A Little Nostalgia: Tea Cake
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Preparation Time20 mins
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Cook Time40 mins
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Tea cake , once a fashion, five o'clock tea and an indispensable recipe of the golden days... We couldn't bear to leave out the cake, which is prepared with the addition of brewed tea, whose pulp has been filtered and then cooled, cocoa and dark chocolate melted in a bain-marie.
We did not break the strawberry slices that wanted to share with this feast of taste.
Ingredients
Follow the directions
1
StepPut the eggs in a deep mixing bowl. Add granulated sugar and mix with a mixer until it becomes white.
2
StepAfter carefully straining the pulp, add the tea and butter that you have left at room temperature to cool into the cake mixture. Continue mixing until the butter melts.
3
StepMix the cake mixture to which you have added sifted cocoa, flour, baking powder and vanilla in order until it reaches a smooth consistency.
4
StepAfter greasing the cake mold with butter that you have kept at room temperature, sprinkle cocoa evenly on all sides.
5
StepPour the cake mixture into the mold, smooth it out with a spatula so that it rises evenly, and then bake the cake in a preheated oven at 170 degrees for about 40 minutes.
6
StepTo use when serving the cake, break the dark chocolate into small pieces in a glass bowl placed over a pot of boiling water.
7
StepMelt the bitter chocolate, stirring occasionally, in a bain-marie. Take the puff cake out of the oven, let it sit at room temperature for 5-10 minutes, then turn it upside down on a flat serving plate and remove it from the mold.
8
StepPour the hot chocolate melted in a bain-marie over it, decorate with strawberry slices if desired, then slice and serve. Share with your loved ones.
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