Afternoon Tea Layer Cake
Ingredients: water, English breakfast tea bags, dark chocolate, scones, strawberries · 45 min cook time · 350kcal · ₩21,500
Ingredients
400ml water, 4ea English breakfast tea bags, 100g dark chocolate, 8ea scones, 300g strawberries, 약간 icing sugar, 2캔 tinned custard, 1약간 elderflower cordial
Instructions
1. Brew 4 English breakfast tea bags in 400ml of boiling water to make strong tea.
2. Break 100g of dark chocolate into a bowl placed over the hot tea to gently melt it.
3. Toast scones sliced into three horizontal layers under the grill.
4. Hull and slice strawberries. If needed, toss with a little icing sugar to draw out moisture.
5. Line a baking dish with damp greaseproof paper.
6. Arrange a layer of scone slices in the bottom of the dish and pour over two-thirds of the brewed tea.
7. Mix the melted dark chocolate with a tin of custard to make chocolate custard.
8. Spread the chocolate custard over the scone layer, top with sliced strawberries, and add another layer of tea-dipped scone slices drizzled with remaining tea and elderflower cordial.
9. Finish with a final layer of tinned custard poured over the top, then refrigerate for at least 2 hours or overnight.
10. Invert the chilled cake onto a board, remove the paper, dust with icing sugar, and garnish with chocolate shavings and fresh strawberries.
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