Tea Cake
Description
The pastry is prepared simply and quickly. A juicy and delicious cake can be served both on a festive table and on weekdays. Its main highlight is the tea sponge cake, which turns out very moist. Do not forget to add baking powder to the batter, otherwise it will not turn out as airy after baking.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use any berries for decoration, or fruits.
- 2
Step 2
Brew the tea of your chosen variety with boiling water and let it steep for 2-3 minutes.
- 3
Step 3
Crack the chicken eggs into the bowl of a food processor or a mixer container. Add the salt and granulated sugar there as well. Beat for 3–4 minutes. Preheat the oven to 180 degrees if you will be baking the sponge cake in it.
- 4
Step 4
Add the wheat flour with baking powder and gently fold it in with a silicone spatula or whisk.
- 5
Step 5
Pour in the hot tea and stir immediately so that the hot liquid combines with the dough.
- 6
Step 6
Place the dough into a baking dish greased with vegetable oil and put it in the oven for 25–30 minutes, baking until golden brown. But it is best to use a multicooker, setting it to the "Bake" mode for 50 minutes. Remove the finished sponge cake and let it cool for about 30 minutes.
- 7
Step 7
Whip sour cream of any fat content with sugar and a thickener for sour cream. You can use any cream: buttercream or one based on whipped cream. The main thing in this dessert is the tea sponge cake.
- 8
Step 8
Cut the tea sponge cake horizontally into two layers. Spread half of the sour cream frosting over the bottom layer.
- 9
Step 9
Then cover with the top cake layer and spread sour cream frosting over it. If desired, you can pipe it using a pastry bag. Decorate the dessert with washed raspberries and fresh mint leaves, and place it in the refrigerator for at least 30 minutes.