Materials:

2 eggs (scattered), 35g sugar, a few drops of vanilla extract, 65438+ 0-2 tablespoons fresh milk,

25g of low-gluten flour, 25g of corn flour, 65438+ 0/4 spoon of baking soda powder, light cream material,

250g of fresh cheese, 1/2 cups of whipped cream, 30g of sugar, a few drops of vanilla extract,

25-30 strawberries and appropriate amount of mint leaves.

Recipe practice:

1. Spread the baking tray paper on the baking tray, and then preheat it in the oven to 18℃.

2. Sift in 25g of low-gluten flour, 25g of corn flour and 1/4 tablespoons of baking soda powder, and stir well for later use.

3. Dehydrate the fresh cheese in the whipped cream material to about180g. ..

4. Pour the egg yolk and sugar into a clean steel basin and heat it with warm water until it becomes sticky.

5. Add fresh milk and raw material A treated in step 2, and stir thoroughly and evenly. Pour into a baking tray and bake at 180 degrees 12 minutes.

6. When the cake is cold, take it out of the baking tray.

7. Cool the whipped cream with ice water to make it bubble. After that, divide the sugar into 8-9 equal parts, add it slowly and stir well. Finally, add vanilla extract and stir well.

8. Remove the pedicels from the washed strawberries and leave only 2-3 for decoration.

9. Spread the whipped cream processed in step 7 evenly on the cake, and then spread the strawberries on it.

10. Put it in the refrigerator for 20-30 minutes and decorate the cake surface with the remaining whipped cream. Spread strawberries and mint leaves, and then put them in the refrigerator for 20-30 minutes.

I hope my answer can help you. Thank you! !