Baked Alaska Day 2025 is on Saturday, February 1, 2025: How to make Baked Alaska need help?

Saturday, February 1, 2025 is Baked Alaska Day 2025. National Baked Alaska Day National Baked Alaska Day

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Baked Alaska Day

Thanks, American physicist Mr. Benjamin Thompson, for finding steps to make meringue in the first 1800′s! For meringue is an essential component of Baked Alaska, the spotlighted dish being celebrated on Baked Alaska Day!Baked Alaska is created by placing slices of sponge cake towards the bottom of the cake pan, filling it with vanilla frozen treats after which covering completely having a whipped meringue mixture. The entire factor is baked within the oven in a high temperature for a while of your time to permit the meringue to solidify slightly and brown. The meringue safeguards the frozen treats from melting, this provides you with this dessert its distinctive cold/hot sensation and creamy/crunchy texture preferred among a lot of.This sweet treat was named through the chef in the famous New You are able to Delmonico’s Restaurant in 1876 to celebrate America’s purchase of its new territory. Its less popular title of Norwegian Omelette also gives tribute for this dessert’s characteristic appearance of the cold, snow covered mountain. Enjoy!

How to make Baked Alaska need help?

simple baked alaska



Units: US

What or who is n Baked Alaska named after?

What or who is n Baked Alaska named after?

Baked Alaska (also known as glace au four, omelette à la norvégienne, Norwegian omelette and omelette surprise) is a dessert made of ice cream placed in a pie dish lined with slices of sponge cake or Christmas pudding and topped with meringue. The entire dessert is then placed in an extremely hot oven for just long enough to firm the meringue. The meringue is an effective insulator, and the short cooking time prevents the heat from getting through to the ice cream.

The name 'Baked Alaska' was coined at Delmonico's Restaurant in 1876 to honor the recently acquired American territory.[1] Both the name 'Baked Alaska' and 'omelette à la norvégienne'/'Norwegian omelette' come from the low temperatures of Alaska and Norway.

February 1st is Baked Alaska Day in the United States

Does anyone have a recipe for Baked Alaska; along with tips on how to make it successfully?

Does anyone have a recipe for Baked Alaska; along with tips on how to make it successfully?


Red Velvet Pound Cake:

1 cup butter, room temperature

1/2 cup vegetable shortening

3 cups granulated sugar

7 eggs

1 (1-ounce) bottle red food coloring

2 teaspoons vanilla extract

3 cups cake flour

1/4 teaspoon salt

1 cup milk


6 egg whites

1/2 teaspoon cream of tartar

1/2 cups sugar


1 gallon strawberry ice cream

Red velvet cake


Preheat the oven to 350 degrees F.

Grease and flour a 10-inch tube pan. Using a mixing bowl, combine the butter, shortening, and sugar and cream until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Add in the food coloring and vanilla. Combine the flour and salt, and add to the creamed mixture alternating with the milk, beating well. Pour the batter into the prepared baking pan and bake for 1 hour and 20 minutes, or until toothpick comes out clean. Cool the cake in the pan for 10 minutes, then turn it out onto a cooling rack.

Preheat the broiler.

To make the meringue, place egg whites and cream of tartar into a mixing bowl. Beat until soft peaks form. Gradually add the sugar and beat until stiff and set aside.

To assemble the Baked Alaska you have to work quickly. Slice the cake into 1/2-inch thick slices. Spread top of 1/2 of the cake slices with about 1 cup strawberry ice cream. Top with the remaining half of the cake slices. Place on a sheet pan. Spread meringue on all sides and form peaks using a knife. Broil until the meringue is light brown. Be careful not to burn peaks.


This recipe comes from Recipes in the Mail whose website is at Questions, comments, bribes, etc . . .



1 quart coffee ice cream, softened

1 10.75-ounce frozen pound cake

4 large egg whites

1/4 teaspoon cream of tartar

1 teaspoon coffee liqueur

1/3 cup sugar


1 1/2 cups freshly brewed strong coffee

10 ounces semisweet chocolate, chopped

2 tablespoons coffee liqueur


For cake:

Line 9x5x2 1/2-inch metal loaf pan with plastic wrap, leaving overhang. Spoon ice cream into prepared pan, spreading evenly and smoothing top. Cut cake horizontally in half. Arrange 1 cake piece, cut side down, atop ice cream and against 1 corner of pan. Cut remaining cake piece into strips and arrange in pan to cover ice cream completely. Cover with overhanging plastic and freeze until firm, at least 4 hours.

Uncover cake. Invert onto metal or other ovenproof platter. Freeze while preparing meringue. Beat egg whites in large bowl until foamy. Add cream of tartar. Beat until soft peaks form. Beat in liqueur. Gradually add sugar, beating until stiff glossy peaks form. Spread meringue over cake, covering cake completely and sealing meringue to platter. Freeze overnight.

For sauce:

Combine coffee and semi-sweet chocolate in heavy small saucepan. Stir over medium-low heat until mixture is smooth. Increase heat to medium. Simmer until sauce thickens, about 2 minutes. Cool slightly. Stir in coffee liqueur. (Can be prepared 3 days ahead. Keep cake frozen. Cover sauce and refrigerate; rewarm sauce over medium-low heat before serving.)

Position rack in center of oven and preheat to 500°F for 20 minutes. Bake dessert until meringue is lightly browned and just set, about 3 minutes.

Cut baked Alaska into slices; arrange on plates. Spoon warm sauce around dessert and serve. Serves 6 - 8

Meringue Tips:


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