Ice cream cake

Ingredients

for the bark:

belanaca 6
secer 6 cabbage
brown 6 tbsp
baking powder 1 bag
milk 200 ml

for chocolate fil:

milk 400 ml
zumanca 3
secer 4 hooks
pudding of chocolate 1 bag
flour 1 tartar
gustin 1 tassel
chocolate 100 g
butter or margarine 125 g

for vanilla fil:

milk 400 ml
zumanca 3
secer 4 hooks
pudding from vanilla 1 bag
flour 1 tartar
gustin 1 tassel
vanilla sugar 1 bag
butter or margarine 125 g
and more :
slag 100 g
milk or water 180 ml
How to prepare

Beat the belly with sugar in firm snow. Add flour and baking powder and mix. Damp in a dish (25x35cm), lubricated or coated with baking paper. Bake for about 15 minutes in oven heated to 180 C.
Roast and a little cooled coriander put on the flask and sprinkle with warm milk.
Boil the yolk with sugar, add pudding of chocolate, thickness, flour and a little milk, mix. Heat the remaining milk, douse the dried mixture and cook to thicken it. Remove from the ringleader, add chocolate and mix to dissolve. Cool well and mix with a wet margarine or butter. Chocolate fill over the bark.
Boil the yolk with sugar and vanilla sugar, add vanilla pudding, density, flour and a little milk, mix. Heat the remaining milk, douse the dried mixture and cook to thicken it. Cool well and mix with a wet margarine or butter. Put vanilla fill over chocolate.
Pour the whipped cream with milk or water and place over vanilla fillet. Cake decorate with chocolate crumbs.
Leave the cake to cool and tighten. Enjoy the taste!