Practical baked Alaska | ice cream, cake and Italian meringue
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- čas přidán 8. 09. 2021
- Thanks to Helix for sponsoring this video! Click here helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the U.S. Financing offer available from August 23rd, 2021, through to September 19th, 2021.
**RECIPE**
For the cake:
1/2 cup (60g) cake flour (all-purpose would be ok instead)
1 1/4 cups (150g) powdered sugar (could use 3/4 cup granulated sugar instead)
1/2 cup (50g) cocoa powder (or replace with more flour if you don't want chocolate)
1 teaspoon baking powder
1/4 teaspoon salt
4 egg yolks (reserve the whites for the meringue
1/2 cup (140g) Greek yogurt (could use sour cream instead)
1/3 cup (85 mL) milk (coffee would be good instead, water would be fine)
1/2 cup (120 mL) any neutrally-flavored cooking oil
For the ice cream:
Two pints (946 mL) any ice cream you like (I used strawberry)
For the meringue:
4 egg whites (reserved from the yolks for the cake)
1/2 teaspoon cream of tartar (a little squeeze of lemon or dash of vinegar would be fine instead)
1/2 teaspoon cornstarch (or any refined starch)
1 cup (200g) sugar
1/2 cup (120 mL) water
a squeeze of corn syrup (if you have it - honey would work too)
1 teaspoon vanilla extract
tiny pinch of salt
Get a 9-inch (23 cm) square cake pan - you could use something a little bigger but not smaller. Cut a square of parchment paper big enough to cover the pan and reach up beyond the sides. Cut diagonal slits into all four corners so that the parchment will sit reasonably secure inside the pan.
Get your oven heating to 350ºF/180ºC.
Combine all the ingredients for the cake, whisk/beat until smooth and keep mixing for a couple minutes to whip some air into the batter. Pour it into the cake pan and bake until a skewer or knife comes out of the center clean - mine took 25 minutes but the time will depend on a lot of factors.
Cool the cake on the counter for a bit and then transfer it to the freezer to harden for at least 30 min. About 10 min before you want to do everything else, take your ice cream out and put it on the counter to soften. When it's squishy - soft but not melted - take the cake out of the freezer and drop the ice cream evenly over the surface in dollops. Use the back of a big spoon or a spatula to smooth out the ice cream to an even layer and return the pan to the freezer to harden while you make the meringue.
Put the sugar, water and corn syrup in a small sauce pan and turn the heat on high. While it comes to a boil, put the egg whites, cream of tartar and corn starch in a large, heat-proof mixing bowl and whip them until you get firm peaks. When the boiling syrup reaches 240ºF/115ºC, carefully drizzle it into the egg whites as you continue to whip. Once all the syrup is in, keep whipping until the meringue cools down to where it's warm (but not hot) to the touch. Mix in the vanilla and the salt.
While the meringue is still warm and pliable, take the pan out of the freezer, dump on the meringue and smooth it out to an even layer. Return the pan to the freezer and let it harden for at least a couple hours - overnight is fine.
When you're ready to eat it, use the parchment to lift the whole thing out of the pan and onto a cutting board. Peel the paper off the sides. You could brown the top now, or cut it into 6-9 individual pieces before you brown them (wipe the knife in-between cuts to ensure clean edges).
You have at least four options for browning the top:
1) Put the whole thing under a very hot broiler (grill). You might melt the ice cream a little, but if you throw it in straight from the freezer, it'd be fine. This would work best if you browned the whole thing at once, rather than browning individual pieces.
2) Use a cheap fire stick to singe the top. This take a little while and will only do a really good job on the meringue peaks.
3) Use a kitchen torch. This is quick, effective and looks nice.
4) Plate the individual slices, douse them in a very high-proof spirit (I used 190 proof Everclear) and use a fire stick or warm match to ignite the booze. Do this at the table, so people can enjoy the show and blow out the fire before it burns/melts the dessert too much. Be careful, obvs. And turn the lights out so the flames are more visible. - Jak na to + styl
Thanks to Helix for sponsoring the video! Click here helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows. Mine feels like sleeping in a giant layer of Italian meringue. (Actually it's much more supportive than that, fortunately.)
First?
Love your vids , keep going 👍
3rd Pog
Out of curiosity when is the next ask Adam?
The video says 30 mins ago then why is your comment 2 days old adam
Imagine baking an entire state.
The largest state.
It would probably melt
California
I think we're already doing that. IPCC just released an updated recipe last month.
