Professional Baker Teaches You How To Make BAKED ALASKA!
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- Опубліковано 30 вер 2024
- Anna Olson combines lavender honey ice cream and cake covered with meringue for this beautifully classic baked Alaska. See below for Baked Alaska recipe ingredients and baking instructions.
Did you know that this old-fashioned dessert, which originated at New York City's Delmonico's restaurant to commemorate the purchase of Alaska in 1867?
Sponge Cake
6 large eggs, at room temperature
1 cup (200 g) sugar
1 cup (150 g) all-purpose flour
¼ tsp (1.25 g) salt
2 Tbsp (30 g) unsalted butter
1 tsp (5 mL) vanilla extract
Ice Cream
2 cups (500 mL) half-and-half (10%) cream
1 vanilla bean
2 Tbsp (30 mL) fresh lavender blossoms ( or 1 Tbsp/15 mL dried)
4 large egg yolks
6 Tbsp (75 g) granulated sugar
1 cup (250 mL) whipping cream
¼ cup (75 g) honey
Meringue
3 large egg whites
¾ cup (150 g) granulated sugar
1 tsp (5 mL) vanilla extract
DIRECTIONS
Sponge Cake
1. Preheat the oven to 325 ºF (160 ºC). Line the bottom of a 12-x-17-inch baking pan (with a lip) with parchment paper.
2. Whip the eggs and sugar on high speed until they are almost white in colour, more than triple in volume and hold a ribbon when the beaters are lifted, about 5 minutes.
3. Sift the flour and salt and, still on medium speed, add them to the eggs and mix until combined. Spoon about a cup of the batter into a bowl, and stir in the melted butter and vanilla. Add this all back to the full batter and fold in on low speed or by hand until blended. Pour the batter into the prepared pan, spread to ensure it is as level as possible and bake for about 25 minutes, until the centre of the cake springs back when gently pressed. Cool the cake completely in the pan.
Ice Cream
1. For the ice cream, heat the 10% cream in a small saucepan over medium heat, along with the lavender blossoms and the scraped seeds and the vanilla pod until it just begins to come to a simmer. Remove the vanilla pod. Whisk the egg yolks and sugar in a small bowl. Slowly pour the hot cream into the egg mixture while whisking constantly, and add this back to the pot. Switch to a wooden spoon and stir the cream (still over medium heat) until it coats the back of the spoon, about 4 minutes. Pour the crème anglaise through a strainer and cover the surface of it directly with plastic wrap. Cool to room temperature and then chill completely. Prepare to freeze the ice cream when you are ready to assemble the baked Alaska.
2. When ready to assemble, whisk the whipping cream and honey into the chilled custard and pour into an ice cream maker following manufacturer’s instructions. This can take around 20 minutes, so while churning, prepare the cake.
3. Use a bowl that holds 10 cups (2 ½ L) by volume as your mold. Line the bowl with plastic wrap so that it hangs over the sides. Loosen the cake from sides of the pan, turn out onto a cutting board and peel away the parchment paper. Cut a circle of cake to fit in the bottom of the bowl, and cut strips of cake that fit in the bowl to fully line the bowl so that there are no visible gaps (but it doesn’t have to look perfect, since the entire cake will be covered with meringue). Once the ice cream is frozen but still soft, spoon it into the bowl, spreading to level it. Top the ice cream completely with remaining cake, wrap and freeze until firm, about 4 hours.
Meringue
1. The meringue should be prepared immediately before serving the Baked Alaska. Preheat the oven to 450 ºF (230 ºC).
2. Whisk the egg whites and the sugar in a metal bowl. Place the bowl over a saucepot filled with an inch (2.5 cm) of gently simmering water and whisk until the egg whites are warm to the touch. Use electric beaters or transfer the whites to a stand mixer fitted with a whip attachment and whip until the meringue is glossy and holds a stiff peak when the beaters are lifted, about 4 minutes.
3. Pull the ice cream cake from the freezer and turn it out onto an inverted baking tray lined with parchment paper, removing the plastic wrap. Spread the meringue over the entire surface of the cake, swirling the meringue to create a pretty pattern. Bake the cake for 3-4 minutes, until it just begins to brown. Immediately transfer the cake to a serving plate, bring to the table and slice to serve with fresh raspberry coulis.
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Why is no one talking about her sugar and flour drawers?
Lots of people do! :)
Ecelente trabajo muchas gracias y bendiciones
It’s marvellous
@@sarauyoch2012 Y mucho trabajo!!!
I want them in my kitchen!!! 😍
Ariana brought me here.
Not me googling what baked Alaska is after Ariana grande’s vid
SAME lmaoo
Hi Ma’am Anna! I’m Faiqah, 11 years old from the Philippines. I’ve been learning a lot from your videos. Huge fan here. Keep it up!
