Rilakkuma ice cream cake

Cut the cake into two oval pieces and one long piece according to the shape of the mold

Melt 10 grams of chocolate coins, put them in a disposable piping bag, and squeeze out Rilakkuma's nose.

Put 2 egg yolks and 20 grams of sugar in a bowl and beat over hot water until pale.

Soak the gelatine slices in cold water in advance. Heat 80 grams of milk in a bowl over water. Add the soaked gelatine slices and stir until completely melted.

After cooling slightly, pour into the cheese paste and beat thoroughly, add 200 grams of yogurt, stir well and set aside.

Add 40 grams of sugar to 280 grams of whipping cream in three batches and beat until 50 to 60% creamy

Take a little cheese paste and whipped cream, mix it well, squeeze it on Rilakkuma's belly and nose, and put it in the refrigerator for a minute or two.

Melt 60 grams of chocolate coins over water and add to the cheese paste and mix quickly

Mix the whipped cream and cheese batter evenly

Pour half of the mousse filling into the yellow mold, add a piece of chiffon, pour another half into the yellow mold, and cover with another piece of chiffon.

Fill the brown bear directly with mousse paste and add a piece of chiffon, put it in the refrigerator overnight to unmold, squeeze the excess chocolate from the nose and then melt it, squeeze it on the eyes of the two bears, put it in the refrigerator for a few hours to defrost and then eat it.

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