@@orionh5535 During the wildfires maybe.
They do grow the good stuff outside, right?
Didn't know Adam's gumbo was gonna be THIS different
This man is 4 parallel universe's ahead.......
@@AxxLAfriku As a sigma male I really don't give a shit about your channel
@@AxxLAfriku as a true alpha male I command you to shush and stop advertising your channel.
I was looking for that comment.
@@AxxLAfriku As someone who hates the Greek alphabet, I could not care less.
I once, as the kitchen manager of a military club, made Baked Alaska for 250 people. We made it in the walk in freezer. We marched them out in line (17, in all) and lit them all up from both ends working towards the middle. The room erupted in applause! Well worth the effort to impress an entire company of soldiers and their leaders.
that's actually so sick
That’s so cool!
Awesome
Do you happen to have any pictures from that
I used to work military dinners when I was a caterer, nothing quite that wild but super fun to pull stuff like that off!
@@jep9092 it was the mid 80s. So, no. I wish I did.
just as a safety PSA: if ann reardon taught me one thing its that if you're planning on lighting alcohol, make sure you either a) pour all that you need onto the cake before lighting it or b) transfer a small amount into a bowl or measuring cup for pouring first. Any open wide-mouthed container will work. The reason for this is that an open flame can follow the alcohol up towards its source, like a cartoon spark following a dynamite trail. If it follows the alcohol up towards the bottle, there's a chance of it exploding in your hands and shattering the glass everywhere.
Stay safe and enjoy cooking everyone!
Good tip. I do not want to be holding a Molotov cocktail as it goes off.
Once it reaches the bottle it's also possible for the fire to force the liquid out of the bottle like a flamethrower. There's a vid of a poor girl in China getting sprayed in the face by a waitress.
@@sntslilhlpr6601 It wasn't China, it was Moscow
It's also why if you have a barbecue or other kind of flame going, pouring gasoline over it with a full tank is an awful idea
And do not EVER put pineapple on pizza.
I appreciate that Adam is making whole egg recipes recently.
20 eggs - yes, 20
@@loganford6483 was more talking about finding uses for the other part when splitting eggs into yolks and whites.
@@loganosmolinski4446 Just store the egg whites and have an omelette next morning. Easy.
@@grabble7605 but.. the good part of the omelette that makes it tasty IS the yolk!! u mix the whole egg in a bowl (maybe add some cheese) and cook it and it tastes GOOD!! Whats the point otherwise!!
@@timaeustestified5808 If you're adding filling and cheese, as you should be, it tastes good anyway. Also, MSG on eggs is great.
“Looks as soft and cushy as-“ immediately set off my fight or flight
You’re a weissman fan, I see
How
b u n s
?
He always sneaks them in so well
Seeing a grown man jump on his bed is something else
He is at least a parallel universe ahead
Don’t you every evening?
@@TheSlavChef Long Live the Empire
have you ever seen the "grown men" that reside in america?
Men don't grow, they just get bigger as they age.
"Ready to see what's for dessert?" *brings out a fireball of cake, ice cream, and liquor*
sounds like my kind of party
Or burning the white stuff with a welder...ing machine
Finally a meal with more than two servings, now the kids can eat.
pizza bread or sleep for dinner little jimmy
I'm convinced the kids only eat when he makes a video where food gets made for them.
@@sauceinmyface9302 in one video he said his kids are a little bit picky with what they eat but come on if i were a kid i'd honestly eat whatever he is cooking in all his videos, except the things that have red wine because i don't like the taste of it and, well, i'd be a child and alcohol is not good.
@@jeronimomurruni red wine doesn't stay alcoholic in food, the alcohol burns off
He has stated previously that his kids usually just pick a little of his and his wife’s plate
That ad transition was a total jump scare.
These are getting quite old
@@TheSlavChef You're mad at him for gettin' money? LOL okay, don't watch then.
@@RedRoseSeptember22 i meant the comment, i see it under every video of Adam. I am not mad at all he is getting money, actually I am glad he gets sponsored.
@@RedRoseSeptember22 how tf did you get 4 likes, he’s obviously talking about the comments. Not the sponsorships
Believe me I’m not complaining. If anything I’m complementing him. His ability to switch gears without an awkward transition is nothing short of masterful.
"We need to separate four eggs" and my mind filled in "Yes, FOUR". YTP is too powerful.
I thought the same thing lmao.
Soon enough Adam will go full-on YTP.
