Dilmah Italian Almond Tea Layer Cake

Methods and Directions

• Whisk tea leaves, ground almond, egg yolks, icing sugar, baker’s flour and butter for about 5 minutes until it becomes thick and the batter forms a ribbon.
• In another bowl whisk egg whites until it starts to form a meringue.
• Slowly sprinkle the castor sugar.
• Continue whisking until a stiff meringue forms.
• Fold the meringue into the almond batter carefully not to deflate it too much and until it is well incorporated.
• Divide the batter equally into the 3 quarter sheet-pans and bake in a 170°C oven for about 12 minutes until it turns a little brown.
• Allow the cakes cool for room temperature.

• Mix all the ingredients together until it forms a batter.
• Pour to a round mould and bake in a 160°C oven for about 20 minutes.
• Cut in to thin swirls and on top pour chocolate ganache.

• Boil the water and prepare the tea.
• Add sugar and gelatin.
• Mix well.
• Pour over the cake as soon as prepared.

• Chop the chocolate into a bowl.
• Heat the Fresh Cream and tea extract together.
• Pour it over the chocolate.
• Gently whisk the mixture until chocolate is melted and the Ganache is formed.

• Add the water and sugar in a pan and bring to boil over medium-high heat.
• Once boiling, reduce the heat to low and put in tea leaves.
• Simmer for 20 minutes.
• Remove the pan from the heat and strain the concentrate through a sieve.
• Allow the mixture to cool to room temperature