Kevin Steinebach don't say that. Its Anna Olson, and if you don't like her, then just please go away.
Ang galing niya kasi talaga mag-bake. Hehe.
@Kevin Steinebach I know some people has opinions but better shut up she's greater than you. If you dont like her then dont watch as simple as that
Kevin Steinebach you are just jealous that you are not good like her , I love Ana Olson , she is so classy , and amazing and beautiful and talented lady
Youre all fuckheads, thanks for listening bye
Your voice sounds a bit parched.. or am I just hearing it wrong. Btw, love your cakes!
Angela Kim sounds like she had a cold
I've never seen a Baked Alaska being created. Anna, you are just BRILLIANT!!
That Baked Alaska looks incredibly beautiful! A glorious dessert ;)
Anna as in Anna the most amazing chef in the hole wild world!!!!!!!!!!😍😍😍by the way, your cake is freaking delicious and adding the dried lavender mmmmmm smell so good🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩
So professional and jummy love the way you explain step by step.... I subscribed 👏🏻👏🏻
Try this tongue twister:
"You'll never get a better bit of butter on your knife."
I did it
Great Recipe, but that is swiss merengue
BaKed AlAsKa
Do you guys have BaKeD aLaSKa?🥴😂😂
I love her so much...😂🥰🥰
Isn't is Swiss meringue that use in video? French meringue doesn't use over water bath?!
what you did was a swiss meringue not a french meringue... You don’t need to cook the eggs for a french meringue
Hola Ana Olson saludos y toda mi admiración desde Colombia
Isn’t that Swiss meringue, not French meringue?
Love the drawers ❣️Would be very happy with this wonderful kitchen 😘
My wife thinks that looks heavenly! Well I guess I’m gonna have to make it. Thank you Anna
So did i miss something no raising agent in the sponge cake?
Sanjeev Goswami - No need for raising agent. It’s a Genoise sponge - the eggs act as the raising agent.
Mixing butter into batter. I hope it makes it better, not bitter. ;-)
Better Botter bought some butter lol
Love everything about the kitchen! Wish I had a kitchen like that!
Szeretném megkapni a receptet magyarul. Hol találom esetleg. Köszönöm válaszát. Boldog ünnepeket.
Hi Anna,I am a spanish an I am passionate about everything you do anda what you transmit.A very big kiss and thank you very much!!
isn't that a swiss meringue though
Anna, you make the recipes look easy. I've never made ice cream in my life, but I was excited to make this recipe. kisses.
Love how the sponge cake has been placed so well and neatly! It’s my father’s birthday tomorrow, and I’m going to give this try! Thank you! :)) 🌸🌿
How was it?
how did it go?
Wasn't that a Swiss meringue that she made?
Hello Ann, please correct the list of ingredients, the recipe of the video doesn't match the ingredients listed below, that refer to another recipe. ,-)
We are on it.
k
I have made this for my husband for special occasions with a theme of black forest: chocolate ice cream on white cake and dark cherry compote. This is really a great recipe you have shared, lavender and honey are so light and refreshing. Baked Alaska is a dessert that has a great wow factor and really is not crazy hard to do, just careful assembly. I do appreciate you show the baking method rather than using a torch since not everyone has that available.
Thank you!
Did you preheat the oven before baking the alaska?
@@bhairavikulkarni5368 yes
Odd, I thought that was a Swiss meringue she made. Just when you think you know a few things someone throws you a curve ball.
She did make a Swiss meringue.
It's Swiss meringue. French meringue is made with sugar, Italian meringue with hot syrup and Swiss meringue over a water bath.
Yes, it's a Swiss Meringue
It's still a French Meringue. She didn't cook the egg whites which is a requirement for a Swiss Meringue. She just dissolved the sugar.
Woww,Great,Magnificient,Marvellous,Wonderful.💞💞💞😍😍😍 Really Good Job.👍👍👍
I just watched like 30 baked Alaska videos and her recipe was definitely the best one
Huh? Anna, this is a Swiss meringue, not a French meringue. French meringue is just the ordinary type of meringue that is just egg whites with white sugar sprinkled in and beaten in! But regardless, this dessert looks absolutely amazing! 😍😍😍
Didn't try the baked Alaska, but I tried the sponge cake as I wanted a sponge for something else. It was a huge failure.
I watched your video twice, then followed along with your video step by step pausing as I did the steps. I followed the recipe to a "T". But the sponge came out a tough.....sugary mess.....and FLAT.
For the cost of the ingredients, I won't be trying this again. 😢
Isn’t that a swiss meringue?
