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Homemade Ice Cake Operation

Cake embryo part of the material preparation, refrigerated eggs. Separate the egg yolks from the whites. Egg white into a clean waterless bowl, medium speed whipping until fish eye foam, add one-half of the sugar, beat until the grain, add the remaining sugar. Beat until small curved hooks form when beating head is lifted. On low speed, mix the bubbles and the sides of the bowl until the egg yolks are incorporated, cut with a spatula or use an electric mixer and beat a few times to combine.

Preheat oven to 190 degrees. Sift in the low flour. Cut and mix quickly. Put into a piping bag. Cut and squeeze into a greased baking tray. Cut and squeeze into a greased baking sheet. Prepare the Kashiwagi Sauce. Beat egg yolks with sugar until light white. Pour in the cornstarch and whisk well. Boil milk until almost boiling. Pour into egg yolks while beating well with an electric mixer at high speed.

Pour back into a nonstick skillet and cook over low heat, stirring as it cooks, until thickened; remove from heat and cool. Beat the light cream on medium and high speed until it is grainy and still fluid. Pour into the cooled batter, stirring well to form a custard sauce, and place in a piping bag. Squeeze the cooled cake embryo with the Cascade Sauce and cover with a slice of cake embryo, and you're done.