1. Cut the cream cheese into small pieces, mix with the milk and heat over water and stir into a fine paste
2. Add the melted butter and stir well
3. Sift into the low powder three times and mix well to form a cheese paste
4. Add honey and rosette sauce to the egg yolk and stir well
5. Add to the cheese paste
6. Then add the right amount of rose essence
7. Stir well
8. Egg whites and lemon juice are added three times with sugar and beat until moist foaming
9. Take one-third of the egg whites into the cheese batter and mix well
10. Pour the well-mixed cheese batter back into the egg whites
11. Stir evenly
12. Then pour into the mold
13. Put the mold into the baking tray, pour hot water into the baking tray, heat up and down at 145°C for 8 minutes, turn the heat to 200°C, the lower heat remains unchanged at 145°C for 5 minutes until the surface is colored, turn off the upper heat, the lower heat does not Change to 145 degrees for 10 minutes
14. You don’t need to take it out immediately after finishing, just put it in the oven at room temperature
15. Finished picture
16. Finished picture
17. Finished picture
Tips:The cake will shrink and taste better when refrigerated