Hi Anna ! Can you show me how to make mousses cake with mirror glaze icing? I want to make a cake for my husband birthday coming soon.
That’s a Swiss meringue. French meringue doesn’t involve heating sugar on the stove.
Is it just me ? Having exposed drawerfuls of sugar and flour are not a good idea. Ants, bugs, dust and dirt, air and humidity compromises freshness and Hygiene issues comes to mind.
Aslamoalykum anna i do good cocking l learned backed alska when i ws only 19 after 30 years when i watch in ur program i remember again.i love ur all rec"s nd i love u n ur styel.i watch most of cheves but i reallly impressed from u.
Thank you!
When I see this process, how is it possible to make Baked Alaska as a challenge in MasterChef Canada? Mind blowing!
Hi,
Can you make baked alaska and then freeze it for say 3 to 5 days.
And
then brown it in the oven and serve to guests?
Regards,
Mark.
Hola quisiera saber para un evento podria tener ya listo con merengue desde el dia anterior? Ya q son 80 postre y es imposible revestir de merengue en ese momrnto
Can I ask what your cake mix is? Some of your videos have you using ,i guess, your own cake mixture flour like item.
I was really excited about making this recipe until you got to the lavender. I hate lavender.
Gosh this looks booming not good for pregnant women Anna
5:43 no, a gaping hole is never good
A wonderful chef without that creepy Martha Stewart dominatrix vibe.
what your type of the oven and what the brand?
This is the best baked Alaska on youtube!
Thank you for the Baked Alaska recipe. It worked for me. Lol
Good day🌷i just want to know if i can put flavor to my meringue like mocha or coffee?
Dang, this lady just has cupboards filled with flour?
Anna's baked Alaska is better than Tasty's... This was done to perfection. We love you, Anna 💯❤️👏🏻🌹
Thank you so much John Paul
You're my inspiration! Soar high, Anna
Tasty's recipes are actually bad :-s
6 eggs 🦴
Sugar 💝
All purpose flour 🙀
Salt 👩🏭
Melted butter 👭
Vanilla extract 👩🍳
Bake for about 25 minutes 🦐
4 egg yolks 👁️
Cream 🤳
Lavender 🦚
Whipped cream 🍤
Honey 🤸
Egg whites 🤎
Sugar 👩🚒
Vanilla extract 💏
Ive checked all your videos..... you havent made PUMPKIN SPICE PANCAKES...... will u make these please?!?!?!, Thanks!!!
The most classic meringue for this dessert is a Swiss meringue, which is somewhat cooked--- to about 130°F, max! It is more stable than regular meringue and it can be throughly cooked through!
Swiss meringue is used to make the little meringue cookies sold at Trader Joe's! (And then there is Italian meringue, which takes a fair amount of skill to make, as the hot syrup and whipped whites need to be ready at the same time! If your timing is off---- horrors! Swiss meringue is much easier to make than the Italian one and is also very forgiving! Regular, basic (French) meringue is temperamental and can deflate easily and doesn't cook up well. So pick your poison!
I would never serve raw egg products to anyone other than my immediate family. The meringue used here is a proper Swiss meringue, the one most American home cooks would not be so familiar with. It just isn't real safe to use it, imo! Even with a huge umbrella insurance policy, why chance it? I do not want to be involved with a lengthy, multi-year lawsuit with the neighbors over killing their grandma or little Suzie or Billy! Even a tummy ache is enough these days to be served papers, it seems, for a 'let's see what we can get' lawsuit! (Gotta build that kid's college fund somehow!)
So I only serve things that have been cooked to death and then served boiling hot or a few degrees about its normal freezing point!
I serve nothing raw, and certainly nothing that is frequently on recall lists for contamination--- lettuce, celery, EGGS, chicken, etc. And, Yes, wrestling a watermelon in the sink washing it, scubbing it, and STERILIZING the outside, is just loads of fun. Almost like wrestling a greased pig! But our food supply chain is NOT safe anymore. Or, at least, our safety record is certainly spotty now, so take your pick with your meringue. Unfortunately you can't see 'the spots' but every week there is another bulletin or warning about
the latest recalled/throw out immediately/contaminated item/s. Weekly!
What the heck has happened to our food safety??? Or did we ever really even have safety monitoring that was effective? Don't know. But it seems to be a bigger issue with each passing year.
Unfortunately!
But raw egg products are not safe for young kids, babies or the elderly! The others in those in-between years are to just take their chances, as long as they are not immuno-compromised, it seems.
So hurray, I guess?
Getting back to Swiss meringue, it is more stable and is semi cooked. But you don't pile it on an inch or two thick like with a Leon meringue pie. A 1/4inch layer is good, and it is then possible to get it more cooked when you brown it or torch it. I like some real color on the meringue, not this very faint, barely colored stuff that is still raw underneath. Burnt sugar was a nice flavor, not that the meringue should be burnt, but if a tiny spot or two is burnt--- just give those pieces to me! YUM!
