Ice Cream Cake

Materials

The practice of L ice cream cake (coco rum) (2022/62)

1. Prepare…
2. Mix corn oil, low flour and cocoa powder evenly…
3. Add milk and rum and mix well…
4. Add egg yolks and mix well…
5. The egg yolk paste is ready… (lift the egg and slide it down into a streamlined shape, and there are piles when it falls)
6. Put egg whites, sea salt, sugar, lemon juice, and cornstarch together, put them in the freezer for 10 minutes in advance, and take out to pass…
7. Whip until the egg beater forms a hook in advance…
8. Remove a small amount of egg whites and mix well with the cocoa paste…
9. Mix with the rest of the egg whites…cut with a spatula and mix well…
10. Pour into a 28 baking pan and shake out big bubbles…
11. The oven is preheated, bake at 150℃ for 30 minutes and let it cool…
12. This recipe is a recipe for a 6-inch cake. I made it with a small mold and carved out the model I like…
13. Heat egg yolk, sugar and rum in water (60～80℃)
14. While hot, add black chocolate to melt and mix well, whip the whipped cream into yogurt and mix well…
15. Put in a piping bag for later use…
16. Take care of the mold and stretch the bottom with plastic wrap…
17. Assembly: Put a cake base in the mold, squeeze the rum ice cream into the batter, cover with a small layer of cake base, fill the surrounding with the batter, and squeeze until it is almost the same as the mold ?…
18. The same method did four more…
19. The top is smoothed and the freezer is frozen… (It is not good to wipe without tools ?)
20. If it’s a 6-inch surface, decorate it… (Hei Qiao Shanti ~ 30 grams of black chocolate, 120 grams of whipped cream)
21. I made a small mold, the decoration is simple, isn’t it cute! ?

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