Blueberry cheesecuffed cake
ingredient
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Cookie base
Oatmeal (processed) 75 g
Liquid butter 20 g
Pastry part
Low gluten flour 25 g
Sugar substitute 18 g
Softened butter 25 g
Almond flour 25 g
Main cake body
Cream cheese 225 g
Sugar substitute 50 g
Sugar-free yogurt 170 g
If using sugary yogurt it is recommended to reduce sugar grams
2 eggs
Light cream 100 g
Low gluten flour 10 g
1 box of blueberries
steps
1, I took the juicer so not enough crushed, oat flour plus butter flattened
2, 6 inch mold, flattened, put in the refrigerator refrigerated for later
3: Sift the pastry material into a basin and rub out the pastry with gloves
4, I rubbed it badly and ignored it, and the dense phobia slid away!
5: Mix the softened cream cheese ➕ sugar evenly
6: Pour in the yogurt and stir well
7. Hue is as shown in the figure
8: Add two eggs in two batches, the first one is even and then the second is added in stirring well
9: Sift low gluten flour 10g
10: Pour in 100g light cream
11, the batter is sifted more delicately
12: Take out the biscuit bottom in the refrigerator and pour a box of blueberries into the batter ➕
13. Spread over the puff pastry
14: Heat in a preheated oven at 175 degrees for 40-45 minutes
Be sure to look at the colored tin foil, the hard-earned cake, and take pictures very importantly!!
What's the difference between a cold brew in the morning and a coffee shop!!