Sea Salt Cheese Popping Cake?

Preparing ingredients: 6-inch chiffon, sea salt cheese sauce, cream cheese?100g, granulated sugar?20g, sea salt?2g, light cream?50g, yogurt?50g

Cascade sauce: 2 egg yolks, plain milk?250g, granulated sugar?20g, cornstarch?25g

Decorating: toasted sliced almonds? moderate moisture-proof powdered sugar? appropriate amount

Super detailed production process:

1. In advance of the almond slices spread in the baking tray, put the steam oven 145

degree baking 10 minutes until golden color

2. sea salt cheese sauce: first cream cheese and sea salt, sugar

in a bowl of hot water heating, with an egg pump mixing in a circle mixing well

even

even. Add the light cream and mix well, then remove from the hot water and add the yogurt and mix well until there are no particles

3. Cascade Sauce: Mix the egg yolks and sugar well, add the cornstarch and mix well and set aside; heat the milk until it is hot (less than boiling), and then pour it into the egg yolks in batches and mix well; pour it back into the pot and heat it over low heat and keep stirring until it becomes a paste and then turn off the heat

4. Pour into the cheese sauce and mix well, (can be sifted once more more delicate) into a laminating bag

5. The bottom of the chiffon cake up, with a knife in the middle of the diagonal cut

go around, the sea salt milk cover from the center of the milk cover to cover the surface, sprinkled with slivered almonds sifted on a layer of powdered sugar on the good!