Milk tea chocolate cake Recipe

Instructions

1. Put the egg, sugar, and starch syrup in a pot of hot water and raise the temperature to 40 degrees while stirring.
   Add vanilla extract and whip with a hand mixer until rich ivory-colored foam.
2. Sift the soft flour, cocoa powder, and earl gray powder and mix, then add a little of the dough to the melted unsalted butter and milk tea (50~60 degrees) and mix.
3. Put the mixed dough into the main dough, mix it, pour it into a 15cm mold, beat the bottom to remove air bubbles, bake in an oven preheated to 180 degrees for 35 minutes, then cool, cut off the top and cut into 3 pieces.
4. Mix egg yolk, sugar, and cornstarch in a pot. Add hot milk tea little by little to mix. Heat it on low heat until it thickens, then put it in a piping bag and cool it.
5. Add sugar to the whipped cream and whip it up to 40%, then sieve the cocoa powder, mix lightly with a spatula, and whip at low speed until hard.
6. Put 1 cake sheet on the rotating board, sprinkle sugar syrup, milk tea custard cream, chocolate cream, and put another sheet on it. Repeat one more time.
7. Apply cream on the top and sides, make a pattern on the side using a scraper, flatten the top and decorate with cream and ganache.