Cooking Steps

1. 

   Step1:Place cream cheese, sour cream, and cream in a clean, water-free, oil-free, deep bow

2. 

   Step2:Whisk with electric stirring stick until cream cheese has obvious lines and feather

3. 

   Step3:Put the yolk into the egg white and separate it into another clean, waterless and oil-free deep bow

4. 

   Step4:Mix egg yolk and cheese paste wel

5. 

   Step5:Sift the almond powder into the cheese paste and stir wel

6. 

   Step6:Add sugar to three times and add egg white to kill the eggs. First, do not put sugar in the first time. When the egg is first served, add the sugar to the egg. After two times, the mixture should be beaten evenly before adding the stir stick to a sharp shape. It can be judged that it is not good to insert chopsticks into the egg whites well and not stand up

7. 

   Step7:Add the beaten egg white into the flour paste three times, turn it up from the bottom and mix well. Do not stir it to avoid defoaming

8. 

   Step8:Preheat the oven in advance, put the batter into the container, throw out the bubbles vertically, and then put it into the preheat oven. The temperature is 160, and the middle layer water bath is about 70 minutes

9. 

   Step9:It's ready to eat after it's out of the oven and refrigerated for 4 hours

10. 

    Step10:Because the ketogenic cake is all supported by the solidified eggs, it's normal to shrink a little after cooling