One 6 inch round x 2 inch tall (15cm x 5cm) cake

INGREDIENTS

1 and 1/2 cup heavy cream (360ml)
Sweetened condensed milk:
1/4 cup for vanilla ice cream (76g)
7 tablespoons for chocolate ice cream (133g)
1/2 teaspoon pure vanilla extract
2 tablespoons unsweetened cocoa powder

1 and 1/2 cup heavy cream (360ml) 1/4 cup for vanilla ice cream (76g) 7 tablespoons for chocolate ice cream (133g) 1/2 teaspoon pure vanilla extract 2 tablespoons unsweetened cocoa powder

First, draw three circles on a paper. The gap between each circle should be the same. And place on a plate. Cover with a layer of transparent plastic and place a ring over it. Then put a plastic cake wrap inside of the ring.

Now whip 1 1/2 cup of heavy cream until stiff.

And divide the cream: 2 parts for vanilla ice cream, 3 parts for chocolate ice cream.

Add in 1/4 cup of sweetened condensed milk and 1/2 teaspoon of pure vanilla extract to 2 parts cream. And fold delicately until homogeneously combined. Transfer to a pastry bag and store in the refrigerator.

In a cup add in 7 tablespoons of sweetened condensed milk and add in 2 tablespoons of unsweetened cocoa powder. Whisk until homogenously mixed. Add in 3 tablespoons of whipped cream from remaining 3 parts and whisk to make it thinner.

Pour the cocoa-milk mixture into the remaining 3 parts and delicately fold until mixed. Now transfer to a pastry bag.

Then draw a middle circle with vanilla cream first. And draw outer circle and fill in the center with cocoa cream. The circle should be thick enough, so pipe with confidence. And flatten a little. This is the first layer.

Now draw a middle circle with cocoa cream. Then fill the remaining area with vanilla cream. Flatten a little. The second layer.

Now draw a middle circle with vanilla cream. And fill the remaining area with cocoa cream. This is the same with the first layer. Flatten a little.

Finish by covering the top with remaining cocoa batter and cleaning with an offset spatula.

Now freeze overnight.

Out of freezer remove the ring and the plastic wrap. And turn the cake upside down.

Now I will make a checker board pattern with a stencil. Today I am using confectioners’ sugar and unsweetened cocoa powder. And if you don’t have a stencil, you can make one with a paper.