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Recipe: Cherry Almond Baked Alaska
Similar Categories: Cherry, Almond, Baked, Alaska
Cherry-Almond Baked Alaska
Serves 12
1 qt. cherry-vanilla ice cream slightly softened
3 large eggs
1/2 cup sugar
1/4 cup flour
1/4 cup unsweetened cocoa
1 tsp. baking powder
1/2 tsp. almond extract
1/4 tsp. vanilla extract
Dash salt
2 (10 oz.) jars cherry preserves
1/2 cup almond liqueur
4 to 5 drops red food colors
6 egg whites at room temperature
1/4 tsp. cream of tartar
2/3 cup sugar
ine a 6-inch diameter 1-quart bowl with plastic wrap, allowing some to hang
over the edges. Press ice cream firmly into bowl, smooth top. Cover with
foil and freeze until firm, at least 12 hours.
Preheat oven to 375°. Grease an 8-inch round cake pan. Line the bottom of
the pan with waxed paper and grease again. In a small mixer bowl at low
speed, beat eggs, sugar, flour, cocoa powder, baking powder, extracts and
salt until flour is moistened. Scrape sides of bowl and beat at high speed
for 2 minutes or until batter is smooth and foamy.
Pour batter into pan. Bake for 22 to 25 minutes or until a wooden pick
inserted in center comes out clean. Remove from oven and cool for 10 minutes
on a wire rack. Remove cake from pan. Peel off waxed paper and cool
completely on wire rack.
Cover a small wooden cutting board or baking sheet with foil for serving the
Baked Alaska.
About 20 minutes before serving, place cherry preserves in a small saucepan.
Warm over medium heat, stirring, until preserves are melted. Remove from
heat; stir in liqueur and food color until well blended. Cover and keep
warm.
Adjust oven rack to lowest position. Preheat oven to 500°. In a small mixer
bowl at high speed, beat egg whites and cream of tartar until soft peaks
form. Gradually beat in sugar and continue beating until stiff and glossy
but not dry.
Just before serving, place cake in center of foil-covered board or baking
sheet. Unmold ice cream, rounded-side up, onto center of cake; remove
plastic wrap. Quickly spread beaten egg whites evenly over ice cream and
cake, covering completely. Bake for 3 to 4 minutes or until golden brown.
To serve, cut into wedges. Spoon about 2 tablespoons of the warm cherry
sauce over each serving.
Flavors of America Cookbook
Serves 12
1 qt. cherry-vanilla ice cream slightly softened
3 large eggs
1/2 cup sugar
1/4 cup flour
1/4 cup unsweetened cocoa
1 tsp. baking powder
1/2 tsp. almond extract
1/4 tsp. vanilla extract
Dash salt
2 (10 oz.) jars cherry preserves
1/2 cup almond liqueur
4 to 5 drops red food colors
6 egg whites at room temperature
1/4 tsp. cream of tartar
2/3 cup sugar
ine a 6-inch diameter 1-quart bowl with plastic wrap, allowing some to hang
over the edges. Press ice cream firmly into bowl, smooth top. Cover with
foil and freeze until firm, at least 12 hours.
Preheat oven to 375°. Grease an 8-inch round cake pan. Line the bottom of
the pan with waxed paper and grease again. In a small mixer bowl at low
speed, beat eggs, sugar, flour, cocoa powder, baking powder, extracts and
salt until flour is moistened. Scrape sides of bowl and beat at high speed
for 2 minutes or until batter is smooth and foamy.
Pour batter into pan. Bake for 22 to 25 minutes or until a wooden pick
inserted in center comes out clean. Remove from oven and cool for 10 minutes
on a wire rack. Remove cake from pan. Peel off waxed paper and cool
completely on wire rack.
Cover a small wooden cutting board or baking sheet with foil for serving the
Baked Alaska.
About 20 minutes before serving, place cherry preserves in a small saucepan.
Warm over medium heat, stirring, until preserves are melted. Remove from
heat; stir in liqueur and food color until well blended. Cover and keep
warm.
Adjust oven rack to lowest position. Preheat oven to 500°. In a small mixer
bowl at high speed, beat egg whites and cream of tartar until soft peaks
form. Gradually beat in sugar and continue beating until stiff and glossy
but not dry.
Just before serving, place cake in center of foil-covered board or baking
sheet. Unmold ice cream, rounded-side up, onto center of cake; remove
plastic wrap. Quickly spread beaten egg whites evenly over ice cream and
cake, covering completely. Bake for 3 to 4 minutes or until golden brown.
To serve, cut into wedges. Spoon about 2 tablespoons of the warm cherry
sauce over each serving.
Flavors of America Cookbook
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