Chocolate Blueberry Ice Cream Cake

Name: Chocolate Blueberry Ice Cream Cake
Total time: 2 d
Yield: 3
Cuisine: Chinese
Ingredients: 125g almond; 60g Sugar; 300ml Light cream; 100g chocolate; 50g Blueberry jam; 10ml Cointreau

by Norwegian Red Food

4.6 (1)

Favorite

4

Difficulty

Normal

Time

48h

Serving

3

Ice cream cake is ice cream + cake, the lower layer is cake, and the upper layer is ice cream.
Usually the base of ice cream cake is made with almond flour and protein instead of chiffon or sponge.
The remaining egg yolk is just right to make ice cream, which means that the egg yolk and egg white are both useful.
On the basis of the original ice cream, I added blueberry sauce and chocolate. A complete combination of multiple flavors of the cake is really richer than a single ice cream. If you are interested, come and try it.

Ingredients

Chocolate Blueberry Ice Cream Cake

1. Prepare the materials

2. Separate the yolk and the egg whites, add 30 grams of sugar to the egg whites, and beat them into a wet or slightly dry state with a whisk.

3. 125 grams of almonds are mashed into powder, sifted into the meringue, and mixed evenly.

4. Pour the mixed almond protein paste into a mold, sprinkle the sifted almonds on the surface, and bake at 180 degrees in the oven for about 15 minutes until slightly colored.

5. 300ml whipping cream, sent to a clear line, slightly flowing state.

6. Beat the egg yolks with 30 grams of sugar until they are thick, and then fall on top of each other like this. You can add a little sweet wine or leave it alone.