Cookies/unsalted butter/Cream cheese/yogurt/light cream/milkA piece of gelatin/egg/lemon juice/rumWhite sugar/cherry blossom in salt/pure water/soda
At the bottom of the cake
100g dark biscuits, place in a compact bag and crush with a rolling pin. Melt 40g unsalted butter into liquid form. Take a 6-inch mould and mix the butter with the cookie crumbs until smooth.
Press flat and firm, cover with plastic wrap and refrigerate, set aside.
The yogurt cheese layer of the cake
Soak 15g of gelatine tablets in ice water for 3-5 minutes to soften and set aside
Add 50g granulated sugar to 200g softened cream cheese at room temperature and beat until granulated.
Stir in 5g rum, 15g lemon juice, 180g charred light brown yoghurt and 1 egg yolk.
Pour 100g light cream and 50g milk into a container. Add the softened gelatine slices. Heat them over medium heat and stir until the gelatine slices melt.
Take out the mold for the bottom of the cookies, pour in the mixed paste, shake it gently to remove the foam, cover the plastic wrap and refrigerate for more than 1 hour.
Soak 10g gelatine tablets in ice water for 3-5 minutes to soften and set aside. Soak 10g salted cherry blossoms in warm water until petals come apart. Set aside.
Shake the 200g soda until it runs out of air. Add 50g of pure water to the softened gelatine flakes. Heat the gelatine flakes over medium-high heat. Stir until the gelatine flakes melt.
Take out the mold of frozen yogurt cheese layer, arrange the soaked cherry blossoms, then gently pour in a layer of gelatine, arrange the position of cherry blossoms, cover the plastic wrap and refrigerate for 3 hours.