Ingredients
- 155g Egg
- 90g Sugar
- 3g Vanilla extract
- 25g Unsalted butter
- 30g Milk
- 3g Earl gray
- 85g Cake flour
- 3g Cocoa powder
- 2 Egg yolks
- 40g Sugar
- 0.5g Salt
- 7g Cornstarch
- 60g Lemon juice
- 3g Lemon zest
- 25g Milk
- 20g Unsalted butter
- 30g Condensed milk
- 2g Vanilla bean paste
- 12g Cornstarch
- 160g Warm milk
- 5g Earl gray
- 280g Whipping cream
- 28g sugar
- Sugar syrup
Instructions
Earl Gray Cake Sheet
- Put a bowl with eggs on a pot of boiled water and add sugar and vanilla extract.
- While stirring continuously, raise the temperature until it reaches 40 degrees and remove it from the pot.
- Place a bowl containing butter and milk on top of the pot and add earl gray.
- Sift the flour, mix it with a spatula, and remove the bowl containing the butter and milk from the pot.
- Add a little batter and mix, then add to the main batter and mix evenly.
- Pour it into an oven pan and beat it to remove large air bubbles and bake in an oven at 175 degrees for about 32 minutes.
- After cooling, cut into 4 pieces of 1.5 cm.
Lemon Curd
- Make lemon zest, squeeze lemon juice, and mix egg yolk, sugar and salt in a pot.
- Add cornstarch and mix, then add lemon juice, lemon zest and milk and mix.
- Heat the pot over low heat. (You have to heat it enough so that it doesn't taste fishy-about 7 to 8 minutes after it starts to boil)
- Remove from heat, add butter, mix, put on a sieve and put plastic wrap on the top to cool in the refrigerator.
Earl Gray Milk Cream
- Add condensed milk, vanilla bean paste, and corn starch to a pot and mix.
- Add hot milk (about 60 degrees) and earl gray, mix and leave for 10 minutes.
- Heat the pot over low heat until thick, strain through a sieve, cover with plastic wrap, and cool in the refrigerator.
- Mix the cooled lemon curd with a whipper until smooth, then put it into a piping bag fitted with a round nozzle.
- Add sugar to fresh cream and whip it hard. Mix Earl Gray milk cream with a whipping machine to make it soft.
- Add to fresh cream and mix to make hard cream.
- Place the cake sheet on the turning board and sprinkle with sugar syrup. 1 sugar: Boil 5 water and cool it down)
- Place the whipped cream on top and flatten it, then place the cake sheet on top and sprinkle with sugar syrup.
- Squeeze fresh cream on the rim, squeeze lemon curd on the inside, and place a cake sheet on top.
- Sprinkle with sugar syrup, apply whipped cream to flatten, place a cake sheet and sprinkle with sugar syrup.
- Top with plenty of whipped cream and apply it all over for smooth icing.
- Decorate the top with whipped cream, lemon curd, and lemon.
