1. Cut the butter into small pieces and heat to melt
2. Add yogurt and mix well
3. Add 4 egg yolks in 4 times, stirring well each time
4. Sift in low flour and corn starch, stir well and set aside
5. Add the egg whites in 3 times and add the powdered sugar
6. Beat the egg whites until wet foaming, lift up the beaten egg whites to show a small bend
7. Add 1/3 of the egg whites to the egg yolk paste, stir evenly and pour into the remaining egg whites, continue to stir evenly
8. Add 50 grams of blueberry sauce and mix well
9. Pour into the mold, add the remaining 50g of blueberry sauce to the cake batter, do not stir, let the blueberry sauce fall to the bottom naturally, forming a sandwich, and sprinkle honey beans on the surface
10. Put it in the middle of the preheated oven, 170 degrees, pour water into the baking tray, put it in the mold, and bake for about 35 minutes.
11. I use Xuechu Liulian heart-shaped mold, and the material is just enough to make one part
12. Zhongjing’s Arctic Blue Blueberry Sauce, sweet and sour, delicious
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14. It tastes better after refrigeration
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