Material of cake body: 3 eggs, 50g fine sugar, 40g salad oil, 40g milk, 60g low-gluten flour, a little lemon juice and a little salt.

Cream decorative materials: 400g whipped cream, 50g fine sugar, cocoa powder 15g, several fresh strawberries, a little moisture-proof powdered sugar, a few drops of green food pigment, a little silver beads and a little colored beads.

1, separate the egg yolk from the egg white, add fine sugar to the egg yolk and beat it with a manual eggbeater until the color becomes light and thick. Add salad oil in several times, and then add the next salad oil after each time it is completely stirred. Stir well, add milk at one time and mix well.

2. After sieving the low-gluten flour, pour it into the egg yolk liquid and mix well with a soft spatula for later use. Beat the protein with electric egg beater until it is coarse, add a little lemon juice and salt, continue to beat it with an egg beater until it is slightly fine, add the first fine sugar, continue to beat the fine sugar for three times, and finally beat it until the protein is hard to foam.

3. Take one third of the beaten protein and mix well in the egg yolk paste, then pour the mixed egg yolk paste into the protein and mix well for later use.

4. Pour the stirred cake paste into the mold, gently knock it a few times to shake out the air, and put it into an oven preheated in advance. The temperature of the oven is 170 degrees, and the time is about 30 minutes. Put the cake into the penultimate layer of the oven, and immediately invert it until it is completely cooled. After cooling, demould it, and divide the cake into three pieces with the same thickness for use.

5. Take light cream and add fine sugar to beat it to a wet state (the bottom of the basin can flow), take out about 100g of wet cream for use, and add cocoa powder to the rest and continue to beat it until it is hard. Slice the washed strawberries in advance for later use. Take a piece of cut cake and put it on the turntable, spread a little cocoa butter, put a few cut strawberry slices on the butter and cover a piece of cake. Repeat this method, and finally spread cocoa butter on the cake, and then spray a circle of wet cream on the edge of the cake. Finally, beat the remaining wet cream until it is hard and green, decorate it as a Christmas tree, remove the pedicels of strawberries, cut off a part of the sharp end, squeeze a little cream into the cut surface, cover the top of strawberries, and decorate your eyes and clothes. Finally, put the decorated ones into the cake, and finally sprinkle some moisture-proof powdered sugar and decorative beads to finish the whole Christmas cake.

Second, cooking skills

1, pay attention to making Qifeng cake, the protein must be sent to hard foaming, and the stirring should not be excessive. When baking in the oven, set the specific time according to your own oven, and immediately reverse it until it is completely cooled.

2, whipped cream should not be overdone, and clear lines will be almost the same. It is not delicate to send too much cream.

3. There are three kinds of flower nozzles used this time: a small 9-tooth flower nozzle, a medium round flower nozzle and a small half-row flower nozzle.

4. The decorations on the cake can be placed as you like.