Preparation

• step 1

  Spread oil paper on a 6 inch cake mould and preheat the oven to 220℃

• step 2

  Beat 3 eggs for later use

• step 3

  Add 400g cream cheese which has been soften at room temperature to the main pan

• step 4

  Add 70g fine granulated sugar

• step 5

  Put on the measuring cup and mix the materials at 30sec/REV 5

• step 6

  Scrape the materials to the bottom of the pot with a scraper

• step 7

  Start stirring at 30sec/REV 5, and pour the egg in slowly at the same time

• step 8

  Add 10g lemon juice

• step 9

  Add 200g whipping cream

• step 10

  Add 5g corn starch

• step 11

  Mix the materials at 30sec/REV 5

• step 12

  Sift the batter and pour it into the mould

• step 13

  Bake the mould in the oven for about 35min, and color the tin foil after its surface’ color changes

• step 14

  Take out and cool the mould. Place the mould in a refrigerate for one night before enjoying them