Hello friends and friends of Paulina Kitchen! Today we talk about the Alaska cake . And yes, the sure name leads them to think about snowy landscapes and surprising contrasts. Because this dessert is precisely that: a delicious paradox .
Imagine for a moment: an icy heart (they surely know someone like that), embraced by a and sweet merengue layer that then takes a glorious gift. Magic? No, culinary art!
Today we are going to get fully into the universe of the Alaska cake . We will unveil your mysteries, and share some key tricks not to fail in the attempt. How to achieve the perfect meringue and, of course, in the end we leave the recipe step by step to prepare this cake at home and surprise your mother -in -law with a dessert worthy of applause.
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About the Alaska cake
The Alaska cake , also called Norway Tart , Norwegian omelet, or Baked Alaska, is a dessert that combines cake layers, ice cream and meringue .
This wonder that plays with cold and heat, is much more than a simple dessert. It is an experience, a challenge for the one who prepares it, but a party for the palate.
- The basis of this dessert is usually a homemade cake , although sometimes cookies or even a brownie .
On the basis an ice cream is placed , the true protagonist who must remain frozen despite the fleeting step through the oven or the flaming hug of the torch. Then comes the star layer: the Swiss meringue .
The meringue is like a white and spongy mantle that covers everything, acting as a surprising thermal insulator. And the gold brooch is that gold, that touch of heat that caramelizes the meringue , creating a contrast of temperatures and textures that characterizes the Alaska cake .
History of the Alaska cake: a frozen tribute
Although its name transports us to icy landscapes, the history of the Alaska cake is a bit warmer and has its roots in the 19th century.
It is said that its creation is attributed to the French chef Charles Ranhofer of the famous restaurant Delmonico’s , in New York, around 1876.
- It is believed that the name was in commemoration of the recent acquisition of Alaska by the United States. A commemorative dessert!
Originally, it was known as "Baked Alaska" or " Alaska Florida ", referring to the contrast between the cold of the ice cream and the heat of the baked meringue. Over time, the name was simplified to Alaska cake, which in the 70s and 80s became the last of the elegant restaurant, and now lives among those who love desserts with ice cream .
Characteristics of the Alaska cake: a pastry diva
- The contrast of temperatures: this is, without a doubt, the most distinctive characteristic of the Alaska cake . The surprise of finding an icy heart under a layer of hot and gold meringue is simply great.
- The dual texture: not only the temperatures contrast in the Norwegian cake , but also the textures . The creaminess of the ice cream melts in the mouth, while the meringue offers an airy and slightly crunchy sweetness in the golden tips.
- The visual show: a Alaska cake is a eye party. That mountain of immaculate white meringue , which is then transformed with the oven gold, the flame of the torch, or making a little show, in the flambada Norwegian tortilla .
- The versatility of the ice cream: the choice of the taste of ice cream is personal. Classic vanilla, intense chocolate, strawberry, or even sweet milk . The Alaska cake admits almost any flavor. Anyway, advice is to avoid very aerated, light or water, since they tend to melt faster.
- The protective meringue: merengue is not just a pretty layer; It is the shield that protects heat ice cream . Its airy structure acts as an insulator, allowing the interior to remain frozen while the exterior is given. The key to the Alaska cake is in a good Italian meringue or Swiss meringue , very firm.
- The final touch: either with a quick baked or with the precision of a kitchen torch , the merengue gold adds a subtle caramelized flavor and a slightly crispy texture that raises the dessert Alaska to another level.
- A dessert with history: As we saw, the story of the Alaska cake adds a special charm. Knowing that we are enjoying a creation with more than a century of life, gives it a nostalgic and traditional touch.
7 tips and secrets for a perfect alaska cake
- Use well frozen ice cream: before putting the cake, make sure the ice cream is as firm as possible. The harder, the less risk that the meringue is being desired.
- Choosing dense and fatty ice cream: ice cream with a good amount of fat and little water endure heat better. Avoid very aerated, light type or fruit fruit.
- Thick merengue layer : The meringue has to completely wrap the ice cream and the base, with a generous layer. It is what isolates it of heat.
- Baked time or use of the brief torch , just the right thing to brown the meringue.
- Use Italian or Swiss meringue: when choosing the type of meringue for the Alaska cake, the Italian or Swiss considers, both are stable and firmer than the Frenchman, they also do not get off so easy.
- Oven or torch? time must be . The torch is faster and allows the ice cream to melt.
- Trick for a well -firm meringue: dissolve the sugar well (in the water bath or with syrup) and beat at high speed until you achieve firm and bright peaks. That texture is key so that it does not disarm.
4 accompaniments for the Alaska cake
- Fruit sauces: a sauce of red, handle or passion fruit can provide an acid and refreshing contrast that balances the sweetness of the merengue and creamy of the ice cream.
- Chocolate chips: a little grated chocolate or crispy chips add an extra texture and a touch of flavor that is always welcome in the Alaska cake.
- Caramelized nuts: some pieces of almonds, walnuts or caramelized hazelnuts can provide a crunchy contrast and a delicious toasted flavor.
- A splash of liquor: for a version of Norwegian tortilla , you can sprinkle with a little liquor (such as a brandy or a rum ) on the meringue before flambling it on the table. An extra show and taste!
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Alaska cake recipe
Yield: 8 portions
Preparation time: 45 minutes
Ingredients
- 1 round sponge cake about 20 cm in diameter and 2 cm thick (purchased or homemade )
- 1 liter of firm ice cream (vanilla, American cream or similar)
- 4 egg whites (at room temperature)
- 250g of sugar
- 75 ml of water
- 1 cdta. of lemon juice or 1/4 cdta. of Cremor Tartaro
How to make Alaska Cake step by step
- Place the cake in a source resistant to the baked. Cover it with a generous and ice cream layer. It can be shaped like a semi -sphere, rectangular or simply leave it flat.
- Take the freezer for at least 2 hours, or until the ice cream is completely firm. This step is crucial so that the meringue is merengthened.
- To prepare the meringue, mix sugar and water in a small pan. Bring to boiling over medium heat, without stirring, until it reaches a temperature of 118-120 ° C (soft ball point). You can check the point by throwing a droplet in cold water; If a soft and manipulable ball is formed, it is ready.
- While the syrup is heated, beat the whites with the lemon juice or the zip tartar at medium-high speed until soft peaks form.
- When the syrup is ready, pour it in the form of a thread slowly over the clear beaters, while beating at high speed. Continue beating until the meringue is firm, bright and completely cold. This can take about 5-10 minutes.
- Remove the sponge cake and freezer ice cream. Cover completely with the Italian meringue, taking care that no part of the ice cream is discovered.
- To brown the meringue with oven: preheat it at maximum temperature (grill or gratin function). Enter the Alaska cake and bake for 1-2 minutes, closely watching up so that the meringue is brown but does not burn. To do it with a torch pass the direct flame of the kitchen torch throughout the surface of the meringue until it is golden to taste.
- Serve the Alaska cake immediately or bring to the cold again until consuming.
