Anhydrous Cotton Cake with Ice Cream Filling

Anhydrous Cotton Cake with Ice Cream Filling

1. Make an eight-inch chocolate anhydrous cotton cake

2. A darker empty plate, covered with plastic wrap

3. Divide the cake into two slices, and the middle slice of the two slices will come down a thin layer, concave shape

4. Add appropriate amount of diced mango to the mango ice cream, stir evenly, and stuff it into the concave shape of the cake

5. Cover the upper layer that has come down, wrap it in plastic wrap, and put it in the refrigerator for half an hour or refrigerate for two hours. The taste is quite good.