Alaska cake with ice cream
Miscellaneous / / July 31, 2021
Alaska cake with ice cream consists of three parts: soft crust, chilled filling with different flavors and slightly toasted meringue.
- Recipe author: Irina Sakharova
- After preparation, you will receive 6 servings
- Total recipe preparation time: 180 minutes
Ingredients
- Vegetable oil for lubrication
- Ice cream 1 500 ml
- Butter 115 g
- Sugar 200 g
- Eggs 2 pieces
- Vanilla extract 1 tsp a spoon
- Flour 180 g
- Salt ¼ tsp spoons
- Baking powder ½ tsp. spoons
- Vegetable oil for lubrication
- Proteins of large eggs 6 pieces
- Tartar ¼ h. spoons
- Sugar 200 g
Cooking method
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Lightly grease the bowl with butter and cover with cling film so that the edges go slightly beyond its limits.
Choose a container of about the same diameter as the cake will be.
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Fill a bowl with ice cream. Flatten so the top layer is flat.
You can use different types of ice cream, alternating layers to your liking.
Wrap the edges of the plastic wrap and place the bowl in the freezer for at least 2-3 hours to set the ice cream well.
Beat softened butter and sugar for 2-3 minutes with a mixer on medium speed.
Add eggs and vanilla extract. Continue whisking for another 2-3 minutes, until the mixture is smooth.
Add flour with salt and baking powder. Stir at low speed for 1-2 minutes.
Pour in milk gradually and continue stirring for another 2-3 minutes.
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Cover the form with parchment and grease with oil. Place the dough in it and smooth the surface.
Use cookware with a diameter of 20-22 cm.
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Bake for about 25-30 minutes at 180 ° C. Cool completely.
Check readiness with a toothpick: it should remain dry after piercing the cake.
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Whisk the whites with tartar on medium speed for 1-2 minutes.
Use room temperature proteins.
Increase the speed to high and add sugar gradually. Beat for another 2-3 minutes, until crisp peaks are formed.
Cover the baking sheet with foil. Lay out the crust and peel off the parchment.
Put ice cream on the cake and remove the foil.
Using a spatula, cover the whole cake with the whipped egg whites.
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Place the cake for 2–4 minutes in an oven preheated to 250–260 ° C, and then serve immediately. Make sure that the meringue is browned, but not burnt.
You can use a cooking burner instead of an oven.
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