ice cream cake

Cake part	Eggs 2
Corn oil 15 grams	Milk 25 grams
Fine sugar 20 grams	Cake flour 25 grams
Ice cream section	Egg yolk 3
Light cream 300g	Milk 75 grams
Fine sugar 40g	Vanilla Pod Half root
Salt A handful

How to make ice cream cake

Step 1

Make the cake part first, mix egg yolks, milk, and corn oil

Step 2

Stir until there is no oil

Step 3

Sift in the flour and mix thoroughly

Step 4

Add sugar and beat egg whites until wet peaks

Step 5

Mix half of the egg whites first

Step 6

Finally mix all the egg yolk paste

Step 7

Because you need half a gold plate, fold it with aluminum foil and place it in the middle of the gold plate.

Step 8

Pour in the cake batter until the surface is basically flat.

Step 9

Bake in the oven at 150 degrees for 20 minutes, let cool and unmold

Step 10

Now let’s make the ice cream, beat the three egg yolks

Step 11

Cut the vanilla pod open with a knife and scrape out the seeds with a spoon

Step 12

Add vanilla seeds and vanilla pods to milk, add 20 grams of sugar, a pinch of salt (adding salt can relieve greasiness and increase flavor), and cook over low heat until it reaches about 80 degrees.

Step 13

Add the egg yolk and continue to cook over low heat for 2-3 minutes while stirring. Be careful not to boil until small white bubbles appear around it. If the temperature becomes too high in the middle, remove from the heat briefly. After cooking, cool and remove the vanilla pod.

Step 14

Add 20 grams of caster sugar to the light cream and beat until it is completely creamy. If you are afraid of over-beating, you don’t need to beat it so much.

Step 15

Add half of the whipping cream to the cooled egg milk and stir

Step 16

Add the remaining whipping cream and stir it into a fine ice cream paste. You don’t have to be particular about the mixing technique, just mix well.

Step 17

Cut the cake slice in half and trim the bottom edge, making it 1cm smaller than the mold.

Step 18

Prepare this kind of square chiffon mold with a 15cm long side and a live base, with greased paper underneath to make it easier to take out the cake.

Step 19

Put a slice of cake first

Step 20

Add about 1/2 ice cream batter

Step 21

Put another slice of cake on it

Step 22

Pour the remaining ice cream batter, smooth the surface with a spatula, cover with plastic wrap, and place in the refrigerator to freeze for more than 4 hours.

Step 23

After it is completely frozen, use a hair dryer or hot towel to heat the surrounding area and you can easily remove it from the mold.

Step 24

After taking it out, you can add some simple decorations

Step 25

Cut a piece and eat

Step 26

Strong vanilla flavor Ice cream cake cooking tips

1. The ice cream part can be made separately. There is no need to stir and there is no ice residue when making. If you mind that the egg yolk is not fully cooked, you can use sterile raw eggs. 2. This cake has a soft texture and can be easily cut with a knife even if it is frozen hard. 3. If the jelly is long-lasting, it can be refrigerated and warmed for 15 minutes after cutting. It will taste better after it softens. 4. This recipe uses a square mold, which can be replaced by a 6-inch round mold or mousse ring