Raspberry Baked Alaska - Recipe from Scratch

      A dessert that is visually captivating—the delicate pink from the raspberries nestled among the toasted swirls feels both surprising and reminiscent. The bowl lined with plastic wrap makes it easy to unmold the dessert swiftly, preventing any softening.

      Yields 1 (6-inch) cake

      - ½ cup (100 grams) granulated sugar

      - 1/3 cup (80 grams) whole milk, at room temperature

      - ¼ cup (56 grams) vegetable oil

      - 1 large egg (50 grams), at room temperature

      - 1½ teaspoons (6 grams) vanilla extract

      - ¾ cup (94 grams) all-purpose flour

      - ½ teaspoon baking powder

      - ¼ teaspoon kosher salt

      - Vanilla Bean Ice Cream (with Raspberry Variation) (recipe follows)

      - Swiss Meringue (recipe follows)

      Preheat the oven to 375°F (190°C). Lightly coat a 6-inch round cake pan with baking spray that contains flour. Line the bottom with parchment paper. In a large bowl, whisk together the sugar, milk, oil, egg, and vanilla until smooth. In a separate medium bowl, combine flour, baking powder, and salt. Gradually mix the flour mixture into the sugar mixture, whisking until just combined and no dry streaks remain. Spread the batter into the prepared pan. Bake until golden, a wooden pick inserted in the center comes out clean, and an instant-read thermometer registers 205°F (96°C), about 24 to 28 minutes. Allow the cake to cool in the pan for 10 minutes. Remove it from the pan and let it cool completely on a wire rack. Once cooled, use a serrated knife to level the cake.

      Line a 6-inch bowl with plastic wrap, ensuring that some excess hangs over the edges. Spread a layer of Vanilla Bean Ice Cream with Raspberry into the bowl. Place the cake on top, cut side down, pressing firmly to ensure it adheres. Fold the excess plastic wrap over the cake and ice cream. Freeze until firm, for at least 4 hours or overnight. Invert the frozen dessert onto a serving platter. Spread Swiss Meringue over the dessert as desired. Keep it frozen until ready to serve, up to overnight. When ready to serve, lightly brown the meringue using a handheld kitchen torch. Best enjoyed on the same day. If cutting the ice cream, cover it and freeze for up to 5 days.

      Note: Store-bought ice cream may also be utilized for this recipe.

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      **Vanilla Bean Ice Cream**

      Yields about 1 quart

      - 1¼ cups (300 grams) heavy whipping cream

      - 1 cup (240 grams) whole milk

      - 2/3 cup (134 grams) granulated sugar, divided

      - 1 teaspoon vanilla bean paste

      - ¼ teaspoon kosher salt

      - 4 large egg yolks (74 grams), at room temperature

      In a medium saucepan, combine cream, milk, 1/3 cup (67 grams) sugar, vanilla bean paste, and salt; heat over medium, stirring frequently, until it’s steaming (avoid boiling). In a separate medium heatproof bowl, whisk together egg yolks and the remaining 1/3 cup (67 grams) sugar. Gradually mix in half of the hot cream mixture to the egg yolk mixture, whisking continuously. Pour the egg yolk mixture back into the remaining cream mixture in the saucepan, whisking constantly. Cook over medium heat, whisking continuously, until the mixture lightly coats the back of a metal spoon and creates a trail when a finger is run through it, reaching an instant-read thermometer reading of 178°F (81°C) to 180°F (82°C). Remove from heat and strain through a fine-mesh sieve into a medium heatproof metal bowl set over an ice water bath. Whisk until the cream mixture cools to room temperature (70°F/21°C); cover and refrigerate overnight. Whisk the chilled cream mixture and transfer it to an ice cream maker. Churn as per the manufacturer’s instructions until it reaches the consistency of soft serve. Spoon the mixture into a chilled, freezer-safe airtight container, covering with plastic wrap and pressing it directly onto the ice cream surface.

      **Raspberry Variation:** To create raspberry Vanilla Bean Ice Cream, mash 12 ounces (340 grams) of fresh raspberries with a fork. Mix in 1 tablespoon (12 grams) of granulated sugar and 1 tablespoon (15 grams) of fresh lemon juice. Strain through a fine-mesh sieve, discarding the solids. You should end up with approximately 3/4 cup (180 grams) of juice. Stir in 1/4 cup (60 grams) of room temperature heavy whipping cream. Whisk this into the finished custard before refrigerating at the end of step