Materials:

2 eggs, 50g sugar and flour, 5g emulsifier, crude oil 10g, appropriate amount of ice cream, and appropriate amount of rum or brandy.

Maling material:

3 egg whites, 1 10g sugar, half a teaspoon lemon juice, 1 drop vanilla oil.

Method:

1 Add emulsifier into eggs, sugar and flour, and beat well with an egg beater until it doesn't drip with chopsticks. Stir with raw oil for a while.

Take a 6-inch round baking tray, enclose it with paper, pour in the batter, and bake in an oven preheated to 200 degrees Celsius for 20 minutes. If the oven has a primer, turn it to low heat.

Take out the baked cake and cut it upside down into three layers for later use.

4 Beat the egg whites evenly, add sugar several times, and beat until creamy. When the beating is almost the same, add 2 drops of lemon juice and sesame oil and beat until it is sticky.

5 Put the sponge cake into the dish, put a layer of ice cream in the middle, and then cover the remaining two layers until the surface is golden yellow.

6. Squeeze the egg white on the surface of the cake with a nozzle to form a snowy mountain shape, and bake it for about 2 minutes with high fire until the surface is golden.

Rum is poured into the frying pan, heated and ignited, and poured on the snow-capped mountains to form a unique atmosphere of ice cream.

Note: Emulsifier is a by-product of vegetable oil extraction, which can make the cake soft and tender. There are large grain and oil food stores and places selling pastry materials.