Cake flour: 80g
Eggs: 4 pieces
Granulated sugar: 30g Salt: 1g Gelatin sheets: 2.5g Cold water: 20g Whipping cream: 100ml 1. Add granulated sugar to egg yolk. 2. Stir until well combined. 3. Add corn oil in three portions. 4. Stir until well combined. 5. Add milk in three portions, stirring well each time.
6. Sift in the cake flour and baking powder. 7. Mix with an up-and-down folding motion to form the egg yolk batter. 8. Whisk the egg whites until soft peaks form, then add 20g of fine granulated sugar. 9. Whisk the egg whites until firm peaks form, then add the remaining white sugar. 10. Take a small amount of the egg white mixture and add it to the egg yolk batter. 11. Gradually fold the mixture into the egg yolk batter using an up-and-down motion to create the cake batter. 12. Pour the batter into the mold. 13. Tap the mold firmly to release air bubbles. 14. Bake at 170°C in the middle layer with top and bottom heat for 40 minutes (for an 8-inch mold, place it in the middle-lower layer for baking). 15. Next, prepare the mousse filling.
Soak 16 portions of gelatin sheets in cold water in advance to soften. Prepare 2 portions of whipping cream. Use an electric mixer to whip the cream until thick, with visible lines that do not immediately disappear. Refrigerate for later use. Allow cream cheese to soften at room temperature, then beat until smooth. Add salt and mix evenly. Melt a small amount of gelatin sheets over a water bath, then pour into the cream cheese along with the soaking water. Stir evenly. Add half of the chilled whipping cream into the cream cheese mixture. Fold evenly with a rubber spatula to create the cheese mousse filling. Place a slice of chiffon cake at the bottom of the mousse mold. Pour the cheese mousse filling into the mold.
26. Smooth the surface, tap to release air bubbles, then place in the freezer layer. 27. Add powdered sugar to the yogurt and mix evenly. 28. Add rum. 29. Add 5g of gelatin sheets dissolved in hot water. 30. Pour in the remaining whipping cream. 31. After mixing evenly, pour onto the frozen cheesecake mousse filling. 32. Place in the refrigerator and chill for at least 4 hours before serving. 33. Remove from the mold, blow hot air around the mold with a hairdryer. 34. Cut into pieces and plate. 35. Enjoy the presentation.
