125g cream cheese, 33g low gluten flour, 2 eggs, 50g light animal cream, 75g yogurt, 50g sugar

1. You can use either a solid-bottomed mold or a live-bottomed mold to make this cake. If you are using a mold, you can take out the bottom and wrap it in tinfoil to make it easier to unmold the whole cake. For a solid-bottomed mold, line the bottom with a piece of greaseproof paper or tinfoil of the right size

2. Grease the walls of the cake mold with a layer of softened butter

3. Take the cream cheese, light cream, and yogurt out of the refrigerator, weigh them and place them directly into the cooking cups of a food processor, and beat them with the processor until they are smooth and free of particles. (For this step, you can also leave the cream cheese at room temperature until soft, then add the light cream and yogurt and beat with a whisk until smooth. (You can also leave the cream cheese at room temperature until it is soft, then add the light cream and yogurt and beat with a whisk until smooth. It will take longer to beat the cream cheese, and you will need to refrigerate it for a longer period of time. Put the mixture into the refrigerator to chill. (If you soften the cream cheese at room temperature and then whisk it until smooth, the paste may be thin at this point and will need to be refrigerated for a longer period of time until it thickens again before proceeding to the next step. (If you beat the cream cheese directly in a food processor, you don't need to refrigerate it as long.)

8. Next, whip the egg whites. Use a whisk to whip the egg whites until they form fish-eye bubbles, then add 1/3 of the sugar and continue beating

9. Add the remaining 1/3 of the sugar until the surface begins to look grainy. Until the egg whites are beaten until they are close to stiff peaks. (Do not beat to stiff peaks.)

10. When you lift the whisk from the top of the bowl, pull out a sharp corner. The tip of the horn is slightly curved. This state can be

11. Take the cheese paste out of the refrigerator, this time the cheese paste should be relatively thick state. Scoop 1/3 of the egg whites into the batter

12. Use a rubber spatula to mix the egg whites with the batter. Use a rubber spatula to mix the egg whites and cheese mixture. Do not mix in circles, otherwise the whipped eggs will be severely defoamed, which will directly cause the cake to shrink or collapse, or even fail to expand

13. After mixing the egg whites and cheese paste well, pour all the egg whites back into the egg white bowl

14. Remember, don't mix in circles

15. The cake batter should be very thick and creamy. If it is too thin or has a lot of air bubbles, the cake will not be successful

16. If you are using a cake mold with a flat bottom, you need to wrap the bottom with tinfoil to prevent the bottom from getting water when baking in the water bath in the next step. If it is a fixed mold, you can omit this step

17. Pour the mixed cake batter into the cake mold

18. Fill the baking dish with water, about 3CM high

19. Put the cake mold into the baking dish (directly in the water), and put the baking dish into the lower layer of the preheated oven, 160 degrees, and bake for 1 hour to 70 minutes. Until the crust is evenly colored, the cake is completely solidified, and there is no flow when pressed by hand, it can be taken out of the oven

20. The freshly baked cake is more fragile, so don't take it out of the mold immediately. Wait until it cools down naturally before removing the mold (never invert it to cool it down like a chiffon). Put it in the refrigerator and chill for more than 4 hours before cutting and serving

Outside: Jun Zhi