Instructions

• 1. Line the bottom of a 15cm circle cake pan with parchment paper. In a small tea cup, add 10g earl grey tea leaves and pour the boiling water (150g) to make a strong earl grey tea. Set aside for later use.
• 2. Process flour, almond powder, sugar and earl grey tea leaves (ground) in your food processor for a few seconds and then add butter. Process until the mixture becomes crumbly. Do not process too much : the dough should be crumbly.
• 3. Spread the crumbs onto the baking sheet and bake for 20~25min or until lightly brown at 160℃. Remove from the oven. Put aside 50g of these crumbs for the topping.
• 4. While the crumbs are hot, press them onto the bottom, using a spatula. Set it aside in the fridge.
• 5. In a bowl, add mascarpone, cream cheese and sugar. Mix well until soft.
• 6. In a small pan, add the milk and heat up to about 50~60℃ (do not boil), then add the dissolved gelatine. Melt it well and let it cool to room temperature.
• 7. Strain "the strong tea" which you made in #1 through a sieve into the pan with the milk and mix well (Squeeze the tea leaves well).
• 8. Pour the milk mixture into the cream cheese mixture little by little. Mix well at each addition.
• 9. In another bowl, add the heavy cream and whip to soft peak, then mix with the cream cheese mixture well.
• 10. Pour the cream cheese mixture into the cake pan (from the fridge).
• 11. Crush the topping cookies which you put aside at #3, using a wooden stick and add sugar (3~5g if you like). Mix well.
• 12. Sprinkle the topping crumbs on the cake top and let it stand for at least 6 hours or overnight in the fridge.
• Tip on how to unmold wet a towel with hot water and apply to the side of the cake pan gently. Place the cake mold onto a jar (such as a jam jar) and slide the side or the cake pan down.