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