Christmas Bobo Ball Cake

Pour the milk and eggs into a bowl and mix evenly, separate the eggs into egg whites and yolks, and put the yolks into a large bowl and mix evenly.

Sift the cake flour into the egg yolk mixture and stir until well combined, achieving this smooth consistency. Because the flour varies, the thickness may also be different. If it is too thick, you can add a little milk and mix well.

Add the fine granulated sugar to the egg whites in three batches while beating, until it reaches a state where short, small peaks can be drawn. It’s different from the state for a cake roll. Since this one doesn’t need to be rolled, you can beat it a bit more, making the cake fluffier and tastier.

First, take one-third of the meringue and mix it into the egg yolk batter, then pour it back into the original meringue and mix evenly.

Pour into a 28*28 gold pan, sprinkle with an appropriate amount of chopped California raisins, preheat the oven with top and bottom heat to 150 degrees, place in the middle-lower rack of the oven and bake for 28 minutes, then it's ready to take out.

After cooling, use a mold to cut out the cake slices. I used molds of about 4 inches and 5 inches. Here, you can make about 3 boba ball cakes.

Whip the heavy cream with fine sugar, and layer the cream and cake pieces into the boba ball cake box. A 6-inch boba ball mold uses about 200 grams of heavy cream.

Finally, sprinkle a layer of shredded coconut and then decorate with various Christmas decorations, and the super beautiful Christmas Bobo ball cake is ready! Doesn't it look full of Christmas atmosphere?