Salted Caramel Baked Alaska
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This stunning dessert combines my two favorite things: caramel and ice cream, all topped with toasted meringue. The beauty of this baked Alaska is that it comes together quickly in just 45 minutes, making it perfect for impressing guests without spending all day in the kitchen. Heavy cream provides a wonderful dose of fat soluble vitamins that help your body absorb nutrients, and when you whip it into caramel, it creates pure magic. The contrast of warm, salty caramel against cold strawberry ice cream is absolutely irresistible, and that flaky sea salt on top takes it from good to unforgettable.
Ella x
Ingredients
- 200 mlheavy cream(for caramel sauce)
- 300 ggranulated sugar(for caramel sauce)
- 100 gunsalted butter(for caramel sauce)
- 2 nulleggs(for egg wash)
- 150 gall-purpose flour(for cake)
- 10 gbaking powder(for cake)
- 5 gsalt(for cake)
- 1 mLvanilla extract(for cake)
- 1 nullstrawberry ice cream(for ice cream)
- 300 gmeringue
- 10 gflaky sea salt(for topping)
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F).
Tip: Line a baking sheet with parchment paper.
- 2
Prepare the caramel sauce by combining the heavy cream, granulated sugar, and unsalted butter in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes.
Tip: Stir occasionally to prevent burning.
- 3
In a separate bowl, whisk together the flour, baking powder, and salt. Add the vanilla extract and mix until combined.
Tip: Sift the dry ingredients to ensure even distribution.
- 4
Add the dry ingredients to the caramel sauce and stir until a smooth batter forms.
Tip: Don't overmix, or the cake will become tough.
- 5
Pour the batter into a 20cm (8 inch) round cake pan and smooth the top.
Tip: Make sure the batter is evenly distributed.
- 6
Bake the cake for 15 minutes, then remove from the oven and let cool for 5 minutes.
Tip: Don't open the oven door during this time, or the cake will collapse.
- 7
Place the cake on a baking sheet lined with parchment paper and top with a scoop of strawberry ice cream.
Tip: Make sure the ice cream is evenly distributed.
- 8
Spread a layer of meringue over the ice cream, making sure to seal the edges of the meringue to the cake.
Tip: Use a kitchen torch to brown the meringue, if desired.
- 9
Sprinkle the flaky sea salt over the meringue and place the Baked Alaska under the broiler for 1-2 minutes, or until the meringue is golden brown.
Tip: Keep an eye on the meringue, as it can burn quickly.
- 10
Remove from the oven and let cool for 5 minutes before serving.
Tip: Serve immediately, as the ice cream will start to melt quickly.
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