When you make a Baked Alaska,how does'nt the Ice Cream melt??

Question

I have a recipe & i'm sure it the ice cream will melt.At a 500 degree oven, how not??

Answer 1

You have to make sure that you put the meringue all the way around the ice cream down to the cake and then on the outer edges of the cake. The meringue serves as an insulator so the ice cream doesn't melt while you're browning the meringue in the very hot oven. Once you make the first cut through the meringue, the ice cream starts to melt. That's why you do that step (browning) just before serving and why the "leftovers" don't keep.

But it sure is delicious!

Answer 2

First you're making the cake and that's in all hazard at 350 levels. then you positioned the ice cream and meringue on appropriate and positioned it on the backside shelf in an oven that has been preheated to 450 i think of or 475. you purely flow away it in for a couple of minutes to brown the appropriate. I purely made it as quickly as even though it grew to become into uncomplicated.