Make the mold... Using construction paper or any thick paper, staple and tape to form a cone with a height of 26 cm and diameter of 18 cm.
Fit a piece of baking paper to the size of the mold and insert. Stand the cone in a milk carton to work.
Bake the spongecake... Use any recipe you like. (The baking sheet should be 24 x 27 cm). After the cake is baked, peel off and remove the browned parts.
Make the custard creme: In a bowl, add egg yolks and sugar. Use a whisk and beat well until white. Next, add the powdered ingredients and mix. Add 2 tablespoons of milk from the quantity listed above, and mix.
Heat the rest of the milk until just before it starts to boil and add bit by bit to the bowl. Return the mixture to a pot through a strainer.
Over medium heat, use a wooden spatula to continuously mix. (1-2 minutes after it begins to boil.)
Pour into the bowl and wrap. (Tightly wrap the cream! Cover the cream with plastic wrap).
Once it's cooled, change the bowl and, using a whisk, whip in the vanilla extract and Kirsch.
Fruit... Cut each fruit into bite-sized pieces. The strawberries are fine whole! Absorb the excess moisture with a paper towel and set aside.
For the filling creme, whip together the ingredients marked ●.
Construction... Cut and fit the spongecake into the mold. Cut the remaining cake into bite-sized pieces and set aside.
Fill the cake from Step 11 with the fruit, cut pieces of cake, custard creme, and filling creme, making sure they are nicely balanced. Lastly, top with sponge cake to finish and push lightly with your hands.
Keeping the milk carton in place, drop 2 or 3 times from a height of about 20 cm to settle the filling. Tightly wrap and cool completely in the refrigerator. (I cooled it for 9 hours this time.)
Decorating... Whip together the ingredients marked ▲ and spread on the cake.
Thinly slice the strawberries and stick onto the cake. I didn't have much time, so I left out the glaçage but it is much shinier and beautiful if you use it.
I decorated with pieces of mint and marshmallow snowmen that my daughter made!
Story Behind this Recipe
I thought of this so that I could brighten up the table at a Christmas party. You can cut it into enough pieces for everyone, or everyone can eat it with a spoons... It's a very convenient cake.
*First decide if you will be able to fit a cake of this height in the refrigerator for cooling. Putting the leftover ingredients into a glass container is a cute idea. For the Chiffon Spongecake, I used "Yosshii's" recipe "Chocolat Blanc Noel" Recipe ID: 232330. I left out the chocolate... And added 3 eggs, 60 g granulated sugar, 60 g cake flour, 15 g butter, and 20 ml milk to make it a very moist and delicious spongecake.