Mini Alaska..otherwise

Mini Alaska Dessert: A Refreshing Delight with Lemon Cream

Discover a captivating reinterpretation of the famous Baked Alaska dessert, bringing a touch of freshness and delicacy in every bite. These Mini Alaskas are a delightful combination of lemon cream, raspberry jam, coconut, and whipped cream, perfect for warm days or to impress guests at a party. Each serving is an explosion of flavors and textures, being a quick and simple dessert to create, yet with a remarkable visual and taste impact.

Total preparation time: 1 hour and 30 minutes
Baking time: 25 minutes
Number of servings: 6

Ingredients:

For the cake base:
- 4 eggs
- 4 tablespoons of sugar
- 4 tablespoons of flour
- 2 tablespoons of oil
- 1/2 packet of baking powder
- 2 tablespoons of shredded coconut
- Grated zest of one lemon

For the syrup:
- 4 tablespoons of sugar
- 1 cup of water
- Vanilla essence

For the lemon cream:
- 1 packet of Dr. Oetker lemon cream powder
- 150 ml cold milk
- 150 ml liquid cream
- Grated zest of one lemon
- 2 tablespoons of sugar

Additionally:
- Raspberry jam
- 300 ml liquid cream (for decoration)
- Lightly toasted shredded coconut

Step by Step:

Step 1: Preparing the cake base

Start by separating the eggs. In a large bowl, beat the egg whites with a pinch of salt until you achieve a firm foam, almost the consistency of a meringue. Gradually add the sugar, continuing to mix until the foam becomes shiny and stiff. It is essential not to rush this stage; well-beaten egg whites are the key to a fluffy cake base.

In another bowl, whisk the yolks with the oil, then combine them with the egg white mixture. Sifting the flour and baking powder is crucial to avoid lumps, so don’t skip this step! Add the coconut and lemon zest, gently folding with a spatula until everything is well incorporated.

Pour the obtained mixture into a 25 x 35 cm baking tray lined with parchment paper. Bake at a low temperature (about 160°C) for 25 minutes or until the cake is lightly golden and passes the toothpick test. After baking, let it cool completely on a wire rack.

Step 2: Preparing the lemon cream

While the cake cools, you can prepare the cream. In a bowl, combine the milk, liquid cream, sugar, and lemon zest. Mix until you achieve a thick cream. If you desire a smoother texture, you can thin the cream by adding a little cold milk. Once you have the desired consistency, refrigerate the cream to cool.

Step 3: Preparing the syrup

For the syrup, caramelize the sugar in a small saucepan, stirring constantly to avoid burning. Once the sugar turns golden, extinguish it with water and let it boil until completely dissolved. Add the vanilla essence and let it cool.

Step 4: Assembling the Mini Alaska

When the cake is completely cool, cut it into 6 rounds using a glass. Each round will be cut in half, so you can soak both halves. Use the prepared syrup to gently moisten them.

On the base of each round, spread a layer of raspberry jam, followed by the other half of the cake. Add a layer of lemon cream, leveling it nicely with a spatula. On top, add whipped cream and sprinkle with toasted coconut, which will provide a pleasant contrast of textures.

Repeat this process for all rounds. Once you have finished assembling, refrigerate the desserts for at least two hours before serving. This cooling time will allow the flavors to meld and make the dessert easier to portion.

Step 5: Serving

When serving, you can decorate each Mini Alaska with an extra dollop of whipped cream and some coconut flakes. These delights are ideal to be enjoyed alongside a cup of green tea or a refreshing lemonade. They can also be paired with vanilla ice cream for an even richer culinary experience.

Nutritional Information

Each serving of Mini Alaska contains approximately 250 calories, making it a lighter choice compared to traditional desserts. This recipe contains a significant amount of vitamin C due to the lemons, providing antioxidant benefits. The coconut adds healthy fats, while the raspberry jam brings extra fiber.

Possible Variations

If you want to experiment with flavors, you can replace the raspberry jam with strawberry or peach jam. You can also add some fresh fruits (whether raspberries, blueberries, or kiwi slices) between the layers of cream for a touch of freshness.

Frequently Asked Questions

1. Can I use another type of flour?
Yes, for a gluten-free version, you can replace wheat flour with almond flour or a gluten-free flour mix.

2. How can I store Mini Alaska?
These desserts keep well in the refrigerator for 2-3 days, covered to prevent drying out.

3. Can I freeze Mini Alaska?
Although it is recommended to consume them fresh, you can freeze them, but the whipped cream may suffer a texture change.

Personal Note

This Mini Alaska recipe was inspired by my childhood memories of enjoying summer desserts with family. Each bite reminds me of warm days and the simple joy of cooking together. I invite you to make them and share these moments of happiness with your loved ones!

I hope you enjoy this simple and delicious dessert recipe! Bon appétit!

 Ingredients: 6 cookies: 4 eggs, 4 tablespoons of sugar, 4 tablespoons of grated flour, 2 tablespoons of oil, 1/2 packet of baking powder, 2 tablespoons of grated coconut, grated zest of one lemon. Syrup: 4 tablespoons of sugar, 1 cup of water, vanilla essence. Cream: 1 packet of Dr. Oetker lemon cream powder, 150 ml of cold milk, 150 ml of liquid cream, grated zest of one lemon, 2 tablespoons of sugar. Additionally: raspberry jam, 300 ml of liquid cream, grated and slightly toasted coconut.

 Tags:  lemon cream cake