Winter White Tea Cake


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 Cremfil Classic 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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