Tala Baked Alaska
Bring a little theatre to your dessert table with this classic Tala Baked Alaska! 🍦🔥 Featuring layers of soft sponge, creamy ice cream and a beautifully toasted meringue topping, it's an impressive yet surprisingly simple dessert. Perfect for dinner parties, special occasions or when you fancy something a little bit different!
Prep time 30 mins
Bake time 20 mins
Serves 10
Equipment:
Ingredients:
Sponges
50g cocoa powder
100ml vegetable oil
150ml double cream
100g caster sugar
200g plain flour
2&1/2 teaspoons baking powder
3 large eggs
Buttercream
75g unsalted butter, at room temperature
150g icing sugar
1/2 teaspoon vanilla extract
1 tbsp milk
Dome
400g vanilla ice cream
Meringue
150ml pasteurised egg whites
300g caster sugar
Method:
1. Make the cakes. Add the dried ingredients to a large mixing bowl. Mix and make a dwell in the centre.
2. Add the oil and cream and mix.
3. Add the eggs, one at a time, and mix until well combined.
4. Divide the mixture between two 15 cm round cake tins, previously buttered and covered with a thin layer of flour.
5. Bake in a preheated oven to 180°C/160°C/gas mark 4 for 20 mins.
6. Make the ice cream dome. Line a sphere cake pan with clingfilm, pour the ice cream in it, spread with a spatula, and freeze until needed.
7. Make the buttercream. Add the butter to the bowl of a stand mixer. Beat for 3-4 mins. Add half of the icing sugar and beat for a few mins. Repeat with the remaining sugar. Add the vanilla and the milk and mix until combined. Transfer the buttercream to a piping bag.
8. Make the meringue. Add the egg whites to the bowl of a stand mixer and whisk until soft peaks are formed. Add the sugar, a tablespoon at a time, and keep whisking.
9. Assemble the cake. Layer the cake sponges and buttercream. Cover the sides and top of the cake with more buttercream and spread with a spatula. Top the cake with the ice cream dome, and remove the clingfilm.
10. Cover the cake with a generous amount of the meringue mixture. Use the back of a spoon to create some texture. Toast the meringue with a blowtorch.
11. Serve immediately and enjoy!