Cooking Steps

1. 

   Step1:First soften cream cheese at room temperature. Mix well with yogurt and cream until smooth. I use a scraper to stir slowly. I can also use an electric egg beater to stir.

2. 

   Step2:Add 2 yolks. Stir well.

3. 

   Step3:Add the flour with low gluten and stir until it is even.

4. 

   Step4:Put the egg white in a container without oil or water. Be careful not to break the yolk.

5. 

   Step5:Use the beater to beat the egg white into fish eye foam. Add a third of sugar. Continue to stir.

6. 

   Step6:Add another third of sugar when the blisters appear. Keep stirring.

7. 

   Step7:Add the remaining sugar when the lines appear. Continue to beat.

8. 

   Step8:If a small hook appears, as shown in the figure, it can be stopped.

9. 

   Step9:Add a third of the egg white to the batter. Stir well.

10. 

    Step10:Then pour all batter into the egg white. Stir or cut. Do not circle. Avoid defoaming.

11. 

    Step11:Put oil paper on the inner wall of the 6-inch cake mold and wrap it with tin paper outside.

12. 

    Step12:Pour the batter into the mold. Preheat the oven to 160 degrees.

13. 

    Step13:Preheat for at least 10 minutes. Add 3 cm of clear water to the deep baking tray. Put the cake mold in the water. Bake for 60 minutes.

14. 

    Step14:It's out.

15. 

    Step15:The finished product. Put the cake in the refrigerator for more than 4 hours. It tastes more delicious.

16. 

    Step16:Take out the cake. Decorate it. Chocolate drenched noodles - melt 50g chocolate and 8g butter in a warm water. Add 40g cream. Stir well. Put into a mounting bag. Cream Trowel - 100g light cream with 10 sugar until 70%. Prepare some favorite chocolate products for decoration.

17. 

    Step17:Finished product.