Recipe: Bi-Rite Creamery’s Baked Alaska (2024)

Bi-Rite Creamery’s Baked Alaska

Makes 12 individual or one (8-inch) Baked Alaska

There’s nothing particularly challenging about making the components for this baked Alaska, but it is time-consuming and must be made in stages. To simplify the process, plan to make the Caramel Sauce, Spiced Pecans and Butternut Squash Ice Cream a day (or more) ahead; then you can bake the cake, make the meringue and assemble the dessert the same day you plan to serve it. To simplify it even further, substitute good-quality store-bought ice cream and caramel sauce for homemade and skip the spiced pecans altogether. To make individual Alaskas, you will need 12 round silicon molds about 4 inches wide.

Velvet Spice Cake

4½ ounces (1 stick plus 1 tablespoon) unsalted butter, at room temperature

1 cup sugar

2 large eggs

2 cups all purpose flour

½ teaspoon kosher salt

1 teaspoon baking powder

½ teaspoon baking soda

¾ teaspoon ground nutmeg

¾ teaspoon ground cinnamon

¼ teaspoon ground cloves

¾ cup buttermilk

1 quart Butternut Squash Ice Cream (see accompanying recipe) or store-bought pumpkin or vanilla ice cream

Brown Sugar Meringue

½ cup egg whites (about 4 large eggs)

1 cup brown sugar

1/8 teaspoon kosher salt

To Finish

Pomegranate seeds, for garnish

To make the cake: Spray the 18-by-13-inch rimmed baking sheet with cooking spray and line with parchment paper. Preheat the oven to 325 degrees. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy. Add eggs one at a time and mix after each addition, scraping the bowl with a rubber spatula as needed.

Sift together the flour, salt, baking powder, baking soda, nutmeg, cinnamon and cloves. Add half of the dry ingredients to the butter mixture, mix, scrape down and then add half of the buttermilk. Add the remaining dry ingredients followed by the remaining buttermilk.

Pour the batter into the prepared pan and bake for approximately 15 to 20 minutes, or until the cake is golden in color and springs back when touched. Transfer to a cooling rack and let cool completely, then turn out onto a cutting board and peel off the parchment paper. Cut the cake into a dozen rounds the same size as your molds (if making individual Alaskas) or one 8-inch round (if making a large Alaska). Save any cake trim for a cook’s snack.

Let the ice cream soften at room temperature for 5 minutes. If using individual silicon molds, scoop the ice cream into each mold, pressing to fill it completely, then top each with a round of cake, pressing lightly so it adheres. If you do not have silicon molds but want to make individual Alaskas, arrange the cake rounds on a rimmed baking sheet and top each with a large scoop of ice cream. If making one large Alaska, line an 8-inch cake pan with plastic wrap, then pack the ice cream into the pan. Top with an 8-inch round of cake, pressing lightly so it adheres.

Immediately transfer the assembled cakes to the freezer and let freeze at least 1 hour or up to 2 days. Shortly before you plan to serve the dessert, make the meringue.

To make the meringue: In the bowl of a stand mixer whisk together the egg whites, brown sugar and salt. Place the pan over a saucepan with approximately 2 inches of simmering water without allowing the pan to touch the water.

Whisk over the heat until all of the sugar is dissolved (when you dip your fingers in the mixture and rub them together there should be no grit from the sugar and the mixture should be warm).

Place the bowl on the stand mixer fitted with a whisk and whisk on medium speed until the whites are glossy and hold their shape, 5 to 7 minutes. To make sure the whites are ready, turn off the mixer and dip your finger in the meringue. When you remove your finger the meringue should hold its shape in a soft peak that does not droop.

To finish: Preheat the broiler to high (if you have a propane torch, skip this step). Fill a pastry bag fitted with an Ateco #5 star tip with the meringue. (Alternately, you can spoon the meringue over the ice cream, then use an offset spatula to swirl it decoratively.) Remove the baked Alaskas from the freezer and unmold onto a rimmed baking sheet (if you made one large Alaska, use the plastic wrap to help lift it from the pan, then peel off and discard the plastic wrap before proceeding).

Working quickly, pipe the meringue onto the ice cream in a decorative fashion, taking care to completely cover the ice cream. . Transfer to the freezer and freeze for at least 30 minutes or up to 2 days.

Preheat the oven to broil. Place the baked Alaskas beneath the broiler, about 6 inches from the heating element, and broil until the meringue is golden brown. Or use a propane torch to brown the meringue on all sides.

To serve, transfer to plates and drizzle with some of the Bourbon Caramel Sauce. Garnish with some of the Spiced Pecans and pomegranate seeds and serve.