor
 You can have Baked Alaska on short notice if you keep cake and ice cream
 on hand in your freezer. 
 Start heating oven to 450x F. For cake base, choose one of Alaskas below.
 Set cake base on brown paper (1/2" larger than cake) on cookie sheet. Make
 meringue: With egg beater or electric mixer, beat 3 egg whites until they
 stand in peaks when beater is raised. Slowly add 6 tablesp. granulated
 sugar, beating until stiff and glossy. 
 Quickly fill or top cake base with 1 qt. very firm ice cream as directed
 below. Quickly cover ice cream and base completely with meringue. If
 desired, sprinkle with slivered almonds, shaved chocolate, or shredded
 coconut. Bake 4 to 5 min., or until delicate brown.  Remove Alaska from
 oven at once. Slip 2 spatulas between Baked Alaska and paper. Transfer
 Alaska to chilled serving dish. Garnish with canned peach slices, berries,
 etc. Serve at once. 
 P.S. To serve ablaze, pour bit of lemon extract on 3 sugar cubes; set on
 meringue; light; carry to table.
 SURPRISE ALASKA: Make trough in 9" tube spongecake, leaving 3/4"-thick
 shell. Fill trough with ice cream.
 IGLOO ALASKA: Use bakers' spongecake layer. Pile ice cream on top, leaving
 1/2" around edge free.
 BROWNIE ALASKA: Use panful of uncut brownies. Top brownies with brick ice
 cream.