Exploding sea salt cheese milk cap cake, soft chiffon, salty and fragrant cheese milk cap, addictive in one bite, super delicious!

Prepare the ingredients, and let the cheese soften at room temperature for later use.

Separate the egg whites and yolks. Refrigerate the egg whites for later use. Pour the milk and corn oil into a bowl. Beat until emulsified.

Sift in the cake flour and cornstarch, and mix in a Z-shaped motion until there is no dry flour.

Add the egg yolk.

Beat in a Z-shaped motion until the egg yolk mixture is smooth and fine.

Preheat the oven to 180°C both top and bottom. Remove the egg whites and add lemon juice to remove the odor. Beat at low speed until fish-eye sized bubbles form, then add 1/3 of the sugar.

Whip at medium speed until fine small bubbles form, then add 1/3 of the sugar and beat until streaks appear before adding the remaining sugar. Switch to high speed and whip until stiff peaks form, then switch to low speed and mix a few times to eliminate large bubbles. Lift the whisk to form peaks.

Fold 1/3 of the meringue into the egg yolk batter using a cutting and folding method to mix it initially.

Fold back into the meringue, then mix evenly and use a spatula to scrape the sides and bottom of the bowl, folding a few more times any parts where the egg mixture is not fully incorporated.

Pour into the mold from a height of 20 cm and level it. Lift and vibrate twice to remove large air bubbles.

Place in the preheated oven on the lower-middle rack, bake at 135 degrees for 50 minutes, then turn to 145 degrees and bake for 6 minutes.

After baking, take it out and tap it twice, then turn it upside down to cool.

Soften the cheese, sugar, and sea salt, and beat until smooth over warm water.

Pour in room-temperature yogurt and cream, and mix evenly to set aside.

Mix egg yolks, sugar, and cornstarch evenly. Heat the milk in a non-stick pan until it starts to bubble.

Slowly pour it into the beaten egg yolk mixture, stirring as you pour. After mixing evenly, strain it back into the non-stick pan.

Heat over low heat, stirring while cooking until it solidifies. Once it slightly thickens, remove from heat. It will thicken a bit more as it cools, so you must remove it from the heat quickly.

Let it cool for a while, then you can mix it with the cheese mixture prepared in step 14. Transfer it into a piping bag.

Once the chiffon cake has cooled and been removed from the mold, place it bottom side up, cut out a circular piece of cake, evenly pipe in the cream topping, cover the surface, and it will slowly drip down the sides.

Bake the almond crisps at 160 degrees for 2 minutes, then evenly sprinkle them on for decoration. The delicious molten sea salt milk foam cake is now ready!