Baked Alaska Florida" in 1894, apparently referring to the contrast between its cold and hot elements. The dish is also known as an "omelette à la norvégienne" or "Norwegian omelette", which similarly refers to the cold climate of Norway. The dish is made of ice cream placed in a pie dish lined with slices of sponge cake or Christmas pudding, and topped with meringue. The entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm and caramelize the meringue. In 1969, the recently invented microwave oven enabled Hungarian gastrophysicist Nicholas Kurti to produce a
Norwegian cuisine "wienerbrød", literal translation: "Viennese bread") share the table with a variety of home made cakes, waffles and biscuits. Cardamom is a common flavoring. Another Norwegian cake is Krumkake, a paper-thin rolled cake filled with whipped cream. (Krumkake means 'Curved Cake' or 'Crooked Cake'). Baked meringues are known as "pikekyss", literally translated as "girl's kiss". During Christmas (jul), the traditional Norwegian Holiday season, many different dessert dishes are served including Julekake, a heavily spiced leavened loaf often coated with sugar and cinnamon, and Multekrem (whipped cream with cloudberries). Bread is an important staple of the Norwegian diet. Breads containing a large