Christmas Tree Cake
Beautiful and delicious, packed with festive vibes!
YouTube
中文
English
Estimated Time
- Preparing 15 min
- Cooking 50 min
Nutritions / Serving
-
Energy478 kCal
-
Carbs35 g
-
Protein5 g
-
Fat37 g
Serves 8.
Ingredients
Cake
- Cake Flour 90 g
- Egg 5 pc
- Granulated Sugar 60 g
- Whole Milk 65 g
- Cooking Oil 65 g
Red Bean Cream
- Whipping Cream 300 g
- Granulated Sugar 30 g
- Red Bean Paste 100 g
Matcha Cream
- Whipping Cream 350 g
- Granulated Sugar 25 g
- Matcha Powder 5 g
Preparations
Preheat the oven to 160°C (320°F).
Line the cake pan with parchment paper for easy removal.
Separate the egg whites and yolks. Place the egg whites in a large bowl and set aside.
Make the Cake
Add all the oil to the pastry flour and mix until smooth. Then add the whole milk and egg yolks, stirring until the batter is smooth and even. Set aside.
Beat the egg whites at high speed. When large bubbles form, add 1/3 of the granulated sugar. Switch to medium-high speed and beat until the bubbles become finer. Add another 1/3 of the sugar and continue beating until fine and dense. When the batter leaves light streaks, add the remaining sugar and beat at medium-low speed until stiff peaks form with a slight curve.
Fold 1/3 of the meringue into the yolk batter, then gently fold the mixture back into the remaining meringue until fully combined.
Pour the batter into the prepared pan from a height. Smooth the surface and lightly tap the pan to release any air bubbles.
Bake for 30 minutes in the preheated oven.
After baking, tap the cake lightly to release heat, then remove from the pan and cool completely on a wire rack.
Assemble the Christmas Tree Cake
Combine all ingredients for the red bean cream in a mixing bowl and beat with an electric mixer at high speed until stiff.
Mix 50 g of cream with matcha powder until smooth and free of lumps. Add the remaining cream and sugar, and beat with an electric mixer until stiff.
Cut the cooled cake into circles of various sizes (cm) – 14, 11, 8, 5, 3.8, 2.5.
Start with the largest circle as the base. Spread a layer of red bean cream evenly on top. Place the next smaller layer on top and fill the gaps with red bean cream. Smooth the sides into a slanted shape with a spatula. Repeat until all layers are stacked. Smooth the sides neatly.
Fill a piping bag with matcha cream and use a round tip to pipe a row of cream balls around the base. Use a spatula to press and spread each ball upward toward the top, forming tree-like layers. Repeat, making the balls smaller as you go higher for a better look.
Decorate with colorful sprinkles and enjoy!
Discussion
When making the yolk batter, ensure it is smooth and uniform after adding milk and yolks.
Unlike Swiss rolls, the Christmas Tree Cake doesn’t need to be moist and pliable. The meringue can be whipped to stiff peaks, and the cake can be baked drier to prevent collapse.
The recommended sizes may leave more leftover trimmings. Adjust to your preferred sizes as needed.
The sweetness of store-bought red bean paste varies by brand. Adjust the sugar accordingly. Since it pairs with matcha cream, sweeter red bean cream is recommended.