All-you-can-eat Christmas tree Christmas cake desserts

Cooking Instructions

1. Mix the milk and corn oil until emulsified

   

2. Sift in the low powder and matcha powder and mix well

   

3. Add the egg yolks
   

   

4. Stir well and set aside

   

5. Add a few drops of lemon juice to the egg white, add caster sugar in three divided parts, and beat until a large hook shape
   

   

6. Mix 1/3 of the meringue with the batter

   

7. Pour back into the remaining meringue and continue to mix well
   

   

8. Pour the cake batter into a mold lined with a tarpaulin and gently shake out the bubbles; Bake in a preheated oven at 150 degrees for about 20 minutes (for reference only) and let cool
   

   

9. Use a round die to cut out the large and small cake bases

   

10. Whip the whipping cream with sugar

    

11. The cake is packed in small groups from large to large, and some strawberry cubes are placed in the filling

    

12. Assemble like this

    

13. After assembling, the face is plastered,

    

14. Then squeeze the round cream on the cake, use a spatula to shape
    it and finally sprinkle with desiccated coconut, and decorate it with snowflakes and balls
    

    

15.