Yogurt cheese mousse cake

Overview

Sweet and sour (≧▽≦)

Tags

• baking
• egg
• low gluten flour
• oil
• rum
• sugar
• vinegar
• whipping cream
• yogurt
• cheese cheese
• gelatin tablets
• milk
• salt

Ingredients

Steps

1. 1 Separate the egg white and egg yolk, and sift the oil, milk, and low-gluten in the egg yolk. Add each of them in three batches. Stir evenly each time. Except for low-gluten, add enough at one time. Stir more after adding low-gluten.

   

2. 2 Add a little vinegar and salt to the egg whites

   

3. 3 Use a whisk to beat the egg whites. Add sugar in three batches while beating. The first time is when stirring for 30 seconds. The second time is when it is a little sticky. The third time is when it is basically solidified. Finally, beat until it is solid. When the eggbeater is lifted, it will form a small triangle and will not collapse

   

4. 4 Stir the egg whites and egg yolks together, stir evenly, stir like stir-fry, put into the mold, 160°C, 35 minutes

   

5. 5 Divide the gelatine sheets into two parts, one is 2.5 grams and the other is 5 grams, soak them all

   

6. 6 Whip the light cream until it has texture and is not easy to spread. Refrigerate for half an hour

   

7. 7 Whip the cheese until smooth, add a small amount of salt and continue to stir evenly, then add half of the cream and 2.5 grams of gelatine flakes, stir evenly

   

8. 8 Stir

   

9. 9 spread

   

10. 10 Add rum to the yogurt, the other half of the cream, then add 5 grams of gelatine sheets, mix evenly, spread evenly, and finally refrigerate for a few hours

    

11. 11 Take it out, spread it with matcha (whipped whipping cream, about ten milliliters, add condensed milk, matcha powder, according to the sweetness) sprinkle with oats, and sprinkle some matcha as you like

    

12. 12 Sprinkle with oats and finish

    

13. 13 Complete