Cherry Ice Cream Cake

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Cherry Ice Cream Cake Cooking Steps

Gather all ingredients

Peel 4 walnuts, put them in a food bag, and crush with a rolling pin;

Cake base: Beat 2 egg whites until foamy, add 25g sugar

Beat until stiff peaks form

Sift in walnut powder, add chopped dates and mix well

Sprinkle with chopped walnuts on top

Preheat oven to 170 degrees Celsius, bake in the middle of the oven for 15 to 18 minutes, then cool on a rack

Chocolate ice cream: Beat 2 egg yolks with 13g sugar

Whisk egg yolks and sugar until stiff peaks form

Chop the chocolate

Whip the whipping cream;

Pour in the egg yolk mixture

Add the chopped chocolate (not all, save some for decoration) to the mixture, fold gently

Pour into the cake box with the cooled cake base, gently place the remaining chocolate on top, arrange the large cherries on top, cover with plastic wrap, immediately place in the freezer, and freeze for 24 hours before serving. I prefer to freeze it outdoors for about 6 hours.

Remove the cake from the freezer, let it thaw indoors for about 10 minutes, then remove from the box and enjoy.