Green Tea Snow Cheese Cake (Moist type)

Ingredient	Method
Cheese Cake: A: 90g or 5 slices cheddar cheese 215ml milk 85g butter B: 100g LP Flour 5g green tea powder 2.5 tsp baking powder C: 5 A egg yolks 2 tsp vanilla essence D: 5 A egg whites 80g caster sugar 2 tsp lemon juice	1. Place butter, milk and cheddar cheese slices in a bowl over a pot of simmering water, take a spatula and stir until all melted. Set aside to cool slightly before use. 2. Add ing B and stir well and smooth while the cheese batter still warm. 3. Beat egg yolks and vanilla essence with medium speed for about 2-3 minutes. 4. Whisk the cheese milk mixture and egg yolks until well combined. 5.  In another mixing bowl, beat egg white and lemon juice till foamy. Gradually add in sugar and beat till soft peaks 6. Use a whisk, mix 1/3 of egg white mixture with cheese mixture, mix to combine. 7. Gently fold in the balance egg white mixture with a spatula, mix well. 8. Pour the batter into the 7' prepared pan and smooth out the surface. 9. Steam bake the cake in the oven for 180C, 45-55 minutes or till the tester comes out clean. 10. Cool cake in pan for 5 mins before un-moulding.
Cream Frosting: 160g cream cheese frosting 60g condensed milk Other Deco: shredded cheddar cheese, chocolate sunflower seeds	Beat cream cheese until smooth. Pour the condensed milk into cream cheese batter and beat until well combined.
Assembly 1. Use unscented floss to easily cut through cakes to make 2 layers. 2. Place 1 cake layer on working station. Apply cream frosting evenly on top, sprinkle the shredded cheddar cheese on top and then top with the 2nd layer. 3. Spread the remaining cream frosting on top and sprinkle the shredded cheddar cheese top. 4. Decorate as desired.