The recipe, Step by Step

Elements

1. Oolong Jasmine Sponge
2. Oolong Jasmine Pastry Cream
3. Oolong Jasmine Diplomat
4. Milk Oolong Jelly
5. Chocolate Wrap

Décor:

1. Oolong Jasmine Sponge

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   1. Infuse tea in hot water for 30 minutes strain and then cool down.
   2. Separate the eggs.
   3. Mix egg yolks oil tea and flour.
   4. Whip egg white to soft peaks then start to add the sugar when the sugar is fully incorporated mix egg whites to stiff peaks.
   5. Fold egg white through the rest of the mixture.
   6. Bake on a tray at 160°C for 8 minutes.
   7. Allow to cool before cutting disks For layering cake.

   Step complete
2. Oolong Jasmine Pastry Cream

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   1. Heat milk and tea up to 80°C allow to infuse overnight.
   2. Strain the milk and bring to the boil.
   3. Add a small amount of the heated cream to loosen the eggs and cornflour sugar.
   4. Return mixture to the pot and cook out.
   5. Pass through a fine strainer cover with cling film in contact.
   6. Transfer to piping bag for assembling the cake.

   Step complete
3. Oolong Jasmine Diplomat

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   1. Semi whip Avonmore cream add pastry cream.
   2. Whip to soft peaks.
   3. Place in a piping bag for assembly.

   Step complete
4. Milk Oolong Jelly

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   1. Heat milk cream sugar tea.
   2. Add gelatine mass and dissolve.
   3. Allow to cool before finishing longan cake.

   Step complete
5. Chocolate Wrap

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   1. Temper white chocolate.
   2. Spread on acetate to wrap around cake.
   3. Allow to set before removing.

   Step complete