Tea Cake with Glaze
Description
I'll tell you the recipe, the baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Crush the tea using a rolling pin.
- 3
Step 3
Pour the crushed tea into the cream and bring to a boil. Add the butter, stir, and remove from the heat.
- 4
Step 4
Beat the eggs with sugar into a light foam.
- 5
Step 5
Sift the flour and baking powder into the egg mixture in parts. Mix with a spatula until smooth.
- 6
Step 6
Pour the cream with tea and gently stir. If you decided to add brandy, add it together with the cream.
- 7
Step 7
Preheat the oven to 160 degrees. Line the baking pan with parchment paper or make a "French sleeve" (grease the pan with butter and dust with flour). Carefully pour in the batter. Bake the cake for 45–55 minutes. Check for doneness with a dry skewer.
- 8
Step 8
Prepare the glaze. Mix the powdered sugar with the juice and stir thoroughly until there are no lumps. I've already tried making this glaze with different juices. The original recipe calls for lemon or cherry juice. This time I used plum juice, which resulted in a very delicate pink color.
- 9
Step 9
Let the finished cake cool in the pan, then transfer it onto parchment paper or a silicone mat and apply the glaze. Use a spatula to spread it evenly over the entire surface of the cake. Place the cake in a preheated oven at 60°C (140°F) for 20 minutes. During this time, moisture will begin to evaporate, making the glaze glossy. The longer you heat the glaze in the oven, the more transparent it will become. But don't overdo it!
- 10
Step 10
The pastry is ready. Serve with tea.