• 2/1 Baked Alaska Day - 2a

    From Dave Drum@1:3634/12 to All on Wed Jan 31 18:31:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Baked Alaska Saint Pierre - Part 1
    Categories: Cakes, Desserts, I scream, Citrus, Booze
    Yield: 10 Servings

    1/3 c Sweet orange marmalade
    1 qt Superpremium vanilla ice
    - cream; softened slightly
    1 pt Orange sorbet; softened
    - slightly

    1/2 c Cake flour (not
    - self-rising)
    1/4 ts Salt
    3 lg Eggs; at room temp for 30
    - minutes
    1/2 c Sugar
    2 ts Fine grated fresh orange
    - zest
    2 ts Grand Marnier
    3 tb Unsalted butter; melted,
    - cooled

    7 lg Egg whites
    1/4 ts Cream of tartar
    1 1/4 c Sugar
    1 ts Vanilla
    1 Eggshell half; cleaned

    MAKE FILLING: Beat marmalade into vanilla ice cream in a
    bowl with a wooden spoon until combined, then spread in
    an 8" 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 350ºF. 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.


    Gourmet | June 2004

    RECIPE FROM: https://www.epicurious.com

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