How To Bake Earl Gray Tea Layer Cake At Home?

Earl Gray Tea Panna Cotta:

Milk 340g

100g light cream

50g fine sugar

Earl Gray tea 4 bags (8g)

gelatine 10g

Earl Gray Tea Cream:

Milk 120g

Earl Gray black tea 12g

White chocolate 120g

600g light cream

Earl Gray Tea Mille-feuille:

3 eggs (about 55g each)

Milk 250g

Earl Gray black tea 4g

35g white sugar

Low gluten flour 50g

Corn starch 30g

10g melted butter

①Preparation work:

Add some water to a stainless steel sauté pan, then add a stainless steel bowl and reduce the heat to medium-low so that the water gently steams.

Add butter and granulated sugar to a bowl and beat with a mixer until smooth.

② Make batter:

In another bowl, beat the eggs.

Add the beaten eggs to the butter and sugar mixture in batches, a little at a time and mix well.

Add vanilla extract.

③Make tea:

Steep Earl Gray tea leaves in a cup of hot water and let sit for a while to allow the tea aroma to fully dissipate.

Pour the brewed tea leaves into the milk and stir evenly.

④Mix into batter:

Gradually add the tea milk mixture to the flour, stirring until there are no lumps and it is even.

⑤Bake cake slices:

Preheat pan to medium heat.

Spread a small amount of butter on the bottom of the pan, pour an appropriate amount of batter, and shake the pan gently to distribute the batter evenly.

When the bottom of the cake starts to turn golden, flip it over with a spatula and bake the other side until golden.

Repeat this step until all the batter is used.

⑥Assemble the cake:

After each slice of cake is baked, place it on a flat surface to cool.

Stack the cake slices layer by layer. You can spread buttercream or other favorite fillings between each layer to make the cake richer.

⑦Cooling and decoration:

After the entire cake has cooled, sprinkle some powdered sugar or chocolate chips on the surface for decoration.

Cut into even slices and enjoy.

Greatminds Stainless Steel Pan