1. Place 1 scoop of ice cream (2.5 oz approximately) on each cake and freeze
2. Cover with sweetened whipped egg whites before baking in AXP20
3. If fresh pound cake is used, after cooling it down, place cake in refrigerator for six hours before slicing it.
4. After six hours, slice the bread 0.5 in thick and cut circles of 3 in diameter.