Piece of chiffon cake

Cream 250g

Matcha powder 10g

Egg yolks 3

Sugar 80g

Cream 100g

Sugar 20g

Matcha Ice Cream Cake Directions

Prepare a piece of chiffon cake

Place a six-inch model of chiffon cake in the center of the cake. Put the chiffon cake into a six-inch model

Mix 80g of powdered sugar with 3 egg yolks

Whisk 250g of light cream with the matcha powder until it reaches nine points

Pour the egg yolks into the six-inch model, and put it into the refrigerator to freeze for three hours

After three hours, add 100g of light cream with 20g of sugar to the mixture and set aside.

Take the cake out of the freezer, the ice cream is now frozen with the chiffon cake. Take the cake out of the freezer and put it into the freezer again. Eat as much as you like