Betty Crocker's Easy Baked Alaska Recipe

If you've ever wondered how to make baked Alaska, this recipe from Betty Crocker will show you just how it's done.

Whether you're an experienced baker or just looking to learn some new recipes, start with this simple frozen dessert recipe and see what you can do! Plus, the step-by-step instructions in this Betty Crocker guide will help your experience be even more enjoyable than if you were left to your own devices and had to figure everything out on your own.

Preparing the Puff Pastry

Line a cookie sheet with nonstick foil or parchment paper, or spray it with a nonstick cooking spray. Unfold one pastry sheet on cookie sheet, place another piece of foil or parchment over pastry and roll pastry into 14-inch square. Remove top foil or parchment.

Using sharp knife, cut pastry lengthwise into 4 strips,cut each strip crosswise in half to make 8 rectangles (about 3 inches by 4 inches, With large metal spatula, carefully transfer pastries to prepared pan. Sprinkle tops of pastries evenly with sugar.

Bake 12 minutes until golden brown,Cool pastries completely on rack before adding filling and meringue later in process (at step 4). Repeat making pastries using second package puff pastry dough while first batch bakes (below).

Assembling the Cake

When your cake is baked and cooled, use a long serrated knife to cut it in half horizontally, It should come apart with ease; if not, run your knife under hot water to get it warm and then try again,Once you have two cake layers (you'll use one of them for another recipe), split each layer in half again so that you end up with four equal pieces of cake.

Add a dab of whipped cream to each piece, spread it evenly across, then top with a heaping spoonful of strawberry jam (or your favorite flavor). Mix 2 cups crushed ice with 3/4 cup sweetened condensed milk until well combined.

Preparing the Meringue

The meringue is what gives baked Alaska its signature look, so your first step should be to prepare it correctly,To do so, you’ll need a hand mixer and a tall container, Add sugar and egg whites (at room temperature) to a medium bowl and beat on low until sugar is dissolved, about 2 minutes.

Increase speed to high; beat until glossy peaks form, 4–5 minutes more. Use immediately or refrigerate up to 3 days in an airtight container before continuing with next step.

Finishing the Dish

A step-by-step photo guide on how to make Betty Crocker’s easy baked Alaska recipe,It looks complicated, but with a little guidance and some time you can put together a showstopping dessert that is impressive enough for any celebration. Plus, it’s great to serve people who have special dietary restrictions or who are lactose intolerant because you can make it without cream and egg. You won’t believe how delicious and easy it is.

conclusion

The first time I made a baked Alaska I was terrified of what would happen if I forgot to bring it out of the freezer to thaw,That’s where a hot, wet towel comes in handy, Make sure you protect your hands with an oven mitt or kitchen towel as you take it out and set it on your counter top.

It takes about five minutes for your dessert to thaw enough that you can move onto step three. After taking some shots of my delicious looking baked alaska I looked back at my directions, realized that now was not step two and hastily placed it back into my freezer so it wouldn’t melt before all could get some photos taken! When I went back after ten minutes had passed things were definitely not looking good.