Cherry Ice Cream Cake
1.
Prepare ingredients
2.
Peel 4 raw walnuts, put them in a food bag, and crush them with dough;
3.
Cake base: 2 egg whites to start soaking and add 25g sugar
4.
Send it so that the stick can stand upright
5.
Sift in walnut powder, add chopped jujube, chop and mix evenly
6.
Sprinkle with chopped walnuts
7.
Preheat the oven and heat at 170 degrees. Bake the middle layer of the oven for 15 to 18 minutes. Place it on the shelf and let it cool for later use.
8.
Chocolate ice cream: 2 egg yolks and 13g sugar
9.
Mix the egg yolks and sugar and beat until the sticks stand upright
10.
Chopped chocolate
11.
Whipped cream
12.
Pour in the egg yolk
13.
Add the chopped chocolate (don't put it all in, save a little as the final decoration) into the mixture, cut and mix evenly
14.
Pour into the cake box with the freshly baked and cool cake base, gently put the remaining chocolate on top, put the big cherries on top, and then cover with plastic wrap, immediately put it in the freezer layer of the refrigerator, and freeze It can be eaten after 24 hours. I chose to freeze it outside for about 6 hours.
15.
Take out the cake from the freezer, defrost it in the room for about 10 minutes, then take it out of the box and start the meal.
Tips:
1. Be careful when whipping the cream, remember not to overdo it, it won't be used when it becomes butter.
2. It should be kept in the refrigerator for more than 24 hours. In the northern winter, it can be directly frozen outdoors for less time, about 6-10 hours. I freeze it for 6 hours this time, and the effect is also great.
