Baked Alaskas

Name: Baked Alaskas
Prep time: 5 h 22 min
Cook time: 5 h 22 min
Total time: 5 h 22 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters ounces cake flour (about; 0 teaspoons cream of tartar; 6 larges egg whites; 710 milliliters fat-free chocolate Greek frozen yogurt; 0 teaspoons salt; 1 Dash salt; 118 milliliters sugar; 9 Tbsps sugar; 3 Tbsps dark unsweetened cocoa (such as Hersheys Special Dark); 0 teaspoons vanilla extract

Baked Alaskas might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains roughly 18g of protein, 1g of fat, and If you have vanillan extract, cream of tartar, sugar, and a few other ingredients on hand, you can make it. To use up the vanillan extract you could follow this main course with the Vanillan Ice Cream as a dessert.

Instructions

Preheat oven to 35

Equipment you will use

Oven

To prepare cake, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, cocoa, and 1/4 teaspoon salt.

Ingredients you will need

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Measuring Cup

Knife

Place 6 egg whites and 1/4 teaspoon cream of tartar in a large bowl; beat with a mixer at medium-high speed until soft peaks form.

Ingredients you will need

Cream Of Tartar

Egg Whites

Equipment you will use

Blender

Bowl

Add 1/2 cup sugar, 2 tablespoons at a time, beating until stiff peaks form (do not underbeat). Beat in vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time, folding flour mixture into egg white mixture. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets in batter by cutting through batter with a knife.

Ingredients you will need

Egg Whites

Vanilla

All Purpose Flour

Sugar

Equipment you will use

Knife

Frying Pan

Bake at 350 for 20 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.

Equipment you will use

Oven

Spatula

Frying Pan

Split cake horizontally into 3 even layers using a serrated knife. Working with 1 cake layer at a time, cut with a 3-inch round cutter into 4 rounds. Repeat procedure with remaining 2 cake layers; discard remaining cake, or reserve for another use.

Equipment you will use

Serrated Knife

Coat 6 (8-ounce) ramekins with cooking spray. Line each ramekin with plastic wrap, allowing the plastic wrap to extend over edges. Spoon 1/4 cup yogurt into bottom of each ramekin, spreading evenly; top each with 1 cake round.

Ingredients you will need

Cooking Spray

Yogurt

Wrap

Equipment you will use

Plastic Wrap

Ramekin

Spread 1/4 cup yogurt over each cake layer, spreading evenly; top each with 1 cake round. Cover with plastic wrap; freeze 4 hours or up to overnight.

Ingredients you will need

Spread

Yogurt

Wrap

Equipment you will use

Plastic Wrap

To prepare meringue, combine 6 egg whites and remaining ingredients in top of a double boiler. Cook over simmering water 2 minutes or until candy thermometer registers 150, stirring constantly with a whisk.

Ingredients you will need

Egg Whites

Candy

Water

Equipment you will use

Candy Thermometer

Double Boiler

Whisk

Remove from heat. Beat egg mixture with a mixer at medium speed until soft peaks form; beat at high speed until stiff peaks form.

Ingredients you will need

Egg

Equipment you will use

Blender

Invert ramekins, cake sides down, onto a baking sheet. Discard plastic wrap. Divide meringue evenly among servings, and spread evenly over each dome (the domes should be completely covered with meringue). Holding a kitchen torch about 3 inches from domes, heat the meringue, moving the torch back and forth until lightly browned.

Ingredients you will need

Spread

Wrap

Equipment you will use

Baking Sheet