Christmas Tree Cake

Cooking Instructions

1. Prepare the ingredients for making Christmas tree cake bases.

   

2. Mix the corn oil with the milk and stir until well emulsified. Add the powder and stir well.

   

3. Add the egg yolks and stir until smooth, particle-free. Add the egg whites and caster sugar and beat until they are in a small hook state.

   

4. Mix the egg yolk batter with the meringue.

   

5. Pour into a 28×28cm baking dish and smooth.

   

6. Put it in the oven and heat it at 140-150°C for about 45-50 minutes.

   

7. After the cake is baked, remove the oilcloth from the bottom and let it cool. With the ring die, four sizes from large to small are extruded.

   

8. Prepare the ingredients for the sandwich cream.

   

9. Whisk the whipping cream and caster sugar until firm and set aside.

   

10. Place the largest piece of chiffon embryo at the bottom and spread a thin layer of plain cream on the surface, with a thickness of about 0.5cm. Circle around again. On the basis of cream, squeeze the taro paste filling, and the thickness of the taro paste is about 1cm. Cover the taro paste with a layer of cream, smooth it out, and put a second slice of cake base. Repeat the same operation as above.

    

11. Once all stacked on top of each other, squeeze the cream with a piping bag spiraling up on the outside of the cake and smooth it out with a spatula. (Refrigerate)

    

12. Prepare the ingredients for making matcha cream.

    

13. Add matcha powder and whipping cream A and stir well

    

14. Melt the white chocolate, add a small amount of matcha cream to the melted white chocolate and stir well.

    

15. Mix the matcha paste with the remaining matcha cream to make matcha ganache and refrigerate for 1 hour.

    

16. Whip the chilled matcha ganache and whipping cream B until firm and set aside.

    

17. Take out the cake that has been placed in the refrigerator, fill the matcha cream in a piping bag, squeeze the matcha cream on the surface of the white cream, and smooth it out.

    

18. From the very bottom, squeeze the matcha cream, squeeze a small ball about 2 cm in diameter, and scrape it flat with the tip of a spatula.

    

19. Then squeeze it up layer by layer to form the shape of a tree. Milk the cheese cap on the surface to create a snow-covered shape.
    
    How to make cheese milk caps: add granulated sugar to cream cheese, stir until smooth and particle-free, add whipping cream and sea salt, stir until smooth, if the state is thick, you can add a small amount of milk to adjust to a state with slow fluidity.

    

20. Cut the strawberries in half and stick them evenly on the surface of the tree. Insert a five-pointed star at the top and sift a little powdered sugar. A "Christmas tree" full of atmosphere is ready.

    

21. After cutting, the cross-section of the cake is super beautiful, and the filling of the taro paste + cream combination is full of praise~