January 6, 2021
Looking for new desserts to make for your festive occasion? As our dessert for New Year’s Eve, I attempted to make Mini Baked Alaska’s for the first time. I initially thought I’d make a big one, but small, individual ones was so much smoother as it was easy to make as much as you wanted. After reading this, you’ll definitely want to try it out!
What is a Baked Alaska?
A Baked Alaska is the combination of the classic sponge cake, ice cream flavour of your choice, all covered with a cloud of torched meringue. The Mini Baked Alaska with individual servings is perfect when you don’t feel it’s appropriate to make a big cake. They are just so much easier to manage, they are just as tasty and in many cases they look better. You can also customize the ice cream flavours for each one.
You’ll find the original recipe that I used linked HERE.
Mini Baked Alaska’s
YIELD Serves 8
PREP TIME 35 minutes
COOK TIME 30 minutes
INGREDIENTS
For the cake:
- 8tablespoons unsalted butter, at room temperature
- Cooking spray or unsalted butter, for coating the pan
- 1cupgranulated sugar
- 2large eggs
- 1teaspoonvanilla extract
- 1 1/2cupsall-purpose flour
- 1/2teaspoonbaking powder
- 1/4teaspoonkosher salt
- 1/2cupwhole or 2% milk
For the ice cream and meringue:
- 6large egg whites, at room temperature
- 2pintsice cream
- 1/4teaspooncream of tartar
- 1cupgranulated sugar
I did a half batch and it was perfect for two people. We made two Mini Baked Alaska’s with a mountain of meringue instead of four smaller ones. The dessert was pretty easy to make, but felt really festive and in line with the New Year’s theme.
INSTRUCTIONS
- Place unsalted butter in the bowl of a stand mixer and let it sit out at room temperature until softened. (Alternatively, use an electric hand mixer and large bowl.) Let the 6 large egg whites for the meringue sit out at room temperature.
- Make the cake:Arrange a rack in the middle of the oven and heat the oven to 350°F or 175°C . Coat a 9×13-inch baking pan with cooking spray or butter and line the bottom with parchment paper.
- Add 1 cup granulated sugar to the bowl of butter and beat with the paddle attachment on medium-high speed until light and fluffy, 2 to 3 minutes. Add 2 large eggs and 1 teaspoon vanilla extract and continue beating until the mixture is smooth and lightened in color, 2 to 3 minutes.
- Turn the mixer off and add 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt. Mix on low speed until smooth, 1 to 2 minutes. With the mixer still running, gradually add 1/2 cup whole or 2% milk and continue mixing until the batter is completely smooth, scraping down the sides halfway through mixing, 2 to 3 minutes total. The batter will be thick.
- Scrape the batter into the pan and spread into an even layer with an offset spatula. Bake until the cake is lightly browned and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place the pan on a wire rack and let the cake cool completely in the pan. Meanwhile, prepare the ice cream.
- Freeze the ice cream scoops:Scoop 8 (about 2 1/4-inch wide, about 1/3 cup each) scoops out of 2 pints of ice cream onto a baking sheet, making sure each scoop is flat on the bottom. Place back in the freezer until ready to assemble. I actually skipped this step, and everything worked out spotless.
- Make the meringue:Place the 6 egg whites in the clean bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl.) Add 1/4 teaspoon cream of tartar and whip on medium-high speed until foamy, 1 to 2 minutes. Increase the speed to high and gradually add 1 cup granulated sugar. Beat until the meringue is glossy and forms stiff peaks, 2 to 3 minutes.
- Assemble the baked Alaskas: Line a rimmed baking sheet with aluminum foil. If browning with the broiler, arrange an oven rack 7 inches below the broiling element and set the oven to broil.
- Remove the cake slab from the pan and discard the parchment. Use a 3-inch round cutter to punch out 8 rounds of cake. Place the cake rounds on the baking sheet, spacing them evenly apart.
- Top each cake round with a scoop of ice cream. Working quickly, evenly divide and dollop the meringue onto the ice cream scoops (about 3/4 cup per baked Alaska). Use an offset spatula or table knife to spread the meringue over each cake and ice cream dome, completely covering it. Use the tip of the offset spatula to create tall peaks in the meringue that will brown when torched.
- Toast the meringue:Broil just until the meringue begins to brown, rotating the baking sheet as needed, 1 to 3 minutes total. Alternatively, toast the meringue with a kitchen torch so the peaks are lightly browned. Serve immediately.
Have you ever had a Baked Alaska? Let me know in the comments! Also make sure to check out my Champagne Cupcakes for another fun and festive treat idea.
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