STEP 1/18
Place 3 eggs in a bowl with 50 degrees water and foam with a hand mixer while boiling. TIP! When you check the temperature of water, it's warm when you drop it on your hand You can feel it. At the end of the process, preheat the oven to 180 degrees for 15 to 20 minutes.
STEP 2/18
Whip to a higher concentration than the picture. Whip sugar and maple syrup on a high level with a hand mixer, 2 to 3 times. When the dough is dropped, it piles up and whips until it spreads slowly.
STEP 3/18
Add the soft flour and black tea powder on the sieve and mix gently with a spatula as if turning from bottom to top. If the process is long, the foam will burst, and it will turn off when baking bread. Please do it quickly.
STEP 4/18
Place a spatula of dough in a bowl containing melted butter and mix well, turning from bottom to top, so that butter is not left on the bottom.
STEP 5/18
Pour the butter back into the dough and mix gently with a spatula, turning from bottom to top. If the process is long, the foam will burst, and it will turn off when baking bread. Please do it quickly.
STEP 6/18
Pour the parchment paper into a mold and slam it on the ground. Then the air and moisture in the dough escapes and does not turn off when baking
STEP 7/18
Put it in a preheated oven and bake it at 180 degrees for 25 to 30 minutes. Each oven has different specifications, so please check and adjust the time.
STEP 8/18
Remove parchment paper and let cool in a cooling net. Cut the top and slice it in half to make 2 sheets
STEP 9/18
Put water, sugar, and earl grey tea bag in a pot and bring to a boil over low heat. When it boils, turn off the heat and cool completely.
STEP 10/18
Place cream cheese in a bowl and gently beat with a hand mixer until triangular
STEP 11/18
Add 1T of sugar, yogurt and earl grey tea and mix well with a hand mixer.
STEP 12/18
Squeeze the water out of the gelatin and melt it in a medium bath
STEP 13/18
Place the dough in a bowl containing gelatin and mix it with a spatula, turning from bottom to top. Mix evenly so that there is no gelatin left on the bottom.
STEP 14/18
Place the whipped cream in another bowl and whip gently with a hand mixer until lightly whisked. Add whipped cream and mix quickly, turning from bottom to top with a spatula. Gelatin starts to harden when the temperature drops, so mix quickly.
STEP 15/18
Cover 1 sponge cake with a mousse belt and apply half of the tea syrup with a brush
STEP 16/18
Fill half of the cream cheese filling and top with a slice of sponge cake
STEP 17/18
Apply the remaining black tea syrup, fill in the remaining cream cheese filling, and arrange the top side comfortably. Let it harden in the refrigerator for 2 to 3 hours.
STEP 18/18
Mix cocoa powder and black tea powder and decorate it with a sieve.