Gingerbread Baked AlaskaCourse: DessertCuisine: AmericanDifficulty: Easy
We are big fans of Baked Alaska. It is a perfect mix of ice cream, cake, and marshmallow. It is always a favorite. It is easy to make and always tasty. You can choose your favorite combination of cake and ice cream. I love this dessert because it always looks so exciting and always tastes so good. Plus, you have to make this at least a day or two ahead. Have fun and enjoy!!! This was the first time I made this dessert in a bread tin , not a round cake pan. It was easier as you just cut the cake to fit the pan. MAKE SURE TO PLACE PLASTIC WRAP IN AND AROUND THE PAN WITH AN OVER HANG SO TO PULL IT OUT AND SERVE.
THE FLAVORS OF THIS CAKE ARE OFF THE CHARTS GOOD.
1/3 cup ginger preserves
1/3 cup dulce de leche
2 quarts salted caramel ice cream or one quart vanilla, softened
- Gingerbread Cake
2 cups flour, sifted
2 1/2 teaspoons baking powder, sifted
1 Tablespoon ground ginger
1 teaspoon cinnamon
2 teaspoon pie spice or baking spice
3/4 cup dark brown sugar
7 Tablespoons butter, melted and cooled
3/4 cup Golden Syrup
1 egg, plus 2 yolks, lightly beaten
2 teaspoons freshly grated ginger
6 egg whites, at room temperature
1 1/2 cups caster sugar
1/2 teaspoon cream of tartar
- Preheat oven to 325. Line a loaf pan, 9x 5x 2 3/4 with plastic wrap and allow an overhang. Line a jellyroll pan with parchment. Mix the ginger preserves with the dulce de leche in a small bowl and set aside.
- Gingerbread Cake
- In a large bowl, mix flour, baking powder, spices, and sugar. In a medium bowl, combine butter, golden syrup and 1/2 cup boiling water and whisk to combine.
- Combine the flour mixture and butter mixture then add the egg, yolk and fresh ginger and whisk until smooth.
- Pour into prepared jellyroll pan. Gently tap pan against counter to spread out evenly and remove air bubbles.
- Bake for 20-25 minutes until a toothpick comes out clean. Allow to cool completely in pan.
- Once cooled, cut the cake into rectangles that will fit the pan, about 3 for the different layers.
- Remove ice cream out of freezer to soften.
- Place one layer of cake on the bottom of the prepared with plastic wrap loaf pan. Spoon some of the preserve/dulce de leche mixture and then follow with the softened ice cream. Repeat with another layer of cake, don’t worry if your cut isn’t perfect-it will all freeze together then be covered in meringue. Possibly 3 layers and then if it can fit, finish with more cake. Wrap tightly and freeze for 1-2 days.
- When ready to serve, make the meringue. place egg whites, sugar, and creme tartar in a metal bowl over simmering water. Cook, whisking until sugar dissolves and mixture is warm. Remove and with a hand mixer beat until thick and glossy and holds stiff peaks.
- Working quickly, remove gingerbread cake from freezer. Place on heatproof serving dish, remove plastic wrap. Using an offset spatula, cover came with meringue. Using a handheld kitchen torch, lightly toast the meringue.
- Serve by slicing thinly and drizzling more of the dulce de leche on top. SO GOOD!!!!