#柏翠大赛#bomb Ice Cream Cake
1.
Prepare all the ingredients, black cherries forgot to be in the mirror
2.
Prepare a large round bowl with a layer of plastic wrap for easy demolding. The diameter of this bowl is 20cm
3.
Cut the cake into slices and place in a bowl. Place the large cake slice on top and trim the edges so that it fits tightly with the bowl. If necessary, fill in the gaps with cut cake slices.
4.
Scoop 1/2 strawberry ice cream into a bowl with cake. Scoop 1/4 of the vanilla ice cream into lumps and place it on the strawberry ice cream. Place 1/4 of the drained black cherries between the vanilla ice cream cubes.
5.
Process the remaining strawberry ice cream, 1/4 vanilla ice cream and 1/4 black cherries as described above, and press down to squeeze out the air inside. Put the bowl back in the freezer and let the ice cream harden slightly, about 20 minutes
6.
Take the bowl out of the refrigerator and place the chocolate ice cream, the remaining vanilla ice cream and black cherries in the same way as before.
7.
Place the remaining chocolate cake on the ice cream and press down to make it close to the ice cream. Cover the bowl with plastic wrap, put it back in the refrigerator and freeze until the ice cream hardens, at least 5 hours. I spent 4 hours, and it turns out that time is not enough.
8.
Prepare to make chocolate bows and chocolate ribbons: marzipan and cocoa powder are mixed to form a dough.
9.
Use a rolling pin to roll the dough into a 20cm*11cm rectangle, trim the edges, and cut into 8 strips of equal width. Use 5 of them to make a ribbon, cut both ends diagonally, and tie the rest into a bow and place it on top of the cake.
10.
Take the ice cream cake out of the refrigerator, buckle the mold upside down, and peel off the plastic wrap. Beat the whipped cream with powdered sugar until 8 points are spread. Spread a thin layer of cream on the surface of the cake with a spatula
11.
Bake the coconut and almond slices in the oven at 160 degrees for 3 minutes until they are slightly zoomed. After cooling, press them evenly on the creamed cake.
12.
Finally, decorate the prepared bow on the surface of the cake.
13.
The freezing time is not enough, otherwise the cut surface will be more beautiful, and the three-color ice cream and black cherry layer will be more distinct.
Tips:
1. The cake base can be baked in a round mold. In order to save time, I baked Swiss rolls.
2. The ice cream must have enough freezing time, otherwise it will melt quickly. Refrigerate and thaw 20 minutes before use.
3. The plastic wrap in the bowl will play a great role in demoulding.
4. The frozen finished product is taken out of the refrigerator and placed at room temperature for a few minutes before cutting.
