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Method:
To prepare the cake: Grind earl
grey tea leaves. Heat eggs, sugar and ground earl grey tea
leaves together in a hot water bath up to 40°C. Beat until
fluffy. Sift superfine flour. Add flour to the egg
mixture. Fold in gently. Add milk and mix well. Pour
in melted butter and mix well. Spoon into cake tin. Bake
at 180°C for 30 minutes until done. To prepare the earl grey tea
cream: Heat earl grey tea leaves and whipping cream together.
Remove from heat and cover the lid for 10 minutes. Leave it to
cool. Add non-dairy whipped topping and beat together until
fluffy. To assemble: Cut the cake horizontally into 3
layers. Sandwich the earl grey tea cream in between the cake
layers. Coat the whole cake in the cream.
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