1. 1 Rum + honey kumquat fruit chopped + lemon juice + lemon zest, mix well, refrigerate and stand for 10 hours to become jam wine
2.
2 Put the whole eggs in the basin, add all the sugar, heat over water and stir slightly to about 40 degrees, leave the water bath
3 Whisk at high speed until it becomes white and fluffy. After 4-5 minutes, the dripping egg paste can write clear 8 characters
3.
4 Take 1/4 of the method. 3 Mix the cake batter and the melted butter evenly without particles, and then pour it back into the custard bowl twice and mix evenly.
5 Add the jam wine of method 1 to the cake batter (leave some juice to make the cake surface), gently mix evenly and do not over mix (it will defoam normally, try to be as light as possible)
4.
Sift the low powder + baking powder 3 times for 6 minutes, then add it to the egg batter of Method 3, and gently stir and mix with a spatula each time
7 Put the mixed cake batter into a heart-shaped silicone mold, about seven to eight minutes full, and bake it in a preheated 160 degree C oven for about 30-35 minutes (during the period, you need to observe the covered tin foil )
5.
8 After the oven is released, the mold is removed, and a layer of jam wine is brushed on the surface of the cake, and then it is cooled and stored for at least 2 hours
9 small love cakes are divided evenly, put a piece of cake into the mold, spread 2 tablespoons of ice cream (the taste is according to your preference), and then put another piece of cake on the ice cream, which can be fixed by light pressure
10 even molds are wrapped with plastic wrap on the surface of the cake, and then put in the freezer to freeze for about 60 minutes, and then it can be removed and demolded
Tips:After freezing the ice cream pound cake, the cake will feel a little harder. Leave it at room temperature for about 3-5 minutes or change it to refrigeration for 10-15 minutes. It will taste better when it is slightly softened and eaten! !
