Cooking Steps

1. 

   Step1:Cream cheese softened at room temperature or heated in water.

2. 

   Step2:Whisk cream cheese until smooth and pelleted. Add yogurt. Beat cream well.

3. 

   Step3:Separate the yolk from the white. Put the egg white in the beating bowl for later use. Add egg yolks to the cheese paste. Add one by one. Beat the first egg beater until it is completely mixed with the cheese, then add the second.

4. 

   Step4:Sift the low flour into the cheese paste.

5. 

   Step5:Mix the flour and cheese from the bottom up.

6. 

   Step6:Wash and dry the mixing head. Beat the egg white to wet foaming. That is to say, you can pull out the curved head on the egg white with the beater as shown in the figure. Sugar should be added three times.

7. 

   Step7:Dig a third of the egg white into the cheese paste. Stir well. Pour the mixed cheese paste into a two-thirds egg white bowl. Mix well to make a cake paste.

8. 

   Step8:Draw a layer of grease around the mold to prevent sticking. Pour the batter into the mold. Sometimes I don't paint it. It's cold. Put it in the refrigerator for four hours before demoulding.) If the mold is flexible, wrap the mold with aluminum paper. Wrap at least two layers. Put cold water in the baking pan. It's better not to be half the height of the cake mould. Put in the oven. Heat up and down for 60-70 minutes.

9. 

   Step9:Demould after four hours of cold storage. It can be decorated with sugar powder.