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- LorAnn Oils | Essential Oils, Candy Flavors, Baking Flavors & Extracts>
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- Mini Baked Alaskas (Strawberry & Chocolate)
Mini Baked Alaskas (Strawberry & Chocolate)
Product Code: R0498
A delightful, petite dessert that makes eight, individually portioned, Baked Alaskas. Full of strawberry and chocolate flavored cake, strawberry ice cream, and a light fluffy meringue, this elegant cake is truly a creamy, strawberry surprise in every slice!
Ingredients
For Cake:1 1/2 cups granulated sugar
1/2 cup unsalted butter, melted
4 large egg yolks (reserve the whites)
2 teaspoons LorAnn Pure Vanilla Extract
2 teaspoons LorAnn Strawberry Bakery Emulsion
1/2 cup cocoa powder
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup whole milk
1/2 cup hot brewed coffee
For Meringue:
8 large egg whites, room temperature
1 1/2 cups granulated sugar
2 teaspoons LorAnn Pure Vanilla Extract
2 teaspoons lemon juice
For Ice Cream:
4 cups store-bought vanilla, chocolate, or strawberry* flavored ice cream - slightly melted
2 teaspoons LorAnn Fresh Strawberry Flavor Fountain
Directions
For Cake:- Preheat the oven to 325°F. Line & grease a 9 by 13 inch jelly roll pan with parchment paper. Set aside.
- In a large mixing bowl using an electric hand mixer beat together the sugar, butter, egg yolks, vanilla and strawberry emulsion until fluffy.
- Sift in the cocoa powder followed by flour, baking powder, baking soda and salt.
- Mix the batter on low speed and gradually add milk and coffee. Continue mixing until the batter is silky smooth, about 2 minutes. Transfer batter to the prepared jelly roll pan.
- Bake for 20 to 25 minutes, until the top bounces back to touch.
- Let cool completely. Slice into 8 rounds using a large biscuit cutter. If you don't have a biscuit cutter, use the lid of a mason jar or drinking glass. Wrap cakes individually in plastic wrap and freeze until ready to assemble.
- When ready to assemble, place a heatproof glass mixing bowl over a pot of simmering water. Add egg whites and sugar. Whisk until the sugar dissolves and the egg whites are warm to touch, about 2 minutes.
- Remove from heat and whisk egg whites to a soft peak. Add vanilla and lemon juice. Continue whisking until the mixture reaches stiff peaks.
- Carefully transfer mixture to a piping bag fitted with a star tip.
- Place ice cream in a medium sized bowl and set out at room temperature for 15-20 minutes to allow it to slightly melt.
- Stir in strawberry flavor.
- Scoop ice cream into 8 individual scoops and transfer to a cookie sheet lined with parchment paper.
- Freeze for a minimum of one hour to allow ice cream to firm up.
Assembly
- When ready to assemble, place frozen cakes on each serving plate and top with a scoop of ice cream.
- Pipe cakes with the meringue, ensuring the entire surface area of each cake is covered.
- Using a kitchen torch, torch the meringue on each cake until golden and serve immediately. Store any leftovers in the freezer.
*Recipe Tip: You can use store bought strawberry-flavored ice cream in this recipe. LorAnn's Fresh Strawberry Flavor Fountain will enhance the strawberry ice cream with bolder, strawberry flavor. Recipe makes eight, individual Baked Alaksas.
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