Name: Christmas Tree Cake
Prep time: 50 min
Total time: 50 min
Yield: 6 Trees
Cuisine: Korean
Ingredients: Genoise:; For a single Christmas tree, you need 3 pieces of genoise with diameters of 6cm, 4cm, 2cm. One full genoise (so three sheets of 1.5cm thickness) would yield enough for 6 Christmas trees.; Please refer to the following link on how to make the genoise; Tart Crust:; For a single Christmas tree, you need 2 discs of the tart crust with diameters of 8cm and 4cm.Please refer to the following link on how to make the tart crust; Regarding the egg wash, use Egg yolk : Heavy Cream = 4:1 and apply it to the tart crust. Bake for 10mins at 160C.; Tree Trunk – modelling chocolate:; Dark Compound Chocolate 48gCorn syrup 12g; Matcha Whipped Ganache:; Heavy Cream 448gWhite Couverture chocolate 144g; Matcha Powder 11g; Gelatin 2.4g; Green Food Colouring; Whipped Cream:; Heavy Cream 250g; Mascarpone Cheese 25g; Cointreau 5ml; Strawberry Confit:; Strawberry Puree 100g; Sugar 10g; Cornstarch 4g; Lemon juice 2ml

Christmas Tree Cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

This is pretty – I mean real pretty. Quite a lot of thought went into designing and developing the recipe. Enjoy!

Follow along with the ???? recipes below????????????????

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Christmas Tree Cake

Rating: 5.0/5
( 1 voted )

Serves: 6 Trees Prep Time: 50 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Genoise:

For a single Christmas tree, you need 3 pieces of genoise with diameters of 6cm, 4cm, 2cm. One full genoise (so three sheets of 1.5cm thickness) would yield enough for 6 Christmas trees.

Please refer to the following link on how to make the genoise

Tart Crust:

For a single Christmas tree, you need 2 discs of the tart crust with diameters of 8cm and 4cm.
Please refer to the following link on how to make the tart crust

Regarding the egg wash, use Egg yolk : Heavy Cream = 4:1 and apply it to the tart crust. Bake for 10mins at 160C.

Tree Trunk – modelling chocolate:

Dark Compound Chocolate 48gCorn syrup 12g

Matcha Whipped Ganache:

Heavy Cream 448gWhite Couverture chocolate 144g
Matcha Powder 11g
Gelatin 2.4g
Green Food Colouring

Whipped Cream:

Heavy Cream 250g
Mascarpone Cheese 25g
Cointreau 5ml

Strawberry Confit:

Strawberry Puree 100g
Sugar 10g
Cornstarch 4g
Lemon juice 2ml

Instructions

Tree Trunk – modelling chocolate:

Melt the chocolate and add the corn syrup. Mix until the chocolate firms up. Wrap it in cling film and let it set. Once it firms up then shape it into a trunk.

Strawberry Confit:

Bloom the gelatin in ice-cold water.
Heat up the heavy cream and melt the white couverture chocolate.
Pour the heavy cream into the melted white couverture chocolate and blend it with matcha powder.
Squeeze the bloomed gelatin and add that in. Blend.
Add an adequate amount of green food colouring to achieve a desirable colour.

Whipped Cream:

Add everything into a bowl and whip.

Strawberry Confit:

Please refer to the video for the steps. The quantity written for strawberry confit is more than you need but it's difficult to work with smaller quantities.

Assembly:

Please refer to the video.

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Chapters

0:00 Intro
1:36 Structure
2:13 Tart Crust & Genoise
2:30 The Base
3:02 Modelling Chocolate
4:31 Matcha Whipped Ganache
6:06 Strawberry Confit
7:18 Whipped Cream
8:09 Preparation for the assembly
8:49 Final Assembly
9:26 HIGHLIGHT: THE PIPING
10:46 All done!