Cooking Steps

1. 

   Step1:Place cream cheese and butter in a container. Warm it in hot water. Beat until smooth.

2. 

   Step2:Beat until smooth and granulated. Add egg yolk, yogurt and cream and continue beating.

3. 

   Step3:Sift in the flour again. Stir well and refrigerate for a while. Let it become sticky.

4. 

   Step4:Wrap the demoulding oven with tin paper. Wrap the base and the whole oven separately twice.

5. 

   Step5:Drop two drops of lemon. Start to beat the egg white. Put 1 / 3 sugar in the fisheye shape. Beat until sticky, put 1 / 3 sugar in the fisheye shape. After nearly wet beating, put in the remaining sugar.

6. 

   Step6:Just beat until it's wet. When you pull up the sharp corner, you will bend down a little bit.

7. 

   Step7:Take out the batter prepared before from the refrigerator. Take 1 / 3 of the protein and stir it. Use the way of scooping from the bottom to the top. Avoid rotating and stirring. It is easy to defoaming. Stir well. Bring another third. Finally, pour the batter into the egg whites and stir.

8. 

   Step8:Preheat 160 degrees. Pour the batter into the container. Put a water container under it. Bake in a water bath. Put about 23cm in the small container.

9. 

   Step9:In the oven. 150 degrees. Bake for 80 minutes. Take it out and put it into the refrigerator. Refrigerate it for 4 hours and then demould it.

10. 

    Step10:You can put your favorite fruit on the stage.