If you are looking for a showstopper, yet effortless cake, this No Bake Alaska Cake is for you! It calls for a store-bought cake base, topped with three layers of ice cream, and encased with homemade meringue that is torched and not baked.
What Is The Story Of Alaska Cake?
In 1867 Chef Charles Ranhofer served a dessert called “Alaska, Florida” in honor of the recent Alaska purchase from Russia. His version of Alaska was opulent, as it consisted of banana ice cream, walnut spice cake, and meringue baked to a golden brown.
How To Make An Effortless Alaska Cake
Alaska cake seems so intimidating for home cooks but the truth is that it’s so easy to assemble, as all the ingredients with the exception of meringue are store-bought.
A showstopper ice cream cake, Alaska leaves a long-lasting impression, and is festive enough to celebrate the 4th of July.
There is no shortage of good quality pound cake, or Ice cream in the local markets to make that cake. Give it a try and it will become your go-to showstopper cake.
Start with lining a glass mixing bowl (the size of your choice) with plastic wrap. The next step will be adding the ice cream flavors of your choice in layers. Freeze each layer before adding the next one.
When you are done with filling up the bowl with the ice cream, press on a layer of cake on top. Cover with plastic wrap and freeze.
Whip up the meringue following the instructions in the directions below. Over a tray demold the cake and cover it with meringue. At this point, you can either bake it or just torch it with a kitchen torch to get the toasted wavy look.
Get three pints of ice cream, a pound cake, and whip up a Swiss meringue that is easier to make than you might think. And guess what?! You are a step away from serving this breathtaking cake.
Follow the ingredients and directions below for a foolproof cake that will garner endless compliments.
Alaska Cake And The 4th Of July
As an Egyptian diaspora living in the US, our celebration tables always reflect who we are. It is hard to tell where the influence of our Egyptian roots fade and where our American identity prevails.
Intentionally, I always include new dishes that reflect our self reconciled identity, so I am not stuck in the past and I am not disconnected from the roots.
Alaska cake is baptized American and it is a true delight to add it to my repertoire as an Egyptian Diaspora.
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No-Bake Alaska Cake
Serves 6-8 people
For the Cake Base
- A store-bought pound cake
For the Ice Cream Filling
- Strawberry ice cream
- Blueberry sorbet
- Vanilla ice cream
For the Swiss Meringue
- 6 egg whites, preferably free range
- 1 ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
- Prepare the cake container: Freeze a 6.5 inch or 8 inch bowl. When it is cold enough, spray it with a neutral oil (like canola) and line the bowl with two layers of plastic wrap.
- Assemble the ice cream bomb: Add first the strawberry layer and press it to the sides. Cover it with plastic wrap and press it into the sorbet to make the layer even. Freeze the sorbet for 30 minutes or until firm. Repeat the same steps with the vanilla first, and then with the blueberry. To seal the ice cream bomb, add the cake layer that functions as a base to this ice cream cake. Place the glass bowl in the freezer for a few hours. When the meringue is ready, invert the ice cream bomb over the serving dish.
- Make the Swiss meringue: Combine egg whites, sugar, salt, and vanilla in the bowl of a stand mixer. Place the bowl over a pot of simmering water. With a rubber spatula, stir until all sugar is dissolved. When the temperature reaches 175°F, transfer to a stand mixer fitted with a whisk attachment and whip at high speed until the meringue is glossy and forms hard peaks. With an off-set spatula spread the meringue over the ice cream bomb. Torch the meringue lightly with a kitchen torch until you get golden-hued peaks and waves.
- Garnish & Serve: Garnish with fresh red fruits. Serve immediately with a sharp knife dipped in hot water to get clean, beautiful slices.
- Store: This cake keeps well in the freezer for up to two weeks. Wrap it with plastic wrap and freeze.