Name: Fruit Ice Cream Rose Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low powder; 3 pcs Large egg; 90g granulated sugar; 25g Salad oil; 40g water; 2 tablespoons Rose jam; 2 drops Rose essence; a little butter; Some ice cream; Some Oreo Cookies; Some Yellow peach

Fruit Ice Cream Rose Cake

by Mother Maizi

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Baoermeike mold, that is a cake mold that has recently been screened! Experts all tried it out, so we had to buy the weeding online by ourselves! I made a rose-flavored sponge cake this time. As for what's in it, it's up to my liking! Light cream, mousse, fruit. . . . I have ice cream! "

Fruit Ice Cream Rose Cake

1. Brush the mold with melted butter and then sprinkle with dry powder and put it in the refrigerator to freeze for a while

2. Mix salad oil and water for later use

3. Add sugar to the egg and beat the whole egg

4. Dispense until the egg batter is lifted and dripping does not disappear easily

5. Sift in low powder

6. Add some rose essence and mix together evenly

7. I also added homemade rosette sauce and mix well

8. Add the well-mixed water and oil mixture in advance

9. Continue to mix well

10. Pour the mixed batter into the mold and shake out bubbles (80% full is enough, mine is too much)

11. Bake in the preheated oven at 150 degrees for 30-35 minutes

12. The cake was demoulded smoothly (the white one is the dry powder I sprinkled in the mold)

13. In the cup I added Oreo cookies, ice cream, and fruit, which can be whipped cream, mousse, and fruit, and play as much as I like!

14. Finished product profile

Tips:
The finished cake cup can be filled with anything you want, whipped cream, mousse, fruit... The egg in the ingredients must be larger than the native egg I used, and the egg is small plus the paste inside my mold. Too much input, so I only made 4 finished products!