Hong Kong Milk Tea Tres Leches (Hong Kong × Mexican)

Method

1. Bring the water to the boil in a small saucepan over high heat for 2 min, add the tea leaves, turn down to low heat and simmer for 4 min to make a very strong brew. Strain through a fine sieve, pressing hard on the leaves, and let it cool. That bold, slightly bitter tea is the heart of this cake.

   Add in this stepWater 160 mlLoose black tea (strong, such as Ceylon) 7 g

   high heat→low heat

2. Preheat the oven to 175 °C and butter a 15×12 cm baking dish. Separate the eggs.

   Add in this stepButter (for the dish) 5 g

   oven

3. Beat the whites with the salt until foamy, add the sugar in 3 additions and beat for 4 min to a firm meringue. On low speed, beat in the yolks one at a time, then the milk, mixing for just 10 seconds.

   Add in this stepEggs 2Salt 1 pinchSugar 65 gWhole milk 20 ml

4. Sift the flour and baking powder over in 3 additions and fold in gently, then pour into the dish and level. Bake in the oven for 20 min, until a skewer comes out clean, and cool for 15 minutes.

   Add in this stepPlain (all-purpose) flour 45 gBaking powder ½ tsp

   oven

5. Stir the evaporated milk and most of the condensed milk into the cooled tea (keep a little condensed milk for the top). Poke the warm cake all over with a skewer every 1 to 2 cm, right to the bottom, and pour the milk tea over slowly in 3 rounds, starting at the edges.

   Add in this stepEvaporated milk 80 mlSweetened condensed milk 64 ml

6. Cover and refrigerate for at least 4 h, ideally overnight.

7. Whip the cold cream with the icing sugar for 2 min, to soft peaks, and spread it over the cake. Drizzle the reserved condensed milk over in thin lines, cut into squares and serve cold.

   Add in this stepWhipping cream (cold) 100 mlIcing (powdered) sugar 10 gSweetened condensed milk 11 ml