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See also: Key Lime Baked Alaska Recipe
Article on History of Baked Alaska


BAKED ALASKA (Omelette Norvégienne)

Prepare some vanilla ice cream using the following method: make a custard from 7—8 egg yolks, 200 g (7 oz, scant cup) caster (superfine) sugar, 3/4 liter 1 1/4 pints, 3 cups) fresh cream, and a vanilla pod (bean) or 1 teaspoon vanilla sugar. Freeze in an ice-cream churn. When the ice cream is fairly hard, pack it into a square cake tin and leave it in the freezer for 1 hour.

     Meanwhile, make a sponge by beating 125 g (4 oz, 1/2 cup) caster sugar with 4 egg yolks until the mixture turns thick and white. Sprinkle on 150 g (5 oz, 1 1/4 cup) sifted flour, then add 40 g (1 1/3 oz. 3 tablespoons) melted butter and 4 egg whites whisked to stiff peaks with a pinch of salt. Pour the batter into a buttered square cake tin and cook for 35 minutes at 200°C (400°F, gas 6). Turn the sponge out and leave it to cool.

     Heat the oven to 250°C (475°F, gas 9). Make a meringue mixture using 4 egg whites, a pinch of salt, and 75 g (3 oz, 6 tablespoons) caster sugar and put the mixture into a large piping (pastry) bag. Split the sponge in two through the middle and arrange the pieces side by side in an ovenproof dish; trim them into a regular oval shape. Sprinkle with 1/3 glass syrup flavored with Cointreau or Grand Marnier. Unmold the ice cream and mold over the sponge. Mask the sponge and ice cream entirely with half of the meringue, smoothing it with a metal spatula. Use the rest of the meringue to decorate the top with whorls. Dredge with icing (confectioners') sugar and place in the hot oven until the meringue is colored. Serve immediately.

     Baked Alaska can be flamed when it is taken out of the oven, using the same liqueur that was used to flavor the sponge.

Larousse Gastronomique: The World's Greatest Cookery Encyclopedia (1988 ed.)


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