Blueberry Yogurt Frozen Cake
by NICE2meetU
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Separate egg white and egg yolk;
2. Add white sugar, milk and oil to the egg yolk;
3. Beat until thick foam;
4. Sift in low-gluten flour;
5. Cut and mix into egg yolk paste;
6. Egg white
7. Add three times to the egg yolk paste and mix well;
8. Pour into the mold to shake out big bubbles;
9. In the middle and lower layer of the oven, 110℃, 120 minutes, let it cool and demould;
10. Cut the cake into 2 slices, cut off the edges and set aside;
11. Add the yogurt to the honey several times and mix well;
12. As shown in the figure;
13. The isinglass powder is soaked with milk;
14. As shown in the figure;
15. Heated to melt away in water;
16. Pour the isinglass solution into the yogurt paste and mix quickly;
17. Put the first piece of cake in the mold;
18. Pour the yogurt paste over the cake slices;
19. Spread a layer of dried blueberries;
20. Add the second piece of cake;
21. Pour the yogurt paste over the cake slices;
22. Put the blueberry jam into the fresh-keeping bag and cut a small mouth;
23. Squeeze the jam on the surface of the cake;
24. Use chopsticks to mark out the marble pattern at will, put the cake in the refrigerator until it is solidified, demould, and finish.
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