Latte Yogurt Cake—6 Inches

Latte Yogurt Cake—6 Inches

1. Prepare all the ingredients and utensils, and preheat the oven at 160 degrees.

2. Separate egg whites and egg yolks.

3. Beat the egg whites first, and add the white sugar to the egg whites in three.

4. Hit until neutral foaming (it is easy to crack when hit hard).

5. Mix the egg yolk and yogurt evenly.

6. Add the sieved low powder and stir until there are no particles.

7. Take one third of the egg white and add it to the egg yolk paste, cut with a spatula, and mix well.

8. Pour into the egg white container and mix well in the same way.

9. Pour it into the cake mold, put it up on the countertop and shake it a few times, so that the bubbles inside are shaken and the surface looks relatively flat.

10. Add 5 grams of cocoa powder to the remaining cake batter in the bowl, mix well, and put it in a piping bag.

11. Squeeze what you want on the cake batter.

12. Use a toothpick to draw the pattern.

13. Put a tray of water on the penultimate level of the oven, place the baking net on the water tray, place the cake mold on the baking net, bake at 150 degrees for 50 minutes until it is colored, and simmer for about 5 minutes.

14. Take it out without inverting button, make a circle with a mold release knife when it is cooler, put a cup underneath on top of the cake, refrigerate overnight, and taste like cheesecake.