Baked Alaska

I joined the Daring Bakers blog group in August.  They have a new recipe each month for people to try and blog about and compare notes.  For my first month the recipe was Baked Alaska!  I have never attempted this before and thought it would be fun!  Plus, I found that great Guinness Milk Chocolate Ice Cream recipe.

Here are the guidelines:

• Use the Brown Butter Pound Cake recipe they provided (listed at the bottom of this post)
• Make the ice cream from scratch (any kind you want) 
 

Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty.

(Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.  I used an ice bath for the brown butter instead of freezing it. Whisk together cake flour, baking powder, and salt.

Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.  Stir in the flour mixture at low speed until just combined.

Scrape the batter into the greased and floured 9 x 9 square pan.  Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes.

Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.

Cut out four circles using a 1-cup prep bowl and serrated knife.

I topped these pound cake circles with the Guinness Milk Chocolate Ice Cream that I prepared earlier.  Click on the link above for the complete ice cream recipe on this site.  I put the glass under running warm water and used a knife around the edge to remove the ice cream from the prep bowl.

Meringue For the Baked Alaska
8 large egg whites
½ teaspoon cream of tartar
½ teaspoon salt
1 cup (220g) sugar

Beat the egg whites, cream of tartar, and salt on high speed in an electric mixer until soft peaks form. Beat in the sugar gradually in a slow stream until stiff peaks form.

Pipe the meringue over the ice cream and cake, or smooth it over with a spatula, so that none of the ice cream or cake is exposed.  Burn the tips of the meringue with a cooking blow torch.

Serve immediately.
 
The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking.

Brown Butter Pound Cake
Gourmet Magazine

19 tablespoons unsalted (sweet) butter
2 cups sifted cake flour (not self-rising; sift before measuring)
   (See “Note” section for cake flour substitution)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup packed light brown sugar
1/3 cup granulated sugar
4 large eggs
1/2 teaspoon pure vanilla extract

1. Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan.

2. Place the butter in a 10” (25cm) skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.

3. Whisk together cake flour, baking powder, and salt.

4. Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.

5. Stir in the flour mixture at low speed until just combined.

6. Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes.

7. Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.