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Pastry question (baked alaska)

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Hi I have a question. I'm making a baked alaska with a cake base at the bottom. So it's going to have a pound cake base, ice cream on top, and meringue all around the outside. I'm going to stick the whole thing in the freezer until it's time to put it in the oven to brown the meringue and serve.

Now here's the issue. I'm worried about having my cake base frozen along with my ice cream. What would my cake base taste like given that it's frozen along with my ice cream? It wouldn't be too hard would it? Ideally, it would taste like cold cake, but I don't think it will. I've never put a cake or eaten a cake that's been straight out of the freezer before. I've seen other people do it this way, and I just want to know it's OK.

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  1. It will likely dry out a little in the freezer, but between the softened, soon to be melting ice cream and creamy meringue, you should be fine.
    You can try brushing your cake liberally with a flavored simple syrup, (1:1 sugar and water, vanilla, pinch of salt and booze if you like) but it may still dry out in the freezer. It's just the nature of the beast.
    I've enjoyed many Baked Alaska's in a tart shell, lined with cake, then filled with ice cream and covered with meringue. Slightly different texture, with less to dry out.

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    1. re: rabaja

      I agree with this. But the slight dryness of the cake has never bothered me that much, especially with all the ice cream melting as you eat... just don't leave it in the freezer longer than you need to.