• 2/1 Baked Alaska Day - 2b

    From Dave Drum@1:3634/12 to All on Wed Jan 31 18:32:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Baked Alaska Saint Pierre - Part 2
    Categories: Cakes, Desserts, I scream, Citrus, Booze
    Yield: 10 Servings


    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 set @ 450ºF

    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.

    COOKS' NOTES: Cake with ice cream and sorbet, but
    without meringue, can be assembled 2 days ahead and
    frozen, tightly wrapped in plastic wrap.

    YIELD: Makes 10 servings

    Gourmet | June 2004

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

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