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Ice-cream cake

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Ice-cream cake


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Tempo de preparo

6 hour(s)


8 servings

  • Ingredients
  • Recipe
  • Condensed milk395 g
  • Whole milk395 g
  • Sour cream395 g
  • Eggs4 unit(s)
  • Sugar2 tablespoon
  1. Syrup 3 to 4 tablespoons of chocolate or chocolate and water
  2. Way of doing Separate the yolks from the whites and reserve the whites. Place the 4 egg yolks, the milk and the condensed milk in the blender, beat for approximately 2 minutes. After beating, put the mixture in a pan and bring to the fire until it starts boiling, as soon as it starts to boil, turn off the fire. Let the cream cool. In the mixer, place the whites and beat in snow, (until it has a firm consistency) mix the 2 tablespoons of sugar and beat a little more, then add the cold cream to the mixer and beat together with the 2 boxes of cream.
  3. In a glass, mix 1/4 of water (about one or two fingers of water) with the chocolate or chocolate and place it in the bottom of the mold. Pour the whipped cream from the mixer into the form and put it to freeze overnight.
  4. Tip: When serving, remove from the freezer 10 minutes before unmoulding, to get a better consistency.

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