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Baked Alaska

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jennyjoan | 23:34 Tue 19th Feb 2019 | Food & Drink
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Last week I was reminiscing about my aunt's baked alaska when I was about 10 years old and could never get over how you put icecream in an oven and it didn't melt..

Cousin made me one last week but this was it

Sponge, freezing icecream with strawberries sitting on the sponge and then white egg beat over them and into the freezer.

The plate was ginormous and I told my cousin I didn't want to ruin that on me alone.

Last Friday she told me to bring the oven to the highest - mine was 200c - it took 16 mins to reach that temperature. Put a slice of Baked Alaska in and watched and watched - to get it out - it could have taken 10 mins. Now that was because I waited until temperature got to 200 which took 16 mins./

Next night tried a slice - up to 250 degrees - after 16 mins getting to the temperature - heard something - plate cracked and was a disaster.

Now I do have loads more of this baked alaska and would like to cook it well

Any ideas would be welcome - mind you from scratch. you know just for a slice or two

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I would think reheating a slice of baked alaska would be difficult as the ice cream will no longer be protected by the meringue.
I've only made it 2 times I think. The whole thing goes in the oven until the meringue is golden. It's not long enough for the ice cream to melt.
I suppose you could make a small individual one, using a cup as a mold for the ice cream, and cutting the cake to size.
Try cooking it wrapped in tin foil.
You do need to use oven-proof plates in the oven.

Can only echo above, if you slice it the heat will get to the ice cream and melt it. That's why you get the oven so hot, to brown the meringue quickly before the ice cream melts.

Suggest eating it cold if you've now sliced it.
For future reference, don't slice baked alaska before you cook it, preheat the oven before you put it in, don't put it in on a non oven proof dish.......but for the situation, you are in my best suggestion would be to buy a cook's blow torch and blowtorch the meringue instead of putting it in the oven. Still use a heat proof dish to work on.
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Just getting back to this post.

number one I want to ask you all - does it 16 minutes for your oven to reach 200degree.

no I wasn't putting the same baked alaska on again. Threw that per se.

Because there was a gigantic place (in the freezer) - I was justrying with times and temperatures. All of the slices are fresh out of freezer. I have ruined the last two so don't want to ruin the rest.

Thanks for answers.
Unless each slice is encased in meringue its not going to work.
When you say slice - do you mean you have a large one and you are just cutting slices out?
The whole idea of a baked Alaska is for it to be encased and covered in meringue as it is the meringue that protects the icecream.
ok There is NO WAY that you can put a slice of baked alaska in the oven and have it work because it won't. As I said, if you want to use what you have got in slices, then get a chef's blow torch and blow torch the meringue just before you want to eat it. My oven is a super powerful fan oven and it takes around 8 minutes to get to 200c so for a smaller oven I guess 16 minutes from cold isn't surprising.
It's the air trapped in the meringue that insulates the ice-cream from the oven heat. Even the smallest gap/hole/split/cut in the meringue will allow the heat in to melt the ice-cream. Simple physics.

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