225g of fruitcake, 2g of cream, 45g of low-gluten flour, 2 egg yolks, a little white sugar, 2 eggs, 3g of white sugar and a little powdered sugar

Method

1. Boil the fruitcake

2. Pour the egg yolks into the container

3. Pour the fruitcake linearly. Season with light cream and a little sugar

5. Stir well

6. Freeze in the refrigerator for one hour, then stir in the frozen ice cream machine for 2 minutes

7. Make finger cakes, and add white sugar to the egg whites in batches until hard foaming

8. Stir the egg yolks

9. Stir the egg whites and egg yolks twice, and mix them evenly from bottom to top

. Sprinkle powdered sugar on it, then preheat the oven. After the oven is preheated at 175 degrees, sprinkle a layer of powdered sugar, and the oven will be colored at 175 degrees for about 2 minutes.

13. Put a layer of ice cream on the bottom of the mold

14. Put finger cakes

15. Put the ice cream again, and finally put a layer of finger cakes in the refrigerator until it is hard to take out.