How to Make Fruit Cream Cheese Cake

Fresh Milk Cream Fruits Eggs Rice Cake Ingredients:Egg Yolks Three, 90 grams of low-gluten flour,Sugar 60 grams,Olive Oil 50 grams, water 50 grams, baking powder 3 grams, cream of tartar 2 grams,Milk Cream Milk Cream Cheese 100 grams

Milk Cream Fruit Cake Method:
1. Separate the egg yolks from the whites.The bowl for the whites must be oil and water free. Whisk the egg yolks until they are beaten, then add sugar, water, olive oil, mix well to ensure no lumps, sift in low-gluten flour and baking powder, dear comrades, do not skip sifting! Mix into a runny batter.

2. Put cream of tartar in the whites and whip until stiff peaks form (stiff peaks should be able to hold their shape when the whisk is lifted). Gradually add sugar while whipping until the whites are very stiff.

3. Take one-third of the whipped whites and gently fold into the batter, then fold in the remaining whites.Whites very sharp and firm)

4. Bake at 180 degrees for about 40 minutes in a preheated oven.

5.Oven Preheat to 180 degrees, bake at 180 degrees for about 40 minutes.

6. Remove from the oven immediately and turn out.

7. Melt the cheese by steaming, then beat with an electric mixer until smooth, then combine with milk cream. I couldn't find cream cheese so I had to make do with this method, but it tastes really good (I used Yili fresh cheese). Slice the cake in half; my mold wasn't very tall so I could only slice it into two layers. Spread the cream on one layer and add fruit pieces, then place the other layer on top.

8. Spreading the cream is the hardest part, but with practice you'll get better! Please spread the cream slowly, don't rush or it will look messy.

9. Add your favorite fruits as a decoration!