What is the roast Alaska?

in the cookbook Betty Crocker from the 50th of the 20th century is a picture of an Igloo cake. Many children of the era mistakenly thought that such a cake was a roast Alaska. In fact, a baked Alaska is not an igloo cake, but an ice cream that ends with a slightly baked meringue. It can also be called the Norwegian omelette or the omelette surprise. The Delmonico version could be named in honor of the US in honor of the US, which acquired the territory of Alaska. Others quote a similar appearance of dessert to Alaskan glaciers, as a reason for his name. It is said that it was first developed and baked in the very early 19th century. In the age of 60, this became a particularly popular dish because of its hot exterior and a cold interior. Also roasted Alaskanabízeno dramatic presentation - colored ice creams such as strawberries or peach, were used to create contrast in color with a white outer layer of meringue.

in traditional recipes for baked Alaska jE ice cream spoon on a layer of chilled mushroom cake. A meringue layer is added to the top. The whole item is then cooked in the oven to make the meringue firmer. The aim is to bake a kiss without melting ice cream. Once the ice cream is added to the mushroom cake, the whole food is usually frozen. Glass dishes should be prevented as the bowl can break when placed in a warm oven.

Muffin cans or Ramekins can be used to make individual portions of baked Alaska. This can be easier because the baking time on smaller portions is shorter. The meringue brown faster and there is less chance of melting the ice cream.

SOME Baked Alaskan enthusiasts do not care about the mouth that is not thoroughly cooked. If it is undercut, the mouth may have an undesirable "wet" mouth. To avoid this structure, it is important to follow the recipe correctly. In general, it is better to have a roast Alaska with a slightly molten ice cream than to have one with a wet meringue.