Winter White Tea Cake


Vanilla Cake Base
Tegral Satin Moist Cake Golden 350
Egg Yolk 10 nos
Oil 50
Water 60
Egg White 10 nos
Vanilla Cake Base total 480
Mango Filling
Vivafil Mango 100
Orange Juice 50
Mango Filling total 150
Peach Gelee
Peach Puree 152
Sugar 38
Gelatine Q.S.
Peach Gelee total 190
White Chocolate
Cream 125
Milk 125
Sugar 80
Egg Yolk 60
Earl Grey Tea 4
Gelatine 12
Belcolade Blanc Selection Blocks X605/J 350
Whipped Cream 500
White Chocolate total 1256

Working Method

Vanilla Cake Base
  • Mix cake mix, water, oil and egg yolk until homogeneous.
  • Whip up egg white and sugar on medium speed until soft peak (meringue).
  • Fold in the meringue into the cake batter.
  • Bake at 180°C for about 14-16 minutes.

Mango Filling
  • Slightly warm up the water and mix well with Vivafil Mango

Peach Gelee
  • Bloom the gelatine. Warm the peach puree and add in sugar. Stir until sugar dissolves and add in gelatine. Pour into mould to set.

White Chocolate Earl Grey Mousse
  • Boil milk with earl grey and let steep for 10 minutes. Steep and bring the milk back to boil. Add in sugar, egg yolks and salt and place back on heat and cook till 85°C.
  • Add in bloomed gelatine and pour over chocolate. Mix well and strain.
  • Let cool to 28°C-30°C. Fold in whipped cream.

Recipe Complexity

Complexity level:  


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