·Ingredients:

Cake body (use a 9-inch baking pan, and use an 8-inch mousse ring to cut out the cake slices after baking) 2 eggs, 60g sugar, low 60g of gluten flour, 20g of cream/butter.

Cheesecake: 180g cream cheese, 42g sugar, 140g yogurt, 20ml lemon juice, 140ml fresh cream, 6g gelatine, 35ml water.

Jelly: appropriate amount of strawberry, 400 ml of apple & cranberry juice, 10g of gelatine.

Tools: 9-inch baking pan, 8-inch mousse ring, flour sifter, rubber knife, electric mixer.

·Operation:

1. Grease the bottom of a 9-inch baking pan with oil and flour or line it with parchment paper to prevent sticking. Take out the cream cheese and yogurt and let them warm. Heat the butter and melt it into a liquid. Spread a thin layer of cream on the inside of the 8-inch mousse ring to prevent it from sticking. Preheat the oven to 180 C/350 F.

2. Cake body: Put the eggs in a basin, put another basin of warm water of about 50 degrees Celsius underneath, add sugar, and beat with a mixer until the egg liquid drips when you lift the mixing head. The extent to which you can write on the surface. (Please refer to the picture: Beat whole eggs). Sift the flour into the egg mixture and mix gently with a rubber knife until no lumps of flour are visible. Pour into 9-inch baking pan and bake for about 12 minutes. Take it out and let it cool, unmold it, and press it with an 8-inch mousse ring to cut out an 8-inch cake piece (leave it in the mousse ring as the base of the cake).

3. Cheesecake: Add 35 ml of gelatine to water, mix briefly and let stand for a few minutes. Whip the fresh cream until it becomes a thick paste (do not beat it, as long as it becomes a thick paste that can flow slowly). Cut the cream cheese into small pieces, heat it in the microwave to soften it into a paste, add sugar, yogurt, and lemon juice and mix well. Then heat the gelatine water in the microwave to form a clear solution, pour it in and mix well. Finally, mix in the whipped cream, mix well, pour it into the mousse ring, and put it in the refrigerator overnight.

4. Jelly: Wash and dry the strawberries, cut them into slices, and place them one by one on the surface of the refrigerated cheesecake. Add 50ml of gelatine juice and mix well, heat it in a microwave to dissolve, then pour the remaining juice into the gelatine water and mix well. First pour a thin layer of jelly water on the surface of the cake, put it in the refrigerator for half an hour to fix the position of the strawberry slices, then pour the rest of the jelly water until the mold is full, and return it to the refrigerator to refrigerate until the jelly is completely solidified. Ready to slice and eat.