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~
Separate egg whites, whipped whole eggs, egg yolk, yogurt, salt and melted butter evenly
Mix low-powder and corn flour into the egg yolk mixture and mix evenly
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
Mix the beaten protein solution three times with the egg yolk solution, add the cherry granules, and mix gently.
Pour the 6-inch Margaret mold that has been oiled and powdered, and pour the rest into a pudding bowl.
The lower layer of the oven, baked at 140 degrees for 90 minutes
After putting it in the refrigerator, it tastes better~
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 ~