The cake was given the special name because it contains two elements that combine the two elements of hot and cold.
Brownie Baked Alaska is made with a sponge cake base and brownies and ice cream with a delicious toasted meringue topping. The cake is a unique combination of sweet ice cream and warm baked meringue that provides a unique and enjoyable taste experience. You should try this Brownie Baked Alaska recipe. And I’m sure it won’t let you down!
1/2 teaspoon baking powder
2 ounces unsweetened chocolate
1/2 cup shortening
1/2 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
1 quart strawberry ice cream, slightly softened
1 quart vanilla ice cream, slightly softened
3/4 cup all-purpose flour
1 cup chopped walnuts, optional
5 egg whítes
2/3 cup sugar
1/2 teaspoon cream of tartar
Step 1: Spray a 9-inch baking pan with nonstick spray and set aside.
Step 2: Combine flour, baking powder, and salt in a mixing bowl; the dough can then be filtered through a sieve to make it smoother.
Step 3: Melt the chocolate in a bowl over a water bath or in the microwave, stirring constantly until smooth. Then stir in the sugar and vanilla extract until all is well mixed.
Step 4: Beat the eggs and the mixture in step 2 together one at a time until all is mixed.
Step 5: Combine the dry flour mixture from step 1 with the wet flour mixture from step 3 and stir well until thoroughly combined, paying special attention to the addition of nuts if you want a full cake batter.
Step 6: Bake the batter and the prepared baking pan at 350°F for 20-25 minutes, or until a toothpick inserted in the center of the cake comes out clean and the cake is still moist (do not overcook).
Step 7: Remove the cake from the oven and let it cool in the pan for 10 minutes before removing it from the pan and cooling fully on a zinc rack.
Step 8: Line an 8-inch or 9-inch diameter round bowl with cling film, then spread the strawberry cream from the bottom to the top of the bowl, emptying the center, then cover and freeze for 30 minutes.
Step 9: Once the strawberry ice cream has cooled, remove the bowl from the freezer and fill it with vanilla ice cream. Cover and freeze the ice cream.
Step 10: To make the Meringue, whisk together the egg whítes, sugar, and cream of tartar in a water bath over a pot of simmering water over low heat for 1 minute, then continue to beat until the mixture reaches 160°F.
Step 11: Remove the Meringue bowl from the heat and proceed to beat on high until stiff peaks form.
Step 12: To finish the first cake, put the baked base brownie on a plate with a diameter of about 10 inches (note that the plate can be used in the oven). Then, on top of the cake, place the upside-down bowl of cream.
Step 13: Act swiftly Coat the cream and cake with the prepared Meringue, then bake at 500°F for 2-5 minutes, or until the outer Meringue is lightly browned.
Step 14: Take the cake out of the oven, cut it, and enjoy it.
NOTES: If you do not want to use the cake, cover the cake with Meringue, store it in the refrigerator for up to 1 week, and then bake immediately before using it.
This delicious and easy-to-make cake is a great choice in the hot summer, or you are simply an ice cream lover, so what are you waiting for without practicing any of the recipes yourself.
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