RFCJ RECIPE ARCHIVE
Posted by : BGL KC: Baked Alaska - dairy
Been playing on the web and formating from the new Taste of Life Show. This recipe comes from the Rainbow Room in NYC. The recipe doesn't give a recipe for Sponge Cake. If you used a Passover Cake it would be great to serve. BAKED ALASKA Recipe By : The Rainbow Room Serving Size : 6 Preparation Time :0:00 Categories : Restaurant Taste Of LIfe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dacquoise: 1/4 cup finely ground hazelnuts 2 1/4 cups sugar 12 ounces egg whites Cake: 6 plastic containers ( approximately 3 inches high by 5 inches wide) White sponge cake (use any standard recipe) 1/4 cup praline ice cream** 1/4 cup raspberry sorbet** 3/4 cup chocolate chip ice cream** 2 Meringue disks (Dacquoise -- recipe follows) Meringue: 6 large egg whites 3/4 cup sugar Berries: 1 cup water 1 cup sugar 4 ounces raspberries 4 ounces blueberries 8 ounces strawberries -- sliced 1/4 cup brandy For Dacquoise: Sift nuts with 3/4 cup sugar. Hold aside. Whip egg whites until foamy. Fold in nut mixture by hand. Pipe out circles onto prepared parchment paper (trace outline of container). Bake in 250 degree oven until dry (around 30 minutes) For Cake Mold: Place a circle of sponge cake cut to fit bottom of plastic container. Mound softened praline ice cream on top of it. Place meringue disk on top of ice cream. Mound softened raspberry sorbet on top. Place second meringue disk on top of sorbet. Mound softened chocolate ice cream on top. Finish with another circle of sponge cake cut to fit the plastic container. Freeze 12 hours in container. Remove frozen cake mold by turning it upside down on plate. Prepare meringue mixture by whipping egg whites with sugar until stiff. Place meringue in a pastry bag with a number 4 star tip. Cover cake with meringue. Freeze cake for one hour. Bake cake in a pre-heated 500 degree oven for one minute (until lightly browned). Heat the brandy in small pot and ignite. Pour brandy over Baked Alaska and serve with berries on the side. Yield: 6 servings *A small butter or margarine container may be used ** At The Rainbow Room, they make their own ice cream and sorbets, but any good quality ice cream or sorbet may be used From: Kurt Walrath The Rainbow Room The G.E. Building 30 Rockefeller Plaza 65th Floor New York, New York, 10112 ------------------------------------------------------------ Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Per serving: 614 Calories; 0g Fat (0% calories from fat); 10g Protein; 141g Carbohydrate; 0mg Cholesterol; 152mg Sodium NOTES : Recipe courtesy of Taste of Life)
