Sicilyano

For the cocoa cake

For white cake

For the cheese ice cream

How to make Sicilian?

For the cocoa cake, take all the ingredients in a bowl and mix until you get a homogeneous consistency. and pour it into the perforated silicone cake mold so that the gaps are filled.
Then, scrape the cake mold with the help of a cake palette so that the holes are exposed and put it in the refrigerator to cool.
For the white cake, rise the egg and 55 g of sugar in a mixer and place in a bowl.
Then, fluff the egg white and 35 grams of sugar with a mixer.
Take the flour, powdered almonds and melted butter in a bowl and mix them well.
Then combine the two mixtures that you have raised separately, and then add the flour mixture.
Thinly pour the white cake mix on the cake we have prepared for the perforated cocoa cake and let it cool, and bake in a preheated 180 degree oven for 15 minutes.
Take it out of the oven and cut it according to the size of the cake circles after it cools. wrap it around the circles.
For the ice cream; Take salep, mahaleb, milk and sugar in a saucepan and bring to a boil by mixing.
Take some of the egg yolk from this mixture, heat it slightly in another bowl and add it to it.
Finally, add the cream and bring to a boil, stirring constantly.
After removing it from the stove, add the white chocolate and mascarpone cheese and mix it in the ice cream machine to make it ready.
Fill the cakes you have wrapped inside the cake circles without freezing and freeze at -18 degrees. Serve frozen.