Boil the sugar, egg yolks, and milk together to 80°C. Quickly cool the cooked cheese sauce to 40°C, then add the cheese that has been removed in advance and beat at low speed until there are no particles, beat the light cream until it is 80% fluffy, add the custard sauce cooked earlier and stir evenly, then add the melted gelatin and coffee wine soaked in advance and mix evenly.

Spread baking paper on a baking tray and set aside. When the oven temperature rises to 190°C, the upper heat and lower heat are 180°C. Sift the flour in advance and set aside. Weigh the egg whites and sugar into a bowl and beat until foamy. Add the flour one by one and stir. Let it rise until 70%, then add vegetable oil and stir evenly. Weigh the batter and smooth it out with a spatula. Put it in the adjusted oven and bake for 15 minutes. If the color is normal, it can be taken out.

Use a tool to carve out the required size of the cake embryo, put in the ingredients and cake embryo in sequence, smooth and close the edges, and then put it in the freezer.

Take the frozen cake out of the cold storage and quickly turn it over to prevent the surface from being rough. Use a spatula to remove excess scraps around the mold. Then use a gun to demold the mold. Decorate as required after completion.