Yogurt frozen cheese mousse

1. Divide the cake into two pieces (refer to 6-inch Qi Feng cake: halve the serving and bake for 20-25 minutes).

2. Beat 5 portions of light cream with an egg beater (slightly thick, slightly textured, and flowable), and refrigerate for later use.

3. Cut the gelatin into small pieces and soak them in cold water or ice water (put them in the refrigerator for freezing).

4. Cut the cream cheese (cheese) into chunks and thaw. Put it in a pot and stir over warm water until softened. Take it out and add sugar.

5. Continue stirring over hot water until smooth (note that the cheese on the edge of the bowl should also be mixed well), and wait for the temperature to drop (stirring to accelerate the cooling).

6. Add yogurt in two batches and mix well (lemon juice can be added to make it more sour).

7. Pour water into the gelatin and thaw it in the microwave for more than 1 minute until the gelatin slices melt and become gelatin liquid. Cool and stir the gelatin liquid, pour it into the beaten cheese batter, and stir evenly.

8. Pour the beaten animal based light cream into the cheese batter in two portions. Mix well with a rubber scraper to make the cheese mousse filling.

9. Spread a piece of Qifeng cake on a 6-inch cake mold and pour in the cheese mousse filling.

10. Lay another layer of cake slices and press lightly with your hand.

11. Add the other half of the cheese filling and fill it flat.

12. If there are bubbles on the surface, stir with a scraper. Gently shake a few times.

13. The surface of the cake can be adorned with a few cherry blossoms. Place the mold on a baking tray, cover with a layer of cling film, and refrigerate for at least 4 hours in the refrigerator.