Ingredients?

Homemade yogurt (commercially available thick yogurt is also acceptable) 57G

2 egg yolks

57G light cream

15G fine sugar for egg yolks

A little salt

28G cake flour

14G corn flour

2 egg whites

Use 25G fine sugar for egg whites

A few drops of lemon juice

How to make yogurt fresh cream cake?

Pour yogurt and fresh cream into the container Cream 15G sugar salt, manual egg pump and mix well

Add egg yolk and mix well

Sift in low-gluten flour and corn flour and mix well

Drop lemon into the egg whites juice, add 25G sisha sugar in 3 times. Whip until 8 portions

5. Take 1/3 of the meringue and mix it into the yogurt yolk paste. After mixing evenly, pour in the remaining meringue and mix evenly. At the same time, preheat the oven to 130 degrees

6. Pour the cake batter into the mold and use a spoon to gently draw circles to remove large air bubbles. Place in a basin filled with room temperature cold water. Enter the oven. 130 degrees for about 80 minutes. Check to see if the cake is stable, with no obvious rustling, and the surface is beautifully baked and mature. You can take out the mold

7. Place the mold on a cooling rack and cool until the cake body separates from the side wall of the mold and there is an obvious gap. Release the mold upside down. Refrigerate

Cut with hot knife