Estimated Nutrition (whole recipe, rough)
Counts 7 of 12 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Hazelnut | not in our table | 0 |
| Cake | not in our table | 0 |
| Meringue | not in our table | 0 |
| Water | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/4 cup finely ground hazelnuts
- 2 1/4 cups sugar
- 12 ounces egg whites
- Cake:
- 6 plastic containers ( approximately 3 inches high by 5 inches wide)
- White sponge cake (use any standard recipe)
- 1/4 cup praline ice cream
- 1/4 cup raspberry sorbet
- 3/4 cup chocolate chip ice cream
- 2 Meringue disks (Dacquoise, recipe follows)
- Meringue:
- 6 large egg whites
- 3/4 cup sugar
- Berries:
- 1 cup water
- 1 cup sugar
- 4 ounces raspberries
- 4 ounces blueberries
- 8 ounces strawberries, sliced
- 1/4 cup brandy
- =
Directions
Sift nuts with 3/4 cup sugar. Hold aside. Whip egg whites until foamy.
Fold in nut mixture by hand. Pipe out circles onto prepared parchment paper (trace outline of container). Bake in 250 degree oven until dry (around 30 minutes)
For Cake Mold:
Place a circle of sponge cake cut to fit bottom of plastic container. Mound softened praline ice cream on top of it. Place meringue disk on top of ice cream.
Mound softened raspberry sorbet on top. Place second meringue disk on top of sorbet.
Mound softened chocolate ice cream on top. Finish with another circle of sponge cake cut to fit the plastic container. Freeze 12 hours in container.
Remove frozen cake mold by turning it upside down on plate.
Prepare meringue mixture by whipping egg whites with sugar until stiff. Place meringue in a pastry bag with a number 4 star tip. Cover cake with meringue. Freeze cake for one hour.
Bake cake in a pre-heated 500 degree oven for one minute (until lightly browned).
Heat the brandy in small pot and ignite. Pour brandy over Baked Alaska and serve with berries on the side.
Yield: 6 servings