Cooking Steps

1. 

   Step1:Soften cream cheese at room temperature. Add sugar A. stir well.

2. 

   Step2:Add egg yolks one by one. Beat well.

3. 

   Step3:Add cream. Beat well.

4. 

   Step4:Add yogurt. Beat well.

5. 

   Step5:Sift in corn starch and beat evenly until the batter is fine and free of granules.

6. 

   Step6:Take a spoonful of yolk paste, mix in some cocoa powder, and make a surface pattern.

7. 

   Step7:Granulated sugar B is added to the protein in 3 times. The protein is beaten to wet foaming.

8. 

   Step8:Add 1 / 3 of the batter to the yolk batter. Stir well.

9. 

   Step9:Mix well and then return to the albumen paste. Mix well. Pour it into the 8-inch movable bottom round mold which is wrapped with tin paper. Shake it gently for a few times. Shake out bubbles.

10. 

    Step10:Put the yolk paste mixed with cocoa powder into the decoration bag. Draw a circle on the cake paste first, and then draw flowers from the outside to the inside with toothpick.

11. 

    Step11:Insert a baking tray filled with water in the lower layer. Put the baking rack next to the baking tray. Put the mold on the baking rack (this is the water bath method). Heat up and down 150 ℃ for 70 minutes. Cover with tin paper after coloring.

12. 

    Step12:Refrigerate for 4 hours.