What I made today is that the family is really happy about the big safflower strawberry ice cream cake, which is delicious.
< h1 class="pgc-h-arrow-right" > material used:</h1>
Cake base
Thumb biscuit layer, strawberry cider to taste
Ice cream body
Macapone cheese: 250 g, yogurt: 60 g, caster sugar: 40 g (20 g in cheese, 20 g in light cream), strawberry cider: 3 g, light cream: 300 g, strawberry jam: 60 g, mulberry jam: 40 g
Mold: 6 inch mousse mold with circumference
<h1 class="pgc-h-arrow-right" > procedure steps:</h1>
1. The bottom of the mold is wrapped with a layer of plastic wrap, put on the transparent cake edge, so that the film is more convenient, thumb biscuit brush a layer of strawberry cider, increase the taste, you can also use homemade, other fruit wine instead.
2. The mascarpone cheese used this time has a lighter taste. Take out half an hour in advance to restore to room temperature, you can also insulation water to accelerate softening, the water temperature is about 50 degrees, cheese with a silicone spatula stir smoothly.
3. Stir in smooth cheese, add yogurt, caster sugar and mix well. Put the strawberry cider to add flavor and mix well, you can also leave it alone, after the cheese paste is mixed well, put aside and set aside.
4. Whisk away the light cream, put fine sugar in the light cream, send it at medium speed to have a small line, turn low speed to send it to a more obvious pattern. When the light cream is used in the summer, then take it out of the refrigerator to avoid room temperature for a long time, it is not easy to send, I generally am, the tool beat the egg bowl is ready, and then take the light cream out of the refrigerator, so that it is easy to send and convenient.
5. Divide the whisked light cream in half, mix well with the cheese paste, and set aside in a flower bag.
6. In the remaining light cream, add strawberry jam and mix well, use the jam made before, freeze-preserved, and restore it to room temperature when you use it.
7. Strawberry jam color is relatively light, and then add mulberry jam to increase the color, but also increase the taste of pulp particles, mix well after the jam cream, framed flower bag for later.
8. Squeeze a layer in the mold, white cheese paste, shake or smooth the surface, and then squeeze a layer of colored, jam cream layer, smooth the surface. After each layer is leveled, pour another layer of ice cream paste, repeat the operation, and pour it full.
9. After the surface of the cake is smoothed with a silicone spatula, decorate the surface of the cake, put the strawberry slices, the part of the flower heart, and replace it with mulberry jam. Cake surface decoration can also be re-decorated when eating. After decorating, put it in the refrigerator and freeze it overnight.
10. Set a good ice cream cake, tear off the bottom plastic wrap, use the hair dryer hot air, blow 2-3 turns, the mold is easy to remove, avoid the hair dryer, long heating time, ice cream cake is easy to melt.
11. Tear off the edge of the cake, and then decorate a few mint leaves, when cutting the ice cream cake, heat the knife with fire, cut it more conveniently, strawberry ice cream cake is good, the taste is rich, but delicious.
Video reference: Strawberry Ice Cream Cake
Write at the end
Do not forget the original heart, Fang has to always, we are busy working, in order to have a better life, and work needs a healthy body, to know that a healthy body needs a reasonable diet and regular exercise, cook by yourself, not only enjoy the fun of doing, but also let our family eat healthier, this is the original intention.
Strawberry Ice Cream Cake Tips:
1. Ice cream cake is relatively large, the freezing time is long, when eating, the room temperature is restored for about 30 minutes, and the taste is better.
2. If you decorate the cake in advance, the strawberry slices are cut as thin as the coins, and after freezing, they are not hard to eat. It is also possible to decorate the surface of the cake when eating.
3. The ice cream cake can not be eaten, you can cut into pieces, put the paper cup sealed, continue to freeze preservation.
4. You can also reduce the amount of ice cream to make a small bowl of ice cream, and it is also very convenient to eat.