New Year's Stump Cake

New Year's Stump Cake

1. Let's make a 6-inch coffee chiffon cake first. Of course, if you don't like the taste of coffee, you can make original chiffon or coco chiffon, either. Prepare all materials. Pour the instant coffee powder into boiled water and melt it thoroughly, stir and mix well for later use.

2. Preheat the oven to 130 degrees. Add the confectioner's sugar to the egg white three times and beat.

3. It is enough to lift the eggbeater to the point where the egg whites have a small sharp corner.

4. Stir egg yolk + oil + coffee liquid until fully mixed, sift in low-gluten flour, stir in zigzag until there are no particles. If you have time, you can sift the egg yolk paste, which will be more delicate.

5. Add the meringue to the egg yolk paste three times and stir until evenly mixed.

6. The mixed batter is fine and even.

7. Pour into the mold and shake out the bubbles. Put it into the lower level of the oven and heat up and down at 140 degrees for 50 minutes. Take out the baked cake dough to shake off the heat, and cool it down on the grill. Demoulded for use.

8. Add 320 grams of whipped cream to powdered sugar and beat to 8 minutes. Take 240 grams of buttercream, add 2 tablespoons of chocolate hazelnut butter, and beat with an electric whisk until it is hard.

9. Put it into a piping bag and divide the cake base into 4 pieces, one layer of cream and one layer of fruit.

10. The top surface must be smoothed. You don't need to be too flat here, you will have to decorate it later. Of course, if your technique is good, then put on a beautiful face.

11. Melt the dark chocolate over water. When it is completely melted, stir until it is smooth and shiny. Sift in the cocoa powder.

12. Stir evenly without dry powder or particles, cool for later use.

13. After cooling, mix the remaining butter cream, add peanut butter and beat evenly.

14. The peanut butter is added to make the cream thicker and the texture will be more three-dimensional. The taste is also richer, but it will not steal the taste of chocolate.

15. At this time, the color becomes darker, smear the sides, and use a spatula to smooth the cream on the sides when wiping the surface to form a tree stump with a shallow center and a deep edge.

16. Use a fork to draw irregular lines on the side of the bark, making the irregularities more natural.

17. Finally, draw a circle on the front with a fork to draw the feeling of annual rings. Such a stump cake is ready

18. Use your imagination, decorate with snowman, Christmas tree, or green lawn. The snowman is made of strawberries. The Christmas tree here is meringue. Well, the tree stump was born perfectly.