Chocolate icecream cake

Ingredients for Chocolate icecream cake

Instructions for Chocolate icecream cake

To prepare the Chocolate icecream cake recipe, please follow these instructions:

Macro bottom:
Rinse, dirt and chop almonds fine. Whip egg whites stiff with sugar, gently fold the finely chopped almonds and flour in.

Distribute the dough in a spring shape approx. 21 cm. Coated with baking paper and behind it for approx. 25 minutes at 180 degrees.

Lift the baking paper from the mold and onto a cold-worn dish, making it easier to get the bottom of the paper.


Parfaitis:
The egg yolks are whipped very white and stiff with sugar and the marrow of the vanilla. The cream is whipped stiff and then gently turned down into the vanilla liner.

On the macaroni, add 1/2 portion of perfume to 2 tablespoons. ROM. Freeze ½ hour.

The last ½ portion of parfaitis is mixed with 100 g of melted chocolate and put on top and the ice-cream cake is left in the freezer.