Mixture
1 cup of water
1 cup of sugar
1/4 cup of sesame seeds
1 cinnamon stick
5 sprigs of mint
250 ml of honey
3 tablespoons of cocoa powder
1/2 cup of brown sugar
4 cups of all-purpose flour
1 tablespoon of baking soda
1 cup of warm milk
1 container of strawberry ice cream (2 liters)
250 ml of whipped cream, beaten to a chantily point
Strawberries for decorating
Utensils
Baking sheet, 24 x 32 cm
Cake mold or refrigerator
Mixture
1 cup of water
1 cup of sugar
1/4 cup of sesame seeds
1 cinnamon stick
5 sprigs of mint
250 ml of honey
3 tablespoons of cocoa powder
1/2 cup of brown sugar
4 cups of all-purpose flour
1 tablespoon of baking soda
1 cup of warm milk
1 container of strawberry ice cream (2 liters)
250 ml of whipped cream, beaten to a chantily point
Strawberries for decorating
Utensils
Baking sheet, 24 x 32 cm
Cake mold or refrigerator
Mixture
Prepare a mixture with the water, sugar, sesame seeds, cinnamon stick, and mint
Wait for it to cool, then reserve
Beat in the blender the honey, cocoa powder, brown sugar, and reserved mixture
Add the flour and baking soda dissolved in the milk
Beat well
Let it rest for an hour
Place the mixture on a greased and floured baking sheet and bake for 25 minutes
Wait for it to cool, then unmold and cut the cake into slices
Remove the ice cream from the freezer 15 minutes before using
Build the pavê: alternate layers of peach cake and ice cream
Leave in the freezer for 12 hours
When serving, remove from the freezer, unmold, top with whipped cream, and decorate with strawberries.
