Exquisite afternoon tea! Earl Grey Black Tea Caramel Cream Cake!

Cooking Instructions

1. First of all, prepare the required ingredients, and the yolks and whites are separated

   

2. Pour milk and corn oil into a basin and stir until well emulsified

   

3. Sift in the cake flour and stir until there is no dry powder

   

4. Pour in the egg yolks and stir well, evenly, without over-stirring

   

5. Pour in the crushed Earl Grey black tea and stir it well

   

6. Then beat the egg white, pour egg white + granulated sugar + white vinegar into the basin and beat until neutral foaming

   

7. Add the whipped egg whites to the egg yolk batter in 3 times and mix well

   

8. After mixing evenly, pour it into the mold, remember to put oil paper or oil cloth under the mold, and shake the mold lightly to shake out excess bubbles

   

9. Then put it in the middle of the oven and bake at 170 degrees for 20-24 minutes

   

10. After baking, take off the mold while it is hot, and be careful not to get hot!

    

11. Then you can make the caramel sea salt sauce

    

12. Cook the whipping cream over low heat until it is slightly bubbling, then keep warm and set aside

    

13. Cook the whipping cream over low heat until it is slightly bubbling, then keep warm in a spare
    pot and pour granulated sugar and water

    

14. Boil over medium heat, do not stir the sugar water to avoid sand, and shake the pot

    

15. Remove from heat immediately after boiling the amber to avoid overboiling the syrup

    

16. Pour in the insulated whipping cream, carefully splash the cream during the pouring process, it is recommended to wear gloves!

    

17. Pour in the sea salt, continue to boil the syrup over low heat, and mix well with a spatula during the boiling process

    

18. Boil until thick, turn off the heat, add the butter and melt at residual temperature

    

19. Once the butter is melted, mix well and let it cool for later use

    

20. Then prepare the caramel cream portion

    

21. Pour in the sea salt caramel sauce over the whipped cream and beat until the lines are clear

    

22. After the cake rolls have cooled, tear the tarpaulin and cut them into two equal portions with a knife

    

23. Spread a layer of caramel cream on top of the cake slices

    

24. Then cover with another slice of cake

    

25. Cut off the offcuts to make them neater and cut into 4 equal parts

    

26. Squeeze the remaining caramel cream on the surface and garnish with cookies or fruit!