Thaw the ice cream evenly by putting it in the fridge for an hour instead of on your countertop. Awesome tip from Cook's Illustrated.
I didn’t know that Alaska was made out of cake. That’s great to know for my next trip there! 🌎🥄
you can order baked alaska in other states too
_EVERYTHING'S CAKE_
D
wait till you see the moon
It's only made of cake once you bake it
Every time I'm surprised by how smooth is the transition to the sponsor I appreciate the effort and the videos.
“Why I light my cake on fire instead of my house.”
Why I cream my cake not my wife.
I just finished watching a video about the rise and fall of baked Alaska and now i can follow it up with a delicious baked Alaska
Thinking about that video of Catboy Kami pouring milk on his head
OMG I love this, such a legendary dessert! Thank you!
Ayyyy my favorite diy CZcamsr!
Rub Baked Alaska on your windshield and magic happens!
"it's time to separate---"
*TWENTY EGGS, YES TWENTY*
This is my favorite dessert of all time but I’ve always found it too complex to make at home. Thank you for this 😭
Adam: Frying at home is too dangerous
Also Adam: Pour in the hot sugar syrup while the mixer's running...
To be fair hot sugar can burn you but it won’t burn the house down
Frying at home can scar you AND burn down your house. Handling hot syrup can leave very nasty scars, and is not pleasant to experience, from what i’ve heard.
Fair enough. Burning your house down is very bad.
also also Adam: *eats Baked Alaska without waiting for it to not be on fire*
@@mattbrown482 There's a different method to making pre-cooking meringue that's far less dangerous, it basically involves pasteurizing the egg whites essentially with a double boiler. No need to play with boiling sticky syrup and the eggs are still safe to eat, and they don't set up hard and brittle like if you baked it.
I am so totally making this! My favorite part of this channel is how approachable these recipes are! More than any other cooking channel this channel has put out videos that actually result in me trying out new recipes, usually with pretty admirable results, and for that Mr. Ragusea I thank thee!
Exactly! I’ve made so many of Ragusea’s recipes during the pandemic. My mom says Ragusea has no idea, but would probably be charmed to know how he’s changed our cooking. No other cooking show has so frequently inspired me to *make* the recipes. Bon appétit!
Me too. Sooooo many cooking channels try to show off their skills and make something that looks and tastes amazing, but takes so much effort to actually do. There's nothing wrong with this, but it doesn't encourage you to cook outside of those special occasions where you want to try something like that.
This is the channel I go to for everyday inspiration.
Adam: *breaks out the Blue Bell*
Every Texan in the audience: *hooting and hollering*
can confirm
i love that he gives alternatives to some of the ingredients
I've often thought about making a Baked Alaska but never have; this one is much easier than the others I've seen!
Hey Adam! Excellent tutorial. My family tried it out at our son's birthday party and the result was astonishing. It really left guests impressed and satisfied. Thanks for sharing such awesome recipes!
I have no idea why but Adam is the only channel where I don't skip the sponsors, he's just so creative in linking his cooking videos to random sponsors.
That burning liquor trick at the end has some real class. Metal shit just digging into a burning slice of ice cream cake.
This somewhat reminds me of a french dish called "omelette norvégienne", it has the same meringue toping and icecream center. Its quite nice, but this one seems better!
They're the same thing.
I believe they're different names for the same thing
@@kiro9291 Apparently it was named by mistake. "The dish is also known as an omelette à la norvégienne, or "Norwegian omelette", which similarly refers to the cold climate of Norway. Indeed, during the Paris World's fair in 1867, the chef of the Grand Hôtel decided to create a "scientific dessert" by using Benjamin Thompson's discovery of the low thermal conductivity of egg whites. Thompson lived in Bavaria at the time of his discovery, and as the chef thought Bavaria was in Norway, he decided to name the dish 'Norwegian omelette'."
So since this recipe was Baked Alaska that wasn't baked... does that just make it Alaska? Or Torched Alaska?
Seward's Folly en Flambé?
I love this, seward's folly en flambè xD
In older french cookbooks, it was called _Omelette norvégienne_
As far as I knew the grand display for this is to light them on fire lol
if you flambè it, it's called a Bombè Alaska instead. Traditionally, you use rum for the flambèeing though
I won't lie, in my experience flambèeing works better with a dome shaped 'Alaska as there's no way for the burning alcohol to make contact with the ice cream so it still remains frozen and firm. And I mean, the 'bombè' part comes mainly from the shape of the dessert, not the technique. Decant the ice cream/cake mixture after the second freeze, coat (or, if you have a steady but fast enough hand, pipe) the entire cake, and then set on fire
i didnt realized how much i missed the upside down bear until he was gone…
He still says it, but only in recipes with honey
I expected gumbo, but got an iceberg cake, not great, not terrible!
bau
I uhhh dont get it. Can someone explain?
