榛果巧克力冰淇淋蛋糕 (Hazelnut Chocolate Ice Cream Cake)
厨苑食谱
厨苑食谱
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Ingredients

  • 1. 将冰淇淋從冰箱冷凍取出放置室溫約
  • 2. 将软化的冰淇淋快速度的搅拌成乳霜狀
  • 3. 取一片蛋糕放入
  • 4. 再取一片蛋糕平铺在冰淇淋上
  • 5. 放入冰箱冷凍庫中冷凍過夜至少
  • 6. 将冷凍完成的冰淇淋蛋糕取出脫模
  • 7. 以快速的速度在蛋糕边缘抹上打发鲜奶油
  • 8. 摆上杏仁粒及巧克片即可
  • 1 tsp baking powder, 1
  • 2 tsp salt
  • 1. In a bowl, combine ingredients A and sieve it, set aside.
  • 2. Place ingredients B in a bowl and mix well.
  • 3. Pour the mixed liquid (method 2) over the flour mixture (method 1), and whisk until smooth and well combined.
  • 4. Pour the hot coffee over the batter, whisk until smooth
  • 5. Pour the batter into 7" loose bottom round cake pan and bake in preheated oven at 160C for 45
  • 6. Remove the cake from the oven, place the cake on the wire rack and leave to cool before cutting into 3 layers.
  • 1. Line a 7" loose bottom round cake pan or springform pan with parchment paper. Place the first layer of chocolate cake in the bottom of the pan.
  • 2. Take the ice cream out of the freezer and leave at room temperature for 30
  • 3. Quickly beat hazelnut chocolate ice cream in a bowl until softened and immediately pour
  • 4. Add second layers of
  • 5. Place the third layers of cake on top of the ice cream and allow ice cream cake to freeze completely for 8
  • 6. When frozen, remove from springform pan and remove parchment paper or you may use hot kitchen towel surrounding the ice cream cake pan to remove the cake pan.
  • 7. Quickly spread the whipped cream over the top and sides of the ice cream cake
  • 8. Put the roasted almond and chocolate shapes as deco and freeze the whole cake until serving time
  • 15 Event

Instructions

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