Potted Ice Cream Cake
1.
Beat the whole eggs into an oil-free and water-free basin, and add sugar. I first stirred it with a whisk before I remembered putting the sugar. Although it didn't affect it, the photo effect was a bit poor.
2.
Use the whisk to beat until the whisk is lifted, the dripping lines will not disappear, and the egg will be beaten.
3.
Sift the low-gluten flour twice in advance, and then sift it into the beaten custard
4.
Mix into a cake batter with a tumbling method
5.
Pour the mixed cake batter into a baking pan lined with greased paper. This baking tray is just right for 5 eggs. I made 6 of them. The baked cake is very thick.
6.
Heat the oven up and down at 140 degrees, preheat for about 10 minutes, put it in the oven and bake for about 30 minutes
7.
The baked cake is cooled and cut into pieces. It is a very fluffy sponge cake with a strong egg scent. It goes well with ice cream
8.
Cut the cake into a circle with a mold and spread it on the bottom of the basin
9.
Sakura ice cream made in advance, take it out of the refrigerator a few minutes in advance to warm up
10.
Cover the cake with ice cream
11.
Then rub the cut corners of the cake and spread it on top
12.
Sprinkle a little pure cocoa powder on top. Although cocoa powder is a bit bitter, eating it with cake ice cream not only does not taste bitter, but it also increases the taste.
13.
Finally, pick a strawberry, and at the same time pick a strawberry leaf, wash it, and place it in a flower pot. A pot of ice cream cake suitable for summer is ready
Tips:
I use 6 eggs for the cake, which is slightly thicker. If you like thinner, you can use 5, and then reduce the amount of other materials in the same amount.