@@drfudgecookie5800 This is salted pork lard with some leeks and paprika ot top. Here we prepare this for the winter typically. When we eat it it is cut in very thin sliced and usually served on a toast.
Love the casual way you have with recipes, it reminds me of Bonita's kitchen and using what you have and not worrying about the particulars.
I love the State of Alaska, so I’m intrigued!
This guys the best man, as a brit I love when he says 'brits would say' its a nice touch ngl.
Of all the YT channels I watch you do the best segue into an advertisement, I also like your no nonsense twists on recipes and explanations of why something is included or excluded in the ingredients and process.
One of the smoothest ad transitions i have ever seen.
Interesting take! As an amateur home cook, I find traditional baked Alaska is no harder than this! The only thing that is difficult is getting the meringue in a piping bag to pipe around your cake and ice cream 😂 I usually end up just smearing it on in dollops 🤷🏻♀️ The recipe I’ve followed in the past also calls for ganache in the center of your ice cream mound. You could easily add a layer of ganache to this version of you wanted!
If you’re going for something that looks good but you’re not as worried about everything being homemade, you can buy any sort of dense cake (like pound cake) from the store to cut that part of the recipe out. Or, alternatively, go hard core and even make your ice cream! It’s a deceptively simple old fashioned show stopping dessert with many levels of difficulty and options for variety, one of my favorite recipes!
My favorite cooking channel. Wonderful balance between all the best cooking show qualities.
Adam flexing that southern Blue Bell ice cream. Miss that stuff living up north now.
Wow,Adam is now making states with minimal budget,you sure have evolved in recipes
Next up: Broiled Florida
Thank you for converting everything into grams, you wouldn't believe how much that helps me.
i'd watch out, his metric conversions can sometimes be way off since cups are so inaccurate and he just googles the conversion
@@samsmith7392 well, that would be the same thing I would do, but thank you, I'll be careful
@@GPismymom the reason they're often wrong is stuff like flour can be way different weights depending on how you fill the cup. E.g he uses 120g as the weight for 1 cup of flour but the way he scoops flour is more like 150g, 120g is for a sifted levelled cup. I just ended up buying some cups for American recipes.
@@samsmith7392 that's why the imperial system sucks :(
@@samsmith7392 I mean, its less accurate than by weight. But it's more than adequate for most recipes.
Unless you are trying to titrate your cake batter.
The sponser change is amazing
I love how inclusive you are with your ingredients list 🙂
I had Blue Bell for the first time in Tennessee at a Publix this year. It was fantastic! I miss it.
It's one of the best ice cream companies ^_^
Great for listeria too!
I moved to Texas from Ohio 4 years ago, and they're fanatic about Blue Bell here. They're sure it's the best ice cream ever. As for me, I am sure that it's ice cream. Entirely unremarkable, but it's ice cream. I don't get the hype.
@@jesse6865 oh you’ve never made a single mistake at work?
@@aragusea who you replying to mate..
What is the history of the term "proof" for alcohol content? It seems right up your ally for a video idea
It was originally “burn or no burn” for 100 proof - they also soaked gunpowder in the alcohol to test. Note: this “proof” was about 1.8 abv and 100 proof was originally around 57% alcohol. In the US for convenience proof was defined as double the abv.
That's such a smooth ad transition
These segways are so smooth they are a slipping hazard. Great job as always!
"Unfortunately, this is not a Bette Midler concert. We will not be serving Cosmopolitans and Baked Alaska."
I guess this must be the Year of Baked Alaska
YOOOO YOBA!
another great option is grapefruit baked alaska, take grapefruit halves with the segments cut out and scoop on vanilla ice cream, then cover in meringue and bake at 450 until lightly brown
I like this film setup!! Feels bright, fresh and a little different!!