Today is Mother's Day and I ordered the Baked Alaska for my dessert with the 1pm dinner. It was made with spumoni ince cream---- which was just God awful! While it can be made with sorbet, maybe try just one flavor! Not 3! It was not good tasting, nor a good looking, at all!
But to each their own, I guess.
But Spumoni!!!?? Really!!!?? UGH!!!
Excellent job. I can smell it through the screen. When I was young, the finishing touch for baked Alaska was a waiter pouring burning wine onto the crust giving it a burnt look with an alcoholic fragrance.
Yum! Not recommended for diabetic people! lol!!
Draw full of sugar!!!! I have never seen that before!!!!
Do u ever think of the poor people who can't get a mixer 😠😡
If I don’t have an ice cream chiller, is there another way I can make it? I’m thinking if I can put it in the freezer and mix with an electric mixer every few hours?! Thanks for a great video..
Professional presentation and a beautiful dish ... Thank you Anna ....
Watching your video gives me great satisfaction and keen to try and very encouraging ❤️❤️❤️
Beautiful! We made this cake 🎂 in high school. My God! How wonderful.😊
I love the way you just enjoy your cooking.. im not a fan of the kitchen but watching you..ive been draw a little to just go for it.. sad case where i live getting all this baking equipment is just hard.
Bought myself an ice cream maker as I really want to make this recipe.plus I don’t really like store bought ice cream .Looking forward to making it for family
This lovely lady knows her craft...I've never had Baked Alaska but I'd sure eat all of this one..
I am addicted with your videos! Great recipes n tips n trick.. thank you from Pakistan
I enjoy your videos!
Made it, its tasty, I love sweets and ice creams but to my and a few more people who tasted the ice cream part was a bit too sweet.
Thank you!
Can I ask, how long can I keep the baked alaska setting in the freezer without the meringue?
6:37 sorry to say this, what you made is a Swiss meringue which is made with a water bath. A French meringue is raw so used pasteurized egg whites.
How does she not have ants on her sugar and flour???
Not sure which is more beautiful, the Baked Alaska or Anna Olson.
I was always wondering where her food went to
All the food form the show goes to a good home. First dibs goes to the many people on the crew that make this wonderful show happen and have to watch it being made. Anything left then goes to organizations in need.
who eats all the stuff u make aft the video is done?
روعه عاشت الايادي 😙😙😙
Hello mam please can you provide your recipes in decimal measurement? Like not in cup size Bt in gram & mL
Thank you 😊
Milind Bhatt If you go online you can easily find the conversions. For example 1 cup of liquid (water/milk/cream) = 250ml/8floz
deanjs80 thank I'll try
My husband asked me to make a baked Alaska and I think I am going to try this recipe. Thanks!
Anna , I just love your speaking and baking style. The fact is that you speak less, makes baking simpler and looks fantastic.
Hi Anna ice creams alasca yr exotic alasca
What is the brand name of stand mixer your using?
Gorgeous baked Alaska!
Wow! It really looks delicious 🙂
Don’t forget to oil your bowl
wow anna its quite a complicated process and looks gorgeous like you
Magywrul szeretnéml
OMG Anna how many stand mixer do you have???
Is this her house or business? Amazing things I never saw before.
bella
Sounds like you have the flu. Excellent recipe. #mypastrychefinspiration.
I am gonna make this and creme brulee after my exam
Can this cake be done a day before serving (after browning the meringue) and kept in the fridge
She has an ice cream maker whatttt
O my my. I haven't seen a recipe like this..I wish I could take baking classes from u.I m gng to try this out
I thought it was a meringue
She sounds like she was sick while filming this.
Guys see the oven? It so cleannnnn
روووعة
No need for added music! Anna is entertaining enough!!!🥰
Thats swiss, not french
Hi Anna... I have 3 questions I don't have an ice cream maker so..can I just fold in the whipping cream with the custard and pop it in the freezer n after it freezes I can use it as an ice cream.....
The meringue part....if we brown it in the oven won't the ice cream melt inside.?
Should the meringue be done just before serving.
?
The custard has to be churned as it freezes, otherwise it will form ice crystals and not be smooth and creamy. Soften bought ice cream until it’s spreadable and use that instead. The ice cream won’t melt if you cover it thoroughly with the meringue which acts as insulation against the heat. And it’s best if the meringue is made and slathered on just before baking and serving. However, I tasted a Baked Alaska that had been kept in the freezer until serving time. The meringue lost some of its crispness, but the Alaska was still delicious. 😊