Recipe: Low fat cherry cake

Home Cooking Recipe: Low fat cherry cake

Notes:

I always wanted to bake a cake about cherries. It seems that the combination of fruit and cake is more perfect. I prefer to make cakes with yogurt than cheese cakes. This low-fat, unburdened cake has always been popular in my family~ On a refreshing summer afternoon, the wind blew through the window, the table was filled with fruit and juice, and then a low-fat refreshing light cheesecake, let's have a summer afternoon tea~

Ingredients:

Steps:

  1. Separate egg whites, whipped whole eggs, egg yolk, yogurt, salt and melted butter evenly

  2. Mix low-powder and corn flour into the egg yolk mixture and mix evenly

  3. First use the electric egg beater to beat the egg white to a coarse bubble, add a drop of white vinegar, add 1/3 of the sugar and continue to beat at low speed for 2 minutes, then add 1/3 sugar to the medium speed and continue to beat for 2 minutes, then add the remaining Sugar hits to wet foam

  4. Mix the beaten protein solution three times with the egg yolk solution, add the cherry granules, and mix gently.

  5. Pour the 6-inch Margaret mold that has been oiled and powdered, and pour the rest into a pudding bowl.

  6. The lower layer of the oven, baked at 140 degrees for 90 minutes

  7. After putting it in the refrigerator, it tastes better~

Tips:

The butter in the cake mold can be slightly thicker than usual, so that the baked cake tastes better; although the water bath method is not used, the whole process is low-temperature baking, and basically does not retract after the furnace is released, and does not crack ~


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