I never knew ice cream looks so cool when it's on fire.
usually i know when to expect the ads, this one caught me off guard
I really enjoyed this one. The Baked Alaska is definitely one of the classic but more difficult desserts to make and you simplified it in such a way that it still looks great and I’m sure it still tastes like the classic version. I tip my hat to you sir and I’m definitely going to be trying this dessert for myself! Cheers!
so much fun to make and the family loved it - thank you - it made for a wonderful end of a nice Sunday dinner
Hey Adam! Can you do a video on making making steamed dumplings and bao? 🥟
Every time i watch his video it's feels like I'm watching a real homemade cooking video
And i LOVE it😌
It is a real homemade cooking video.
Every time? It was out only a few minutes before you posted. Did you watch it on 2 times speed, on continuous repeat?
@@TumblinWeeds stop trying to act funny 💀 they mean all his posts
@@the9titans237 yup
The easiest baked Alaska tutorial I've seen. Thank you.
My Grandma always used to make this for everyone's birthday we held at her place. Gonna have to try this version soon
2:48
Helix Sleep: Approved by Mama Ragusea
Can we just take a moment to appreciate that smooth sponsor transition
Can't imagine I'm the first to think of this, but... 'Faked Alaska' was right there! C'mon, goose!
I always enjoy the Adams totally seamless transitions into the sponsored segments
Ahhh my favorite streamer
I could already imagine what that Adam Ragusea's YTP editor will make out of this
Now its time to separate 20 eggs
Yes 20
This looks amazing and I cannot wait to try making it! I’d also love to see your spin on tiramisu for the home kitchen!
I absolutely love italian meringue
I wonder if we could get a follow up with its counterpart: the Frozen Florida. There's not as much hype on it and it's probably one of the few recipes that needs a microwave to be a part of its process.
Baked Alaska is pretty funny
LETS GOOO
This is the first baked alaska I've seen that I'm tempted to try. Always thougth baked alaska was useless, the marang was soggy and the ice cream was melty. This marshmallow like marang with the ice cram and the cake bottom looks pretty dang good.
Can we appreciate that he post weekly
Wouldn't recommend using everclear though as it can burn clear, invisible flames are dangerous
I love how Adam barely measures anything. Like Uncle Roger would say, "just use feeling!"
I made 2 of these over the holidays as my visiting sister wanted a traditional steakhouse meal with jazz music and "baked alaska" for dessert! Of course, being my little sister (35) with 3 kids I said OK! This recipe worked perfectly. I made one with traditional neopoletin ice cream and the other with caramel ribbon vanilla. The cake was very soft but firm to hold very well. They didn't eat all, so I had leftovers that didn't get under the broiler so was able to take out a slice and put under broiler for individual servings. I will experiment with this in the future.
BEST EVER mid-roll ad segue.
That looks good I've never seen it before
Alternative title: “Why I bake my ice cream, not freeze it”
I love how he explains why he does some things. Its like he knows what I'm thinking
I requested this forever ago, and I’m glad to see it finally arise.
You're telling me Alaska baked this cake
After watching "Adam Ragusea breathing" videos, I cannot stop hearing his inhaling.
Somebody once wrote a comment about how unpredictable your ads are, and now I think you try your best to come up with clever transitions for comedy's sake. Its making me smile, thats for sure!
Galliano is a favorite, I usually pre-warm the liquor in a sauce pan just before dressing the Baked Alaska to guarantee a easy ignition. Great recipe btw!
4:28 YOU DIDNT SUMMON FORTH THE UPSIDE DOWN BEAR
all this time I thought baked Alaska was a smoke shop in Anchorage...
Lol good name idea for one I'd say :P
i thought it was an alt-right felon
@@patrick4662 that's what I thought of too lol
That was an incredible ad read segue. 10/10
my mouth is literally watering right now!
Adam, quick question, is it safe to eat the still on fire Alaska like you do at the end of the video? Is it not literally burning hot?
don't eat fire
don't eat fire
don't eat fire
counterpoint: eat fire. it's safe, don't believe the media
@@jackkendall6420 It may be safe but it's also a potent laxative.
YOBA!!!!!!!!
That ad transition though. Exquisite.
adam is the only youtuber that transfer into sponser so smoothly i didnt even thought about skipping it
idk maybe im just in the mood to watch sponser but dam that transition was nice
YOBA!!!!!!!!!!!!!!!!!!!!!
YOBAAAAA
Yoba every year, more resilient than DSP
It was so good, I'm here watching it again.
Thank you for putting the ingredients in the information!
Not to be confused with YOBA
yooooo YOBA
Made these back in school, heh. Never knew Merengue was that cool.
omg omg omg I had this once and it was my favorite thing ever but I forgor what the name was but thanks to this NOW I KNOW LETS GOOOOOO