The Daring bakers again, ^^, and yes this month I didn’t skip. Last month, due to all the thing in life (travel, eat, shop and etc. I really had no time to join the challenge).
For this month, Elissa (of 17 and Baking), gave us a choice, we can make Baked Alaska or Ice Cream Petit Fours, which first I decided to make both of them. But there are many thing in life that you can predict, I couldn’t finish the Ice Cream Petit Fours even it’s in my freezer, waiting for the last step – the chocolate glaze!!!!
Anyway, I feel good that I start the Baked Alaska first and can finish it, because it’s the one that I never make it before, so it’s fun to try something new, haha.
The Baked Alaska is the combination of, buttercake, ice cream and the meringue, and then put it in the oven to bake (the meringue) until light golden. But if you have a blow torch it will be easier, and you don’t have to be afraid that the ice cream will be melt before the meringue become brown.
Even the host of this month give a lot of variation, I choose to make the basic one, the vanilla ice cream, which turn out to be very good, (actually I have this book too, but I didn’t try this recipe before). But the recipe that I have to say “Wow” is the brown butter pound cake, it’s very good. The texture is soft, moist and the taste is awesome!!!! That’s the reason why I want to make the ice cream petit four too, anyway, I love this cake, I think it’s because of the butter that we remove the water content out (by boiling it and burn the milk segment), so the butter becomes something like shortening (the shortening has no water at all) so, the cake texture is lighter.
Anyway, the cake become a bit dense after freezing, but it’s not bad when you eating it with an ice cream, and I have to say it’s delicious!, haha.
So, thank you Elissa of 17 and Baking, for this challenge and great recipe.
The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.
Vanilla Ice Cream
1 cup (250ml) whole milk
A pinch of salt
3/4 cup (165g) sugar
1 vanilla bean, split lengthwise OR 2 teaspoons (10ml) pure vanilla extract
2 cups (500ml) heavy (approx 35% butterfat) cream
5 large egg yolks
1 teaspoon (5ml) pure vanilla extract
Cook over low heat. Stir constantly and scrape the bottom with a spatula until the mixture thickens into a custard which thinly coats the back of the spatula.
Brown Butter Pound Cake
19 tablespoons (9.5 oz) (275g) unsalted (sweet) butter
2 cups (200g) sifted cake flour
1 teaspoon (5g) baking powder
1/2 teaspoon (3g) salt
1/2 cup (110g) packed light brown sugar
1/3 (75g) cup granulated sugar
4 large eggs
1/2 teaspoon pure vanilla extract
3. Whisk together cake flour, baking powder, and salt.
Assembly Instructions – Baked Alaska
Note: I use 6 cm cutter to cut the cake.
Unwrap the ice cream “cups” and invert on top of a cake round. Trim any extra cake if necessary.
Meringue (For the Baked Alaska)
8 large egg whites
½ teaspoon (3g) cream of tartar
½ teaspoon (3g) salt
1 cup (220g) sugar
Beat the egg whites, cream of tartar, and salt on high speed in an electric mixer until soft peaks form. Beat in the sugar gradually in a slow stream until stiff peaks form.
Pipe the meringue over the ice cream and cake, or smooth it over with a spatula, so that none of the ice cream or cake is exposed. Freeze for one hour or up to a day.
Burn the tips of the meringue with a cooking blow torch. Or, bake the meringue-topped Baked Alaskas on a rimmed baking sheet in a 500°F/260°C oven for 5 minutes until lightly golden. Serve immediately.