8 Steps for the Authentic Alaska Cake

Hello friends and friends of Paulina Kitchen! Today we talk about the Competition Alaska. And yes, the sure name leads them to think about snowy landscapes and surprising contrasts. Because this dessert is precisely that: A delicious paradox.

Imagine for a moment: an icy heart (surely they know someone like that), hugged by a soft meringue layer and sweet that then is to reach a glorious golden. Magic? No, culinary art!

Today we are going to get fully into the universe of the Competition Alaska. We will unveil your mysteries, and share some key tricks not to fail in the attempt. How to achieve the Perfect meringue And, of course, in the end we leave the Step by step recipe To prepare this cake at home and surprise your mother -in -law with a dessert worthy of applause.

About the Alaska cake

The Competition Alaskaalso called Norwegian cake, Norway tortilla, or Baked Alaska, It is a dessert that combines Capas of sponge cake, ice cream and meringue.

This wonder that plays with cold and heat, is much more than a simple dessert. It is an experience, a challenge for the one who prepares it, but a party for the palate.

• The basis of this dessert is usually a Homemade Cake, although sometimes cookies or even a plate of brownie.

On the basis an ice cream is placedthe true protagonist who must remain frozen despite the fleeting passage through the oven or the flaming hug of the torch. Then comes the star layer: the Swiss meringue.

The meringue is like a white and spongy mantle that covers everything, acting as a surprising thermal insulator. And the gold brooch is that gold, that touch of heat that Carameliza the meringuecreating a contrast of temperatures and textures that characterize the Competition Alaska.

History of the Alaska cake: a frozen tribute

Although its name transports us to frozen landscapes, the history of the Competition Alaska It is a bit warmer and has its roots in the nineteenth century.

It is said that its creation is attributed to the French chef Charles Ranhofer of the famous restaurant Delmonico’s, in New York, around 1876.

• It is believed that the name was in commemoration of the recent Alaska acquisition by the United States. A commemorative dessert!

Originally, it was known as “Baked Alaska” o “Alaska Florida“Reference to the contrast between the cold of the ice cream and the heat of the baked meringue. Over time, the name was simplified to Competition, that in the 70 and 80 Ice cream desserts.

Characteristics of the Alaska cake: a pastry diva

• The temperature contrast: This is, without a doubt, the most distinctive characteristic of the Competition Alaska. The surprise of finding an icy heart under a hot meringue layer And golden is simply great.
• The dual texture: Not only do temperatures contrast in the Norwegian cakebut also the textures. The Creamy of ice cream It melts in the mouth, while the merengue offers an airy and slightly crunchy sweetness in the golden tips.
• The visual show: A Competition Alaska Well done is a eye party. That mountain of Immaculate White Merenguewhich is then transformed with the golden gold, the flame of the torch, or doing some show, style Norwegian tortilla flambed.
• The versatility of ice cream: The choice of ice cream taste is personal. Classic vanilla, intense chocolate, strawberry, or even sweet milk. The Competition Alaska It admits almost any flavor. Anyway, advice is to avoid very aerated, light or water, since they tend to melt faster.
• The protective meringue: Merengue is not just a pretty layer; It is the shield that protects heat ice cream. Its airy structure acts as an insulator, allowing the interior to remain frozen while the exterior is given. The Alaska cake keyis in a good Italian meringue o Swiss meringuewell firm.
• The final touch: Either with a quick bake or with the precision of a kitchen torchmerengue gold adds a subtle caramelized flavor and a slightly crispy texture that raises the Alaska at another level.
• A dessert with history: As we saw, the Alaska cake history He adds a special charm. Know that we are enjoying a creation with more than a century of life, It gives a nostalgic and traditional touch.

7 tips and secrets for a perfect alaska cake

1. Use well frozen ice cream: Before putting together the cake, make sure the ice cream is as firm as possible. The harder, the less risk that the meringue is being desired.
2. Choose dense and fatty ice cream: Ice cream with a good amount of fat and little water endure heat better. Avoid very aerated, light type or fruit fruit.
3. Thick merengue layer: The meringue has to completely wrap the ice cream and the base, with a generous layer. It is what isolates it of heat.
4. Baked time or use of brief torchjust the right thing to brown the meringue.
5. Italian merengue use the suizer: When choosing the Type of meringue For the Alaska cake, the Italian or Swiss considers, both are stable and firmer than the Frenchman, they also do not get so easy.
6. Oven or torch? The oven gives a golden gold, but you have to control the time well. The torch is faster and allows the ice cream to melt.
7. Trick for a very firm meringue: Dissolve the sugar well (in the water bath or with syrup) and beat at high speed until firm and bright peaks. That texture is key so that it does not disarm.

4 accompaniments for the Alaska cake

• Fruit sauces: A red, maracuyá and maracuya sauce can contribute a acid contrast and refreshing that balances the sweetness of the meringue and creaminess of the ice cream.
• Chocolate chips: Some grated chocolate Or crispy chips add an extra texture and a touch of flavor that is always welcome in the Alaska cake.
• Caramelized nuts: A few pieces of almonds, nuts or hazelnuts caramelized can contribute a crunchy contrast and a delicious roasted flavor.
• A splash of liquor: For a version of Norwegian tortilla flambedyou can spray with a little liquor (like a Brandy or a rum) About merengue before flambo it on the table. An extra show and taste!

Seguime on Instagram (here)
And on YouTube that I upload new recipes every week (click here)

Alaska cake recipe

Yield: 8 portions

Preparation time: 45 minutes

Ingredients

• 1 round sponge cake about 20 cm in diameter and 2 cm thick (purchased or homemade)
• 1 liter of firm ice cream (vanilla, American cream or similar)
• 4 egg whites (at room temperature)
• 250g of sugar
• 75 ml of water
• 1 cdta. of lemon juice or 1/4 cdta. of Cremor Tartaro

How to make Alaska Cake step by step

1. Place the cake in a source resistant to the baked. Cover it with a generous and ice cream layer. It can be shaped like a semi -sphere, rectangular or simply leave it flat.
2. Take the freezer for at least 2 hours, or until the ice cream is completely firm. This step is crucial so that the meringue is merengthened.
3. To prepare the meringue, mix sugar and water in a small pan. Bring to boiling over medium heat, without stirring, until it reaches a temperature of 118-120 ° C (soft ball point). You can check the point by throwing a droplet in cold water; If a soft and manipulable ball is formed, it is ready.
4. While the syrup is heated, beat the whites with the lemon juice or the zip tartar at medium-high speed until soft peaks form.
5. When the syrup is ready, pour it in the form of a thread slowly over the clear beaters, while beating at high speed. Continue beating until the meringue is firm, bright and completely cold. This can take about 5-10 minutes.
6. Remove the sponge cake and freezer ice cream. Cover completely with the Italian meringue, taking care that no part of the ice cream is discovered.
7. To brown the meringue with oven: preheat it at maximum temperature (grill or gratin function). Enter the Alaska cake and bake for 1-2 minutes, closely watching up so that the meringue is brown but does not burn. To do it with torch pass the direct flame of the kitchen torch throughout the surface of the meringue until golden brown.
8. Serve the Alaska cake immediately or bring to the cold again until consuming.