Christmas Tree Pile Cake
1.
Take the eggs out of the refrigerator in advance, warm up the room temperature, and then carefully separate the egg whites and yolks, and put the egg whites into a clean, water- and oil-free container. Add 20 grams of sugar to the egg yolk and stir well.
2.
Add fresh milk and stir evenly, then add corn oil and stir to make the grease evenly distributed.
3.
Sift in the low flour and mix.
4.
Mix the egg yolk paste well and set aside.
5.
Use a whisk to make fish-eye bubbles at a low speed, then add 20 grams of sugar, and continue to speed up the whipping. After the foam becomes dense, add the remaining 20 grams of sugar in two more portions until the egg whites are beaten to a stiff foam.
6.
Add egg yolk paste to the egg white paste in portions.
7.
Stir evenly, shake the mixed cake a few more times, and the big bubbles disappear. The oven can be preheated at this time.
8.
Spread greased paper on the baking tray and pour the cake batter to smooth the surface as much as possible.
9.
Bake at 150 degrees for about 30 minutes (the coloring is a bit heavy, it is recommended to reduce the time).
10.
Remove the oily paper from the bottom layer while it is hot, and place it upside down on the oily paper.
11.
Spread a layer of red bean paste.
12.
Roll it up, and slowly drive forward through the greased paper when it is rolled. The roll is not easy to break. Wrap it in oil paper and put it in the refrigerator for more than 4 hours.
13.
The chocolate is broken and melted in water.
14.
Let cool for later use, don't wait until it solidifies.
15.
Whip the whipped cream with sugar.
16.
Add chocolate paste and beat well.
17.
Cut off both ends of the cake roll and don't use it, then cut a piece for later.
18.
Put the small pieces upright and apply cream on the surface.
19.
Use a fork to draw lines at will.
20.
Add some strawberry red extracts for decoration, and finally sift an appropriate amount of powdered sugar.
