Ingredients with Measurements:
- 1 box red velvet cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 pint vanilla ice cream
- 1 pint strawberry ice cream
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Special Equipment Needed:
- Stand mixer or hand mixer
- 9-inch springform pan
- Piping bag with star tip
- Kitchen torch
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the red velvet cake mix, eggs, vegetable oil, and water. Mix until well combined.
3. Pour the cake batter into a greased 9-inch springform pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Let the cake cool completely before removing it from the pan.
5. Once the cake has cooled, use a serrated knife to level the top of the cake.
6. Place the vanilla ice cream and strawberry ice cream in separate bowls and let them soften for a few minutes.
7. Spread the vanilla ice cream on top of the cake, making sure to cover the entire surface. Then, spread the strawberry ice cream on top of the vanilla ice cream.
8. Cover the cake with plastic wrap and freeze for at least 2 hours, or until the ice cream is firm.
9. In a stand mixer or with a hand mixer, beat the egg whites and cream of tartar until soft peaks form.
10. Gradually add the granulated sugar and continue to beat until stiff peaks form.
11. Remove the cake from the freezer and remove the plastic wrap.
12. Use a piping bag with a star tip to pipe the meringue onto the cake, covering it completely.
13. Use a kitchen torch to lightly brown the meringue.
14. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Freezing time: 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 380
Fat: 18g
Carbohydrates: 51g
Protein: 5g
Sodium: 310mg
Sugar: 35g
Substitutions for ingredients:
- Instead of red velvet cake mix, you can use any other cake mix of your choice.
- You can use any flavor of ice cream you prefer.
- Instead of granulated sugar, you can use powdered sugar for the meringue.
Variations:
- Instead of using meringue, you can use whipped cream to cover the cake.
- You can add chopped nuts or chocolate chips to the ice cream layers for added texture.
- You can add a layer of fresh fruit between the ice cream layers.
Tips and Tricks:
- Make sure the cake is completely cooled before adding the ice cream layers.
- Use a serrated knife to level the top of the cake for a smooth surface.
- Freeze the cake for at least 2 hours to ensure the ice cream is firm before adding the meringue.
- Use a kitchen torch to lightly brown the meringue for a professional finish.
Storage Instructions:
Store any leftover Red Velvet Baked Alaska in the freezer, covered with plastic wrap, for up to 1 week.
Reheating Instructions:
To reheat, remove the cake from the freezer and let it sit at room temperature for 10-15 minutes before serving.
Presentation Ideas:
Serve the Red Velvet Baked Alaska on a cake stand for an elegant presentation.
Garnishes:
Garnish with fresh berries or chocolate shavings.
Pairings:
Pair with a glass of red wine or a cup of coffee.
Suggested Side Dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting Advice:
- If the meringue is not browning evenly, use a kitchen torch to lightly brown the areas that need more color.
- If the meringue is not stiff enough, continue to beat the egg whites until stiff peaks form.
Food Safety Advice:
Make sure to keep the cake frozen until ready to serve to prevent the ice cream from melting.
Food History:
Baked Alaska, also known as glace au four, is a dessert that originated in the 19th century. It is made by layering ice cream and cake, then covering it with meringue and baking it in the oven.
Flavor Profiles:
The Red Velvet Baked Alaska is a sweet and creamy dessert with a hint of chocolate and a light, fluffy meringue topping.
Serving Suggestions:
Serve the Red Velvet Baked Alaska as a show-stopping dessert for a special occasion or dinner party.
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Taste: Rich, Sweet, Creamy, Chocolatey, Moist