Christmas Castle Cake

Overview

My daughter's best friend had a birthday yesterday and asked the little guy what kind of cake he wanted. He replied: Whatever. It is said that the birthday party has been decorated, just like Christmas, so I made a fruit cake with a strong Christmas atmosphere. There were many children invited, and I was worried that it would not be enough. I made two layers and entered the room at one end. The children immediately cheered and burst into flames: Wow! Christmas castle!

Tags

• baking
• cake
• christmas
• 6 inch chiffon flour
• 8 inch chiffon flour
• blueberry
• cherry
• coconut
• corn oil
• egg
• mango
• strawberry
• whipping cream
• chocolate beans
• fine sugar
• milk
• powdered sugar

Ingredients

Steps

1. 1 Separate the egg whites from the yolks. Add 30 grams of white sugar to the egg yolks and mix evenly with a hand mixer until the egg yolks are slightly white in color.

   

2. 2 Pour in the salad oil in three batches, stirring thoroughly after each pour.

   

3. 3 Add the milk in three additions, beating thoroughly after each addition.

   

4. 4 Sift the low-gluten flour two or three times,

   

5. 5 Use a spatula to stir up and down until there are no lumps

   

6. 6 Add a few drops of lemon juice to the egg whites. Use an electric mixer to beat until it forms fish-eye bubbles

   

7. 7 Add 1/3 (20g) of caster sugar and beat until large bubbles disappear.

   

8. 8 Add 1/3 of the white sugar the second time.

   

9. 9 Continue beating until the egg whites are thicker and lines appear on the surface, then add the last 1/3 of the white sugar.

   

10. 10 Continue beating until the hair is dry and the egg whites can form a short, upright peak.

    

11. 11 Take 1/3 of the egg white and add it to the egg yolk paste,

    

12. 12 Gently stir evenly with a spatula,

    

13. 13 Pour into the egg white container and mix evenly using the same cutting and mixing methods until the egg white and egg yolk paste are fully mixed.

    

14. 14 Pour it into the cake mold, pick it up and shake it up and down a few times, then place it on the countertop and shake it a few times, then pick it up and shake it left and right

    

15. 15 Preheat the oven to 160 degrees, bake at 150 degrees for 30 minutes and then at 140 degrees for about 25 minutes. After taking it out of the oven, place the mold upside down on the baking grid and remove from the mold after cooling.

    

16. 16 After taking it out of the oven, place the mold upside down on the baking grid and remove from the mold after cooling.

    

17. 17 Use the same method to make another 6-inch chiffon cake.

    

18. 18 Divide both cakes into two slices.

    

19. 19 Whip the light cream with powdered sugar.

    

20. 20 Place the 8-inch cake underneath, spread it on one part, spread a layer of mango on top, and spread a layer of whipped cream.

    

21. 21 Smooth the surface of the cake.

    

22. 22 Stack the bottom piece of the six-inch cake, spread cream on top, spread a layer of bananas, and then spread cream.

    

23. 23 Smooth the surface.

    

24. 24 Place fruit on the step between the two cake layers.

    

25. 25 Top the cake, pipe whipped cream around it, decorate with fruit and icing biscuits.

    

26. 26 Decorate the bottom layer of the cake with frosted biscuits, sprinkle with shredded coconut for a snowy scene, and sprinkle with some chocolate beans for decoration.

    

27. 27 Finished product.