Desserts

Teh Tarik Cake with Italian Meringue Buttercream

Sa'idah Jaffar | August 3, 2017

Recipe by The Sweet Spot (@thesweetspot.com.my)

 

Makes 3 x 8” cakes

200g water
40g BOH tea dust
1 tbsp condensed milk
50ml evaporated milk
400g butter
300g caster sugar
6 eggs
450g all purpose flour, sifted
2 tsp baking powder, sifted
Pinch of salt

Tea Ganache

180g whipping cream
15g BOH tea dust
200g white chocolate

Italian Meringue Buttercream

180g caster sugar
50ml water
4 egg whites
500g salted butter

Method:

  1. Line 3 x 8” round baking pans with parchment paper. Preheat oven to 170°C.
  2. Add tea dust into water and bring to a boil. Once boiled, strain using a cloth and add in condensed milk and evaporated milk. Set aside to cool.
  3. Cream butter and caster sugar in a mixer till fluffy. Add in eggs one a time and mix till fully incorporated.
  4. Sift all purpose flour, baking powder and salt in a bowl. Add half the dry ingredients into the batter and mix on low speed. Gradually pour in the prepared tea. Add in the remaining flour and mix till well incorporated.
  5. Divide and pour into 3 pans, bake for 27 mins or until skewer comes out clean when inserted.
  6. Once cake is baked, remove from pan and let it cool.
  7. Pour cream and tea dust in a small pot and bring to a boil. Pour over a strainer with a muslin cloth over and into the white chocolate. Stir till combined. Cool in the fridge.
  8. BUTTER CREAM. Add caster sugar and water into a small pot and bring to a boil. Using a candy thermometer, let the sugar syrup boil to 115°C.
  9. Pour egg whites into a clean mixing bowl with whisk attachment, whisk on high speed till foamy and white. Reduce speed to medium, with the whisk running; slowly pour in the sugar syrup.
  10. Once all syrup has poured in, whisk on medium high speed for 6 mins.
  11. Cut butter to small cubes; gradually add butter into the egg white mixture till all butter has added in. Once all butter has been added in, reduce speed to low and whisk for 5 minutes.
  12. To assemble the cake, place a layer of cake on a cake board. Spread a thin layer of butter cream. Pour half the amount of ganache on top of the butter cream.
  13. Add the next cake layer and repeat with butter cream and ganache. Add the third layer of cake. Use a spatula to spread butter cream on the side and top of the cake.
  14. To make flowers, you may add some gel colours to the butter cream and a piping nozzle.

TIP:

Piping Tip #104 is a versatile piping tip that can be used to pipe flowers, borders and even ruffles.

 

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