It is more delicate than the hurricane, and there is no heavy oil like heavy cheese.
This is the material needed for the cake.
The cheese and milk are heated and stirred with water until there are no particles.
Add butter and mix well.
The low flour and corn starch were mixed and sieved and continued to stir until there were no granules.
The small pot is taken out, and after the temperature is lowered, the egg yolk is added to be stirred until smooth, and placed on the side for use.
The protein is first beaten with a whisk for a minute or so. Add the sugar and continue to use the egg beater.
The protein is picked up and has a small curved tip.
Add one-third of the protein paste to the egg yolk paste, stir it from bottom to top, and mix the mixture into the remaining protein paste. Stir well in the same way.
Add the water to the baking tray (as much as possible) on the bottom of the oven, place the grill on the baking tray, and preheat for 170 minutes at 170 degrees. If it is a detachable mold, wrap the bottom layer with tin foil, then pour the cake liquid into it, shake it twice about 20 cm from the ground to shake out the bubbles. The oven is baked at 170 degrees and baked for 60 minutes. After the surface is colored, it is covered with tin foil.
Tap the cake body with your hand, there is no sizzling sound, you can take it out, wait until it is hot, remove the film into the refrigerator freezer, and cool for more than 2 hours.
Take out the cake and if you don't want to decorate it, you can eat it.
Cake Decorating: Cut the cake from the middle. Paste the whipped cream on the lower layer and sprinkle with cranberries.
Cover the top layer of the cake and apply the light cream on the cake. Imagine it and decorate it with fruit.
After reading a lot of books, I said that when I put the protein, the sugar has to be put in three times, which is more troublesome. Because it is lazy, I try to put it all at once, and the difference between feeling and splitting is not big.