Cream Cheese: 100g
Sugar: 50g
2. Add 30g of sugar to the cream cheese, then heat over a water bath. Use an electric mixer to beat until smooth and free of granules.
3. Add egg yolks one at a time, mixing until well combined. 4. Incorporate lemon juice and milk, stirring until evenly blended. 5. Sift in low-gluten flour and cornstarch, mixing until smooth. Preheat the oven to 160°C. Pour water into a baking pan until half full and place it on the middle-lower rack. 6. Beat egg whites with lemon juice. Gradually add 50g of sugar in three additions, beating until stiff peaks form. 7. Gently fold the beaten egg whites into the cheese mixture in three batches. Melted butter is then poured into the cheese-egg white batter along the mixing blade and quickly stirred until combined. 8. Pour the batter into the mold. Use a water bath method and bake for 60–70 minutes. 9. After baking, let the cake cool until warm inside the oven. Refrigerate before serving for better texture. 10. Trace the shape of Shaun the Sheep on parchment paper.11. Cut out the central image.
12. Use a mousse ring to cut the cake and spread whipped cream on it. 13. Place the cut parchment paper on the cake. 14. Sift cocoa powder to form the lamb outline. 15. Remove the parchment paper, touch up with cream, pipe the hair and eyes, and place chocolate on the eyes.
