Ice cream cake

Recipe Recommendations

• white sugar 1 1/2 cups
• large eggs of 3
• dark chocolate Contains more than 70% cocoa
• milk 1 1/2 cups

• sweetening
• roast
• an hour
• senior

Steps for Ice cream cake

1

Prepare all necessary materials

2

Spread butter evenly on test board (8 inches)

3

Sprinkle a small amount of cocoa powder on the back plate to prevent the cake from sticking to the bottom

4

Put the measured amount of cocoa powder, flour, baking powder, and baking soda powder into a container and mix well

5

Separate the egg yolks and whites of the 3 eggs

6

Beat the egg whites into white foam (you can use chopsticks without a blender, but it's hard work)

7

Pour the softened butter (microwave for 30 seconds) into the stirred egg whites

8

Pour in a good amount of sugar

9

Add egg yolks one by one and beat well

10

Break the good amount of chocolate evenly

11

Heat the milk over low heat (make sure the heat is low to avoid putting in the chocolate pot)

12

Add chocolate and stir until melted in milk

13

Add a good amount of vanilla essence and stir well, then turn off the heat

14

Pour the starting powdered mixture into the pan and stir with a shovel

15

Stir until paste and add the egg mixture

16

Beat the mixture evenly until smooth

17

Pour evenly into two baking plates. If there is only one baking plate, bake in two batches

18

Place in the oven (preferably preheated 15 minutes earlier) and bake at 190 degrees Celsius (375 degrees Fahrenheit) for 25-30 minutes

19

When the time is up, insert a toothpick into the middle of the cake and pull it out. If there is no sticky substance sticking to the toothpick, it can be baked. Then cool for 10 minutes and pour out from the baking sheet (use a knife to separate the edge of the cake from the baking sheet)

20

After cooling thoroughly, apply ice cream. The amount of ice cream is based on personal preference

21

Cover another layer of cake on top of the ice cream and rub edges evenly

22

Spread chocolate frosting evenly on the cake surface

23

Cover the edges of the cake with icing to reduce the melting and outflow of ice cream

24

Put the cake in the freezer layer and use a plane to slice the chocolate chips. The amount varies from person to person.

25

Cut the melisol into petals or use it directly

26

Remove the cake from the freezer and garnish with chocolate chips and melisol cloves. Looks casual. This way our mint ice cream sandwich chocolate cake is a success!

27

My birthday cake!

Recipe Categories

• baking Recipes