Cake body part

6 eggs

Lemon dander 2-3 lemons

30 grams of lemon juice

75g milk

75 grams of corn oil

Low powder 120g

Fine sugar (for protein cream)105g

Corn starch (protein cream) 12g

Dry cheese

Cream cheese100g

Cream140g

Lemon juice (optional)10g

Fine sugar 15g

Eight-inch method of topping cake with cheese

Let's start with the cake! Take a clean basin, separate the egg whites, and make the yolk part first! Preheat the oven in advance 140 degrees, bake in the middle and lower layers, and put on the baking net! I mean the temperature in the oven, so how to adjust it depends on your oven temper! Add corn oil and milk to the egg yolk and stir well without oil layer! ! !

Add low powder, I never sieve! It's not easy to get stiff when crossing the "z" when mixing! Stir until the powder is invisible, add lemon juice, and finally add lemon peel!

The frosting part! Egg whites are put in a water-free and oil-free basin, and the eggbeater begins to deliver at a low speed. In the second gear, I added a third of the fine sugar when I fished, and the remaining half when I hooked. When I encounter a little resistance, I add the remaining fine sugar and corn starch when the pastry is slightly delicate. Finally, I hit the eggbeater with a hook, don't hit the sharp corner, or the cake will crack badly!

Mix the egg yolk paste, take one third of the egg white cream and put it into the egg yolk paste, mix it evenly through shearing and stirring, and then pour it back into the egg white cream. Remember to copy the bottom, turn up the egg white cream and mix well! Finally, from the inside of the mold 15, the mold is seven or eight minutes full, which is about three quarters of the position! Shake it gently after pouring, just once, shake out the big bubbles inside! ! Then put it in the oven for about 50 minutes and observe for yourself!

Fast-cooked cake will give off a very fragrant smell, and the surface of the cake will rise first and then fall! After the cake comes out of the oven, drop it twice on the table 20 cm inside the cake, and then immediately turn it upside down to cool! As shown in the picture, take something to cushion it! Step 5: How to make an 8-inch cheese topping cake.

Slice the cake and put the fruit! I put lemon cheese stuffing, and I created this recipe in a few days! Wipe your face!

Cheese noodles! Cheese paste making! Take out the cream cheese and soften it with warm water. Circle with a hand mixer until there are no particles. Take out the basin, add whipped cream several times, then add lemon juice and powdered sugar, don't use fine sugar! Stir well and sieve to get fine cheese paste! If you like thick cheese, you can increase the amount of cream cheese! Add pigment, I use Wheaton oily pigment! Lemon yellow!

Start spraying! Put the cheese paste in a paper bag and tie a knot! Cut a small hole in the window, not big, very small! Hold the piping as flat as possible, put the cake on the turntable and pour it from the middle of the cake! Round and round, gently insert the nozzle into the extruded cheese paste. Be patient. Pay attention when you get to the edge. Squeeze it bit by bit and cover the water chestnut. The spray surface should be long and short to look good! I've been here a little too long. I squeezed a little and found it was not enough to make up for it! Eight-inch cheesecake, step eight

Finally, squeeze the cream into bubbles with a nozzle installed in a round hole and add decorations!