1.

A: Bottom of the cake (sugar-free digestive biscuits 60g, salt-free butter 30g): digestive biscuits is put into a fresh-keeping bag, rolled into powder with a rolling pin, butter is melted into liquid in water, and then biscuits are added and stirred evenly; Put it into a cake mold, compact and refrigerate for more than half an hour.

2.

B: Cheese mousse stuffing (cream cheese 100g, fine sugar 30g, lemon juice 12g, gelatin tablet half (2.5g), cold water 20g, animal whipped cream 100ML): After the cream cheese is softened with water, add the fine sugar and stir evenly.

3.

Add lemon juice and stir well.

4.

Soak half a piece of gelatin in cold water until it becomes soft, then heat the bowl in hot water to melt gelatin in water, and pour the water into the cheese paste;

5.

Beat the animal cream until lines appear, then add it into the cheese paste and stir evenly to get the cheese Mu Si stuffing.

6.

Pour into the bottom of the frozen cake; Freeze in the refrigerator 1 hour until it is completely solidified.

7.

C: Yogurt mousse stuffing (original yogurt 120g, powdered sugar 20g, lemon juice 12g, gelatin tablets 1, cold water 35g, animal fresh cream 100ML): mix the original yogurt and powdered sugar evenly; Add lemon juice and stir well; Put 1 tablet of gelatine into cold water, and after softening, heat the cold water until the gelatine tablets melt; Pour the melted water into the yogurt and stir evenly; Beat the light cream until it has a texture, pour it into yogurt, and cut and mix evenly to make yogurt mousse.

8.

Take out the frozen cake, then pour in the yogurt mousse stuffing, and put it in the refrigerator for more than 4 hours until it is solidified.