4-inch sponge cake slices 1 slice sponge cake with proper amount of broken pieces.

The first layer of cheesecake material: egg 1 room temperature cream cheese140g sugar 50g low-gluten flour 4g whipped cream 30g.

The second layer of cheese mousse material: egg yolk 20g macaburns cheese 60g whipped cream140g sugar 30g gelatin tablets 4g water 25ml.

step

1. Put the sponge cake slices into a 4-inch cake mold for later use.

2. Make the first layer of cheesecake:

Add sugar to room temperature cream cheese, beat with electric egg beater until smooth, then beat in eggs and beat well.

3. Then add whipped cream and low-gluten flour, beat well, and filter into the cake mold in step 1. Put it in the oven preheated to 150℃, bake for 20 minutes until it turns slightly yellow, take it out, let it cool, and then refrigerate for later use.

4. Make the second layer of cheese mousse:

Put gelatin tablets in ice water, soak them until soft, and squeeze them out.

5. Pour the egg yolk, water and sugar into a bowl, mix well with insulated water until the sugar melts, add the softened gelatin and mix well.

6. After the yolk paste is cooled to room temperature, add macaburns cheese and mix well, then filter for later use.

7. Beat the whipped cream with electric egg beater until 8, add it into the cheese paste, mix well, and leave about 1/5 mousse at room temperature for later use.

8. Pour the remaining mousse into the cheesecake mold and refrigerate for 3 hours.

9. After the cake is demoulded, coat the whole cake with the mousse paste, then dip it in sponge cake crumbs, and then put it back in the refrigerator for refrigeration 1 hour until it is completely set, and serve.