Carnivorous Christmas Tree

It's up to you.

10 detailed steps, from preparation to service.

1. Prepare the cake

   Heat the oven to 170 °C static. Tap the baking paper mold. Finely graze the 200 g of peeled carrots; if they make a lot of juice, squeeze them lightly into the hands, without drying them out.

2. Beating the wet ingredients

   Break the 3 eggs in a bowl and pour into a bowl with the 130 g of brown sugar. Whisk 1 minute. Add the 100 g of fillet oil, continuing to whisk, then the grated carrots.

3. Add the dry ingredients

   Mix 180 g of flour, 60 g of ground hazelnuts, 7 g of baking powder and 3 g of cinnamon. Stir in the wet ingredients twice with the spatula until there is no more visible flour.

4. Cook and cool

   Pour into the mould, smooth and then bake for 30 to 35 minutes. A blade in the center should come out dry. Leave 20 minutes in the mold and then unmold on a wire rack and wait 1 hour, until completely cooled.

5. Cut the tree

   Cut a large triangle 28 cm high and 22 cm at the base. With the offcuts, cut a small rectangular trunk of 5 x 4 cm and place it against the base. Remove in the lower third of the triangle a zigzag band of 12 x 2 cm: it will be a mouth hollowed in a flat cake, without volume in balance.

6. Whisk the green cream

   In a cold bowl, beat the 250 g of mascarpone, 150 g of cream and 40 g of icing sugar until firm. Incorporate the 40 g of pistachio paste and the 2 g of matcha sieved with a spatula. Green should remain natural and soft.

7. Dressing the tree

   Spread the green cream on the top and sides of the triangle, keeping spatula shots directed towards the base like large branches. Leave the mouth free and the trunk bare to show the crumb. Reserve two spoonfuls of cream to fix the details.

8. Create the eyes and the star

   Melt the 30 g of dark chocolate in a soft bain-marie. On baking paper, draw two small oblique lines thick for the eyes and a coarse star of 4 cm for the top. Leave to freeze for 20 minutes in the cool, then peel off the paper.

9. Add a pastry mouth

   Place the eight large squares of white chocolate in the opening, four on each edge, glued with the reserved cream. They remain tablet squares without sculpture. Spread the 180 g of jam in the mouth and in drips on the cream and dish.

10. Finishing the worrying tree

    Place the two chocolate eyebrows above the mouth and the star flat at the top, without stitching it vertically. Arranges some cake scraps around as devoured gifts. Refrigerate 30 minutes before serving.