We have to warn you, this is not a simple, mix it in one bowl and pour it in a pan cake. Don’t get us wrong, we love a simple cake. There’s nothing better than whipping up a chocolate mug cake and eating it in our jammies. However, a cake this special demands an audience. And audience that is preferably not in their PJs.

Because this cake has everything. We’ve got flavors from roasted tea. We have a ginger jelly. We have a little gold leaf to make it extra-extra fancy. When you put all of these elements together, you get a dish that is as delicious as it is elegant. This is the perfect cake for when you are having guests over and you want to pull out all the stops.  

Ingredients (Serves 8)

Roasted green tea mousse: 

  • 1 ounce roasted green tea leaves 
  • 1 cup milk 
  • 4 tablespoons sugar, white granulated 
  • 1 tablespoon gelatin, plain powdered, plus 2 tablespoons water  
  • ¾ cup heavy cream  

Ginger jelly: 

  • 1 1-inch piece ginger, shaved 
  • 1 tablespoon Beekman 1802 Lavender Honey 
  • 1½ tablespoons sugar, granulated 
  • 2 tablespoons lemon juice 
  • ½ cup water 
  • 1 teaspoon gelatin, plus, 1 tablespoon water 

For assembly: 

  • Sponge cake 
  • Fresh edible flowers or berries 
  • Gold leaf  

Additional Information

  • Prep Time: 15m
  • Total Time: 3hr

Instructions

In a small saucepan over medium heat, add milk, green tea leaves, and sugar. Bring to a boil, then reduce to low heat and continue to simmer for 3 minutes. Add the gelatin and stir until melted.    

Fill a large bowl with ice and place a smaller bowl inside. Strain the tea mixture through a mesh strainer into the empty bowl. Allow to cool until thickened.   

Whip the heavy cream until soft peaks form, then fold into the tea mixture.    

Place the sponge cake in a round spring-form cake pan. Pour the tea mixture over the top. Place in the refrigerator for 2 to 3 hours until solid.  

In a small saucepan over medium heat, combine the ginger, Beekman 1802 Lavender Honey, sugar, lemon juice, and water. Bring to a boil and let cook for 3 minutes. Remove from heat, then stir in gelatin until melted. Allow to cool.   

Strain jelly into the cake pan on top of the tea layer. Place flowers or berries into jelly and add gold leaf on top. Refrigerate until solid. 

Slice and enjoy! 

This recipe was created by our Neighbor Chef Adam Foti and our friend Tara Holmes photographed it at the Beekman 1802 Mercantile. If you’re a chef or a home-cook with amazing recipes for our Neighbors to cultivate a better life with, email us at [email protected]

 

by Josh and Brent

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