1. Among the materials: A is the main ingredient of the batter formula including 5 grams of Cointreau; B is the meringue formula
2. Soften the cream cheese with water, add sugar, salad oil, and milk and stir evenly (away from the fire)
3. Add the yogurt to the softened cream cheese, stir evenly and sieve once
4. Add egg yolk and stir well
5. Sift the mixed cheese paste again
6. Add low-gluten flour, and mix the cornstarch smoothly and evenly
7. Add white sugar and lemon juice to the egg whites and beat them with an electric whisk until they are foamy, and the sharp corners can be pulled out.
8. Add half of the meringue to the cheese paste and stir gently, then add the batter to the other half of the meringue to avoid defoaming, and mix smoothly and quickly.
9. Spread some butter on the side of the mold, line the bottom with oiled paper, and pour the mixed cheese paste into the mold (8 minutes full)
10. Fill the baking tray with hot boiling water and put it into the bottom of the oven, put the cake in the water, bake it, heat up to 180 degrees, lower the heat to 200 degrees, and bake for 50 minutes (If the water boils during the baking process, you can add some cold water to prevent the cake burst)
11. The baked cake is taken out immediately in no hurry, and it is naturally cooled in the oven before taking it out. The cooled cake will have a better taste in the refrigerator for 2 hours.
Tips:1. The sieved cheese paste can cut off the small residues, and the taste will be better;
2. In the water bath method, after the cake is inflated, if you are afraid that the cake will burn, you can put a piece of oil paper on it;
3. The taste is better after refrigeration;
4. If the water boils during the baking process, you can add some cold water to prevent the cake from bursting.
