Mini Christmas Tree Baked Alaskas Recipe


Skill level: Medium
Kcals: Approx. 200
Time: 50 mins
Serves: 8
 
INGREDIENTS INCLUDED:
Meringue mix (sugar 50g and cream of tartar)
Sugar 30g
Cake mix (20g flour, 1g gluten free baking powder, 5g cocoa powder) 
GF INGREDIENTS INCLUDED:
Meringue mix (sugar 50g and cream of tartar)
Sugar 30g
Cake mix (20g gluten free flour, 1g gluten free baking powder, 5g cocoa powder)
 
YOU WILL ALSO NEED:
lighter fluid for the blow torch which is available from most newsagents
Palette knife or butter knife
Parchment paper lined baking tray or swiss roll mat 
*You can purchase a mat and palette knife here https://www.mondessert.co.uk/collections/kitchenware
Ingredients required:
60ml egg whites (or aquafaba)
1 egg separated (or 35 ml aquafaba and 20ml flax egg*)
Ice cream (dairy or plant)
*Aquafaba can be bought in most supermarkets, we like the brand Oggs.  Flax egg is made from 1:2 milled flax seed to water which left for 10 minutes to thicken
Ingredients for non gluten free version: Sugar, wheat flour, cocoa powder, cream of tartar, gluten free baking powder
Allergens:  Wheat flour, Gluten
*Risk of trace particles from manufacturing of Sesame, nuts, milk, dairy
Ingredients for gluten free version: Sugar, gluten free flour (Rice, potato, tapioca, maize, buckwheat), cocoa powder, cream of tartar, gluten free baking powder
Allergens:  None
*Risk of trace particles from manufacturing of Sesame, nuts, milk, dairy, gluten
 
METHOD
BEFORE BEGINNING, WASH AND RINSE THE MOULD AND CUTTER.
  1. Take out your ice cream so it softens up.
  2. Heat oven to 190oC/fan 170oC/gas 5. Butter and line the base and sides of a 30 x 35cm. Lightly oil a swiss roll mat or line a baking tray with parchment paper.
  3. To make the sponge, separate the eggs, putting them into two large mixing bowls*. 
*If you are going plant based put 35ml aquafaba in one bowl and 20ml flax eggs in another
  1. Add the sugar and 1 tsp water to the egg yolks*. Using an electric or hand whisk until the mixture is light in colour and thick enough to leave a trail when the whisk is lifted. 
*30ml flax egg
  1. Sift in the cake mix, then fold in lightly.  Do not over mix.
  2. Using a clean whisk, beat the egg whites* until they are stiff, then fold in the cake mixture in three batches, using a metal spoon to preserve as much air as possible.
*Aquafaba
  1. Pour the mixture evenly over the prepared mat/tray, then carefully spread to the edges, 0.75cm  Bake for 8-10 mins, or until the cake feels firm to the touch.
  2. Turn the cake out onto a board and peel off the mat* Flip back around so the mat is now underneath the cake again. Carefully take off the board and cover the cake with a clean tea towel, then leave to cool completely for 10 mins.
*If it is sticking too much it may need a minute more in the oven.  If still too sticky, sometimes all it needs is a little cool time to be less tacky, so perhaps wait 5 minutes before handling. 
  1. Next, take your ice cream.  Fill  each mould cavity with it leaving 1cm from the top
  2.  Take a circle cutter/glass or knife  and cut 8 circles from your cake of 5cm diameter (the same size as the base of each cone cavity) and set aside.
  3. Place a circle of sponge on top of each of the cavities and press down so it adheres nicely.
  4. Put this all back in the freezer for 30 mins or until you want to serve up the Alaska’s.
FINISHING OFF
  1. Add the meringue mix in 2 stages into the bowl of aquafaba/egg whites. Whisk on high speed to stiff peaks. It will take longer with aquafaba.
  2. Take your alaskas out of the mould and plate up. You can serve all at once or as many as you need, in which case make a smaller amount of meringue. 
  3. Use a palette knife to cover each Alaska with meringue completely and make pretty swirls.
  4.  Fill  with lighter fluid as per the instructions.  Char the meringue and caramelise on top-  this will give off the most wonderful meringue smell.
  5. Top each Christmas Tree Alaska with a star cake topper at the top.