A fluffy sponge cake layered with a mousse made from cream, chocolate, and tea infusion. Its original taste captivates everyone!
Ingredients
Tea Mousse
- White chocolate, 200 g
- Water, 50 ml
- Gelatin, 8 g
- Cream (30%), 400 ml
Sponge Cake
- Sugar, 70 g
- Egg, 3 pcs
- Butter, 25 g
- Potato flour, 45 g
- Baking powder, 5 g
- Lime, 1 pc
- Wheat flour, 60 g
- Wheat flour, 20 g
Tea Punch
- Sugar, 70 g
- Cocoa, 1 tbsp
- Rum, 20 ml
- Chocolate sticks, 30 g
Tea Infusion
- Water, 300 ml
- Earl Grey tea, 5 bags
Preparation
Sponge Cake
Beat the egg whites until stiff. Gradually add the sugar and continue beating until fully dissolved. While mixing, gradually add the egg yolks, sifted flour, baking powder, and lime zest. Line the bottom of a 30 x 12 cm baking pan with parchment paper, grease the sides with butter, and dust with flour. Transfer the batter to the pan and bake at 170°C for 30 minutes until golden. Drop the cake in the pan from a height of 20-30 cm onto parchment paper to cool. Let cool completely, preferably overnight, before removing from the pan.
Tea Infusion
Steep the tea bags in covered hot water for about 10 minutes.
Tea Mousse
Break the chocolate into pieces and pour the hot tea infusion over it, stirring until fully melted. Dissolve the gelatin in 50 ml of tea infusion and add to the melted chocolate. Cool and combine with whipped cream.
Tea Punch
Boil the tea infusion with sugar, then let it cool. Add the rum. Slice off the top layer of the sponge cake and cut it into two layers. Place the bottom layer back into the baking pan, soak with the tea punch, and spread half of the tea mousse over it. Place the second layer of sponge cake on top, soak again with the tea punch, and spread the remaining mousse. Chill in the refrigerator for 1-1.5 hours. Decorate with cocoa and chocolate sticks before serving.
