Eggs? Third, sugar 90g, low-gluten flour? 1 10g, lemon crumbs 1 teaspoon, sugar-free yogurt? 15ml, unsalted cream? 15g, whipped cream? 1 tablespoon

Prepare a pot of hot water of about 40 degrees, take a steel pot and mix the materials A, then put the steel pot into the hot water and beat the eggs with electric egg beater until the eggs turn white. The batter in the eggbeater will leave obvious marks when picked up, and will not disappear immediately. )

Mix and sieve the material B evenly, and gently mix it into the egg paste for about 3 times. Every time you add it, just turn it over a few times from bottom to top, and don't stir it too much, so as not to affect the taste of flour gluten.

Heat the salt-free cream in material C at low temperature until it melts, then add material C into the batter and gently stir. Pour into a butter-coated mold, gently knock out bubbles, and bake in a preheated oven at175-180 C for about 25 minutes.

Cool, demould, sprinkle with powdered sugar, and add lemon slices &; Lemon crumbs are finished _