How does a Baked Alaska work?

Question

I know a Baked Alaska is a type of dessert. I know its a kind of meringue or frosting that you light alcohol on fire. What I want to know how does it work in scientific terms?

Answer 1

It has a core of ice-cream - start with VERY cold icecream from the freezer.
whipped egg-whites with sugar are piled around it, and the whole thing is then baked in the oven... sometimes it can also be then brought to the table with some flaming liquid.

It works because the egg-whites are a very good insulation (they contain tons of air-pockets in the form of mini-air bubbles incorporated during the whipping), so the heat from the oven just works on the whites, not on the ice-cream...

Timing is important of course!!! after too long, the icecream will be a melted mess, so you need to look up cooking times and temperature carefully.

Answer 2

There is no alcohol in baked alaska, and you do not light it.
A baked Alaska is ice cream placed on a pastry crust with a meringue topping.
The meringue is spread over the ice cream to form a barrier, basically to look like an igloo. When applying the meringue you have to make sure all of the ice cream is sealed inside, cone can be showing or it will melt.
The meringue is made of stiffly beaten egg whites.
You bake the meringue in a very hot over just long enough to form a lightly toasted crust on the meringue.
When it is done, take it out of the oven and let set for just a few moments then slice and serve. It is delicious!

Answer 3

baked alaska 85g sponge flan case 2 tbsp apple juice 4 tbsp cherry, raspberry or strawberry jam 500ml tall bath vanilla ice cream 3 medium egg whites 125g golden caster sugar a million. placed the sponge flan case onto an ovenproof plate. Drizzle with the apple juice, then spoon on the jam and spread it gently. Run a blunt knife around the perimeters of the ice cream to help loosen it from the bathtub. Upturn the ice cream on top of the jammy sponge. placed it heavily on a flat floor contained in the freezer. 2. Get out an electric powered whisk or a mixer with a whisk and a huge bowl – or use the only which contains the mixer if there is one. examine that the bowl is amazingly sparkling and entirely dry. upload the egg whites to the bowl, making particular honestly no yolk receives in there (the meringue received’t paintings if there is, so get rid of any with a teaspoon). 3. Whisk the egg whites till they turn white and thick. strengthen up the bowl and tip it truly from side to side: if the egg whites look truly peaky and slide round they favor to be whisked a touch better; in the journey that they sit down in stiff peaks and don’t flow, they are waiting. turn the mixer on back and gradually upload the sugar, basically a million tablespoon at a time till the meringue is tender, modern and stiffly peaking. 4. Get the prepared base out of the freezer. spread the meringue over the ice cream with a palette knife, making particular it’s coated and the meringue seals the sponge case side. go back to the freezer for no less than 1 million hour (besides the actual incontrovertible fact that it's going to fortuitously sit down there for as a lot as an afternoon). 5. To serve, preheat the oven to 220°C/ fan200°C/gas 7. Pop the Alaska immediately from the freezer into the oven for 3-4 minutes till the meringue is basically turning out to be tinged brown. Serve precise this second.