Raspberry Tea Cake

Raspberry Tea Cake
Raspberry Tea Cake
Raspberry Tea Cake
Raspberry Tea Cake

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Kurkó György from Immunity inspired by tea challenge

  • Sub Category Name
    Sweets
  • Recipe Source Name
    Immunity Inspired by Tea Recipes
  • Festivities Name
    Winter
    Summer
    Spring
    Autumn

Used Teas

Ingredients

Note: Dilmah’s Lychee Black Tea is an energy booster and rich in antioxidants and Dilmah’s Jasmine Green Tea is rich in flavonoids, serves as a refresher, lowers blood pressure lowering and is said to prevent cancer.

Lychee Jelly

  • 1 Dilmah’s Lychee Black Tea Teabag
  • 50 ml Hot Water
  • 5-6 Lychees
  • 2 tbsp Honey
  • 1 tbsp Lemon Juice
  • 1 tsp Brown Sugar
  • 4-5g Gelatin
  • Water, as needed for gelatin

Butter Cake with Crunchy Layer

  • 1 Egg Yolk
  • 50g Icing Sugar
  • 75g Almond Flour
  • 50g Butter, softened
  • White Chocolate, melted
  • Freeze-Dried Raspberries

Raspberry Mousse

  • 8g Gelatin
  • Water, as needed for gelatin
  • 250g Raspberries
  • 1 Egg White
  • 40g Icing Sugar
  • 125g Cold Whipping Cream
  • 3-4 tbsp Icing Sugar

Mirrorglaze

  • 12g Gelatin
  • Water, as needed for gelatin
  • 1 Dilmah’s Jasmine Green Tea Teabag
  • 75ml Boiling Water
  • 150g Sugar
  • 150g Glucose Syrup
  • 1 tsp Raspberry Powder
  • 150g White Chocolate
  • Condensed Milk

Methods and Directions

Lychee Jelly

  • Brew the tea in hot water and let stand for five minutes.
  • Blend the lychee and strain the pulp.
  • Combine honey, lemon juice, sugar and the lychee puree together and bring to a boil in a pan.
  • Filter through a fine sieve and set aside.
  • Mix the gelatin in water and let stand for 1-2 minutes.
  • Blend together the tea and lychee mix and warm until hot to the touch.
  • Add the prepared gelatin and mix well together.
  • Fill a silicone mold with the lychee jelly and leave under refrigeration to set completely.

Butter Cake with Crunchy Layer

  • Beat the egg yolk and icing sugar together.
  • Gently fold in the almond flour.
  • Whisk in the softened butter and pout into a prepared cake pan.
  • Bake for 7-10 minutes at 180-200 °C
  • Remove from the oven and pan, and let cool slightly.
  • Combine White Chocolate and Freeze-Dried Raspberries together and spread around the cake.
  • Let cool completely.

Raspberry Mousse

  • Mix gelatin and water together. Let stand for 1-2 minutes.
  • Blend raspberries and warm until hot to the touch.
  • Add the gelatin to the raspberries and mix well
  • Beat the egg white and icing sugar together and heat over steam (up to 60-70°C) while whisking.
  • Gently fold in the egg white mixture into the raspberry mixture.
  • Beat together cold whipping cream and icing sugar.
  • Next, fold the whipped cream into the raspberry-egg white mixture.

Mirrorglaze

  • Mix the gelatin in water and let stand for 1-2 minutes.
  • Brew the tea in hot water and let stand for five minutes.
  • Heat sugar, glucose syrup, the brewed tea and raspberry powder together and mix well.
  • Dissolve white chocolate with gelatin and condensed milk
  • Run it through a sieve and let it rest overnight (or a minimum of 3-4 hours).

Assembling

Raspberry Mousse

  • Fill half a silicone mold with the prepared raspberry mousse.
  • Add a layer of lychee jelly followed once again by the raspberry mousse.
  • Do this until the silicone mold is full.
  • Top with the butter cake with a crunchy layer and refrigerate to set overnight.

Garnishing and Serving

  • Melt chocolate and apply a ribbon on foil.
  • Shape with a fork and curve it to your desired shape. Let cool.
  • Place the frozen raspberry cake on a stand. Set aside.
  • Heat the Mirrorglaze to 35°C and glaze the cake with it.
  • Let rest and once the Mirrorglaze has cooled, place on a serving platter.
  • Garnish the base with almond flour and place the chocolate ribbon on top.
  • Place some dried raspberries on top of the chocolate ribbon and defrost the cake under refrigeration (4-6 hours).

ALL RIGHTS RESERVED © 2021 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 15/06/2021