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Iced cake (rice flour cocoa cookie iced cake) | Recipe transcription by Sumomo Dotcom!

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Ingredients

(A) Coconut oil : 60g
(A) Sugar : 40g
(A) Salt : 1g
(B)Rice flour : 70g
(B) Cocoa : 20g
(B) Almond powder : 60g
Fresh cream (for the dough) : 200g
Egg white (for the dough) : 1個
Honey (for dough) : 50g
洋酒 : 適量
(C) Cocoa : 20g
(C) Sugar : 15g
卵白(アイスクリーム用) : 1個
生クリーム(アイスクリーム用) : 60g
Fresh cream (for cocoa cream) : 60g
(D)ココア : 20g
(D)砂糖 : 15g
ビーツパウダー : 適量
生クリーム(ビーツクリーム用) : 適量

Time required

50minutes

Procedure

1) make cookie dough 00:20
Put (A) in a bowl and mix with a rubber spatula.
Add (B) and mix.
2) bake 00:55
Place 1 on a baking sheet and spread out.
Bake in an oven preheated to 160 degrees for 30 minutes.
3) chill the dough 01:14
Put the egg whites (for the dough) in a bowl and beat with a hand mixer.
Mix the meringue while adding the honey (for the batter) that was boiled in a pot.
Mix (C) in a container, add fresh cream (for the dough) and mix with a hand mixer to combine with meringue.
Add 2 and mix with a rubber spatula.
Pour into molds, flatten and freeze.
Cut out a circular shape.
4) アイスクリームを作る 02:17
卵白(アイスクリーム用)をハンドミキサーで泡立てる。
鍋で沸騰させた蜂蜜(生地用)を加えながらメレンゲを混ぜる。
生クリーム(アイスクリーム用)と作ったメレンゲ25gを混ぜる。
3に流して平らにして冷凍する。
5) クリームを作る 04:27
Mix (D), add to the fresh cream (for cocoa cream), and mix with a hand mixer.
Take 25g of meringue and mix.
Make cream in the same way using beet powder and fresh cream (for beet cream).
6) 仕上げる 05:30
Warm 3 and remove from the mold.
Squeeze out the cream from Step 5.
Draw a face using chocolate (not included).
Freeze and complete.

Point

・Dissolve the coconut oil in a double boiler.
・Preheat the oven to 160 degrees.
・Squeeze the cream using a round metal tip.
・Freezing time is not included in the required time.
・The cream does not melt and retains its shape, so you can put it in an ice pack and carry it around.