1. Prepare the materials, wash the utensils and wipe dry with paper for later use
2. Pour eggs, sugar, vinegar, and salt into a whisk and stir
3. Hit until the pattern is lifted and it is not easy to disappear
4. Sift into the cake flour three times, and mix it up and down with a spatula each time. Never make a circle
5. The butter melted at room temperature, I melted it on a low heat, pour it into the cake liquid and stir evenly
6. Brush the wall of the cake mold with a layer of salad oil to prevent sticking
7. Pour in the cake liquid slowly, shake vigorously a few times to shake out the big bubbles, and preheat the oven to 160 degrees
8. Put it in the lower part of the oven and bake for 40 minutes, 160 degrees, I actually used 175 degrees, the fire is a bit too big
9. Cool the cake. At this time, make the yogurt and gelatin powder melt in water, stir well, cut off the edge of the cooled cake, put it in a transparent glass bowl, pour the yogurt mixture, put it in the refrigerator for 2 hours, I actually Put in the freezer for an hour
10. Melt the milk and QQ sugar, slowly pour it into the refrigerated yogurt cake after cooling, freeze for another half an hour, and then use the same method to make the second layer, and refrigerate for another 2 hours until it is completely set
11. Isn't it beautiful?
12. Cut into pieces